Cuttlefish salad with bottarga on potato soup
Centine Rosé

Ingredients for 4 people
500 g of small cuttlefishes
2 tablespoons of extra virgin olive oil
zest of 1 organic lemon
15 g of bottarga

For the potato soup
800 g of yellow potatoes
500 ml of whole milk
80 g of butter

Begin with the potato soup. Boil the whole potatoes, unpeeled, until you can easily pierce them with a knife.

Drain, peel and mash the potatoes. Collect them in a saucepan and add the milk and the butter. Cook the potato soup on medium-low flame, whisking constantly for about ten minutes, then season with salt and pepper. If the soup is still a little lumpy, blend the potato soup with an immersion blender. Put it aside.

Clean the cuttlefish, rinse them and keep them aside. Bring to a boil a medium sized pot of water. Cook the cuttlefish in the boiling water, on medium-low heat, until they are soft enough to be easily cut with a knife. Let them cool in their water.

Once cold, drain the cuttlefish and slice them thinly, leaving the tentacles whole. Season the cuttlefish with 2 tablespoons of extra virgin olive oil, the grated zest of a lemon, salt and pepper. Add also grated bottarga.

Pour the warm potato soup into four bowls, and top with the cuttlefish salad. Serve immediately.