Cuttlefish tagliatelle with morels and cocoa cuttlefish ink
By Chef Gilles Stassart
Level of difficulty Easy
Preparation time 20mins
Cooking time 10mins
Cost Budget Friendly
Put the pieces of cuttlefish in the freezer the night before.
The next day, slice them with a mandolin.
Soften the squid ink (2 sachets) in 10 cl of cream in a small saucepan over low heat. Reserve.
Fry the mushrooms in a tablespoon of grapeseed oil.
Cover and collect the cooking water from the morels. Stir into the ink-based water the cooking water first and then the morels. Add a teaspoon of unsweetened cocoa. Keep warm. Sauté the cuttlefish tagliatelle in a tablespoon of olive oil, until golden in colour.
Sprinkle the cuttlefish with a pinch of Espelette pepper. Arrange on a plate the tagliatelle in bird's nest and place the mushrooms in their ink-cocoa sauce in the centre.