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Agretto artichokes with cuttlefish tagliatelle seared with pink pepper

  • Side

  • 40''

  • Medium


for 4 people

Black pepper to taste
Salt to taste
Rosemary 2 sprigs
Extra virgin olive oil 40 g
Shallot 12 g
Red potatoes 300 g
Artichokes 600 g
Eggs (medium) 6


For agretto mixture:
1 liter of water
250 g of white vinegar
90 g of sugar
12 g of salt
Prepare the mixture by combining all the ingredients and bringing to the boil. Cook the artichokes in this mixture, drain and let cool.
In a non-stick pan, sear the cuttlefish tagliatelle with a drizzle of EVO oil, a little salt and pink pepper.
Take a steel ring and place it on a plate, inserting the artichokes inside; overlap the cuttlefish tagliatelle trying to give it a compact shape.
Remove the ring and decorate with pink peppercorns.

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