For 4 people
200 g of cleaned cuttlefish without head (set to one side)
100 g of egg white
2 very green broccoli
salt oil pepper
3 g per litre of iota gelatine
Taggiasca black olives
1 head of Romanesco broccoli
Blend the cuttlefish with the egg white in a Bimby, adding salt and pepper to taste. Using an icing bag, fill some Silpat half-spheres and cook in the steam oven at 50 °C for 10 minutes with the fan on low. Set aside the cuttlefish tentacles, to be cooked in olive oil at 50 °C with garlic and thyme for 12 minutes.
Juice the broccoli and filter the juice through a fine strainer. Add 3 g of iota gelatine per litre, add salt to taste, heat to 80 °C and filter the liquid again. Set to one side.
Blend the pitted olives dried in the oven at 60 °C for 5 hours with the seed oil, to obtain a rather thick paste.
Break the Romanesco broccoli into pieces, scald them in salted water and cool in water and ice.
Pour the juice into a bowl, place the previously grilled gnocchi, tentacles, Taggiasca olive oil on it and complete with the pieces of Romanesco broccoli.
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