The sea and the mountains, my treasures

Author: APCI - Associazione Professionale Cuochi Italiani

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

  • 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.

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