Black and white cuttlefish pasta 600 g of cleaned, skinned cuttlefish the ink obtained when cleaning the cuttlefish 30 g of mascarpone Taggiasca extra virgin olive oil 1 clove of garlic and 5 sage leaves white wine salt & pepper Sea urchin ice-cream 520 g of fresh milk 110 g of skimmed milk powder 80 g of Maltodextrin 80 g of dextrose 10 g of glycerine 8 g of cream stabiliser 8 g of salt 60 g of sea urchin flesh 70 g of low-acid extra virgin olive oil Porcini mushroom filling fresh, firm porcini mushrooms chopped garlic and calamint leaves extra virgin olive oil salt & pepper mushroom stock Calamint sauce fresh calamint leaves fresh cream garlic with its skin
Black and white cuttlefish pasta Roast half of the cuttlefish with the garlic and sage, add the white wine and cook. When cold, add all the other ingredients and the raw cuttlefish, blending to obtain a thick but smooth cream. Add some cuttlefish ink to the part to be coloured. Spread the sheets of cuttlefish pasta as finely as possible between two sheets of baking paper and bake in the oven for 1 hour at 80 °C. Cool and set to one side.
Sea urchin ice-cream Mix all the ingredients, apart from the oil and sea urchin flesh, and gradually heat to 85 °C. Leave it to cool then mature in the fridge for at least 12 hours. Add the oil, the sea urchins and process in the ice-cream machine. Store at a negative temperature.
Porcini mushroom filling Cut the porcini mushrooms into cubes and toss in a pan with oil, garlic and calamint. Add the stock obtained from boiling the biggest mushrooms. Add some extra virgin olive oil, stir and add salt to taste.
Calamint sauce Blanch the garlic 3 times in fresh milk and cook in the boiling cream. Blanch the calamint leaves in salted water and then blend in the reduced cream with a little Tuscan extra virgin olive oil.
Presentation Cut the squares of cuttlefish pasta and toss in a pan. Take a few to fill with the ice-cream, stored at a negative temperature, and others to fill with the hot mushroom mixture. Make up the plate, alternating the cannelloni filled with ice-cream and those filled with mushrooms. Dress with splashes of warmed sauce and garnish with roast cuttlefish "scarpette" and slices of raw or roast mush
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