Tagliatelle squid with cream of burrata, pesto of sea lavender, cuttlefish and truffle cappuccino
This pasta serves nicely in a presentation with contrasts, and is also sublime in flavor. The fried cuttlefish refers to the pasta, and the dish is served with no less than 3 sauces or condiments. Spectacle on the plate but also for the taste buds. Dare !
TIP
For the 'pasta al nero di seppia', squid ink is added to the pasta dough while kneading the dough. This gives the pasta a black color and a slightly salty taste. Ideal for all pasta dishes with fish.
