CUTTLEFISH SALAD ON A PEA CREAM

Sauté the cuttlefish, the cannellini beans, the dorati tomatoes, the nostraline olives and the thyme in a pan with a drizzle of oil for a few minutes. Add a drop of the Èseppiafette liquid. In the meantime parboil the peas for a few minutes. Drain them and purée using a hand blender, adding a drop of the Èseppiafette liquid and a drizzle of oil. Spread
the pea cream over the plate, arranging the salad at the centre.  Finish off with a drizzle of extra virgin olive oil, some freshly milled pepper and some herbs.