Add your recipe with Forvm vinegars
DO YOU WANT TO BE A STAR?
Add your recipe with Forvm vinegars and we will show it through 34 countries around the world!

Add your
recipe

CANNELLONI OF EELS AND SEPIA WITH ALGAE SALAD AND FORVM VINEGAR

Type of plate
COM_VIRTUEMART_CUSTOM_PASTA
Type of plate
Time
45'
Time
Portions
4
Portions
Type of vinegar
Forvm Cabernet Sauvignon
Type of vinegar
Difficulty
Medium
Difficulty
Description

We come back to present you another recipe from Ferran Adrià with vinegars Forvm published in the magazine ¡Hola!. Bon appetit and enjoy the master!

Vinaigrette ingredients

Canellonni ingredients

  • 200 g of elvers
  • 1 large sepia

Salad ingredients

  • 50 g of fresh algae Nori
  • 4 artichokes

Elaboration 

  1. Mix oil with vinegar Forvm good Cabernet Sauvignon. Peel, clean and cut the cuttlefish into rectangles about 8x8 centimeters.
  2. Freezing boxes wrapped in plastic between two trays with a weight to lie flat well.
  3. Cut the cuttlefish into thin and large sheets and place on parchment paper.
  4. Elver season with some of the vinaigrette and wrap with sepia sheets forming a sluice.
  5. Prepare some artichoke bottoms with a knife, leaving only the most tender part.
  6. Cut into very thin slices.
  7. Season with vinaigrette.
  8. Assemble the salad with artichoke sheets along with the previously agitated algae that give off excess salt.
  9. Place on a plate cuttlefish cannelloni and elvers, artichokes salad with seaweed and finish applying the vinaigrette.