The Demetra Food Academy Recommends...

Figs and maraschino Creme Caramel
Figs and maraschino Creme Caramel
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Spaghetti with clams and chanterelles mushrooms
Spaghetti with clams and chanterelles mushrooms
Pizza with ‘nduja cream
Pizza with ‘nduja cream
Pizza with pineapple and ‘nduja cream
Pizza with pineapple and ‘nduja cream
Cerca all'interno del mondo DEMETRA FOOD, prodotti ricette news e molto altro ancora...

The Demetra Food Academy Recommends...

Figs and maraschino Creme Caramel
Figs and maraschino Creme Caramel
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Spaghetti with clams and chanterelles mushrooms
Spaghetti with clams and chanterelles mushrooms
Pizza with ‘nduja cream
Pizza with ‘nduja cream
Pizza with pineapple and ‘nduja cream
Pizza with pineapple and ‘nduja cream

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