Fava Split Beans with Cuttlefish, Prosciutto and Basil oil
These cuttlefish and prosciutto bouquets are an impressive and quite flavorful appetizer but served with the split peas they also make a very filling main dish.
- 200 gr small cuttlefish
- 50 gr prosciutto, finely sliced
- 1 bunch of fresh basil
- olive oil
- champagne vinegar or a high quality white vinegar
- juice of 1 lemon
- 1 glass white wine
- fava split beans, already cooked
Wash the cuttlefish well.
Cut them into very thin strips.
Sauté cuttlefish with some olive oil, salt and pepper and add the lemon juice.
Pour the wine and simmer until soften, adding water, if necessary.
Allow the cuttlefish to cool down and then roll them into small bouquets with the prosciutto.
Serve lukewarm or slightly gratinated in the oven.
Prepare the split beans as you know and serve in the plate.
Garnish with the cuttlefish and prosciutto bouquets and pour over a dressing of 1/2 cup of olive oil, 1/4 cup of vinegar and a lot of fresh basil.