Cannellini velvet with cuttlefish tagliatelle cooked at low temperature

Pour the cannellini in a pan with cold water and cook with a sprig of rosemary. Salt only towards the end of cooking. Once cooked, drain the cinnamon and brown in a pan with the finely chopped shallot. Then blend the cannellini with a sprig of rosemary, adding the water needed to obtain a cream. Season with salt and pepper.

Clean the cuttlefish by removing the skeleton and the beak and cut into thin strips similar to noodles. Season with salt, pepper, oil and the grated rind of a lemon and cook them in the Freddy preheated to 75ºC with the function of cooking at low temperature for 35-40 minutes. Serve the velvety cinnamon with rosemary and cuttlefish tagliatelle on top.

A perfect dish as an entrèe, as finger food served in small glasses, as a first course or as a main course. A perfect combination of land and sea that will surprise you.