Great Italian Chefs

Step 1

To clean the cuttlefish, remove the entrails and head and wash thoroughly under cold running water until clean and white

Step 2

Cut the cuttlefish into thin strips and dress with extra virgin olive oil, salt, pepper and vinegar. Warm in a bowl over a bain-marie until you reach a temperature of 45°C, stirring gently until the cuttlefish starts to turn opaque – this will prevent sliminess in the cuttlefish

Step 3

Soak 1/4 of the peas in iced water, then cook in salted water for 20 seconds. Refresh in iced water and set aside – these will be used for garnish

Step 4

Pass the rest of the raw peas through a juicer and season the resulting pea water with salt and pepper

Step 5

Pour the pea water onto the plates and create some splashes by patting the water with the back of a spoon

Step 6

Add a mound of cuttlefish to each plate, scatter over the blanched peas and dress with pea shoots. Season with black salt and serve