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The Demetra Food Academy Recommends...

Figs and maraschino Creme Caramel
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Cream of fresh tomatoes garnished with artichokes, string beans and watercress
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Pavlova with passion fruit, amaretto, peach and blackberry
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Pistachio panna cotta with strawberries and caramelised chocolate
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Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
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The sea and the mountains, my treasures

Author: APCI - Associazione Professionale Cuochi Italiani

The sea and the mountains, my treasures
Ingredients for 4 portions
  1. 400g Bouquet of Sautéed Mushrooms
  2. 400g cuttlefish
  3. 200g white almonds
  4. q.s. salt
  5. q.s. pepper
  6. q.s. parsley
Method

  • Chargrill the cuttlefish and cut into julienne. Mix the cuttlefish with the Demetra mushrooms.

  • Add a pinch of salt and pepper, a little parsley and arrange on a plate.

  • Shave the almonds over the top.

Products in this recipe
Bouquet of Sautéed Mushrooms

Bouquet of Sautéed Mushrooms