Calamari with peas and salty torrone
BY PEPPE GUIDA - The chef’s revisitation of an ancient fishermen’s recipe, typical of sailor villages of the coast: calamari tagliatelle, pureed peas and salty almond sauce that gives life to an amazing dish.
Calamari, green pea cream, almond sauce, breadcrumbs, mint leaves and pea shoots, lemon juice.
2 spoons, scissors, kitchen tweezers, pot (for hot water), paper towel, bowl, frying pan.
Molluscs, nut (almond), wheat (gluten). All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.
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Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.