Fish on Friday Recipe from Great Italian Chefs by Mauro Uliassi

This week’s recipe of the week is Tagliatelle of cuttlefish with nori pesto and fried quinoa – from Mauro Uliassi and courtesy of www.greatitalianchefs.com. By transforming his small beachside café into one of Italy’s top twenty restaurants, Mauro Uliassi has received two Michelin stars and won huge amounts of respect from his peers. His ability to recreate the smells and scents of his life and turn them into incredible dishes has resulted in a sensory eating experience like no other.

Mauro Uliassi thinly slices cuttlefish to resemble tagliatelle in this clever  Italian starter. The chef ensures the cuttlefish has a tender, delicate texture by using a water bath to cook the cuttlefish low and slow for four hours. Any leftover quinoa can be put to good use as a crunchy topping for soups and salads.

Find the full recipe here or subscribe to our bi-monthly newsletter for competitions, inspirational recipes and more from Great Italian Chefs.

Chef Central is Sponsored by Grant Sous Vide