Cuttlefish Stew with olives, small capers and Bottarga

Serve 1

Blend the Yellow Peeled Tomatoes together with a spoonful of the Èseppieafette preserving liquid, a drizzle of extra virgin olive oil, salt and pepper. In a small pan, warm it up over medium heat.

Meanwhile, in a saucepan with a drizzle of extra virgin olive oil and the whole garlic clove and sautè the Eseppiafette for a minute.

In a serving bowl pour in the hot yellow tomato broth, the cuttlefish slices in the center, garnish with the Spicy Olives Trio and the small capers. Finish the dish with the Tuna Bottarga, Dorati, wild fennel and a drizzle of extra virgin olive oil.