INGREDIENTS
Cuttlefish, cherry tomatoes, celery, carrots, courgettes (zucchini)
PREPARATION OF THE CUTTLEFISH
Start by washing the cuttlefish both outside and inside. Then remove any residues, such as the skin, cartilage and entrails.
Finally, put it all into a thermic cooking bag.
CUTTLEFISH IN THERMIC COOKING BAG
Set FAST cooking program
Time: 8 minutes
PREPARATION OF THE VEGETABLES
With a sharp knife, cut the vegetables into thin slices, à la julienne.
Then, put the result in a thermic cooking bag and add some olive oil and salt.
VEGETABLES IN THERMIC COOKING BAG
Set FAST cooking program
Time: 10 minutes
The cuttlefish and the vegetables are ready.
CANDIED TOMATOES
Halve the cherry tomatoes with a sharp blade and arrange on a baking tray.
Season with salt, olive oil and a pinch of sugar.
CANDYING IN THE CONVECTION OVEN
Time: 10 hours
Type of cooking: Fan cooking
Temperature: 70°C
The candied tomatoes are ready. Now’s the time to plate up!
What’s the secret of this delightful recipe?
It’s the extraordinary synergy between the modulated infrared cooking of the MINI LEO multicooker (CB Cooking Innovation Series) and the traditional cooking of the GOLOSO convection oven.
Recipe created by our Executive Chefs Michele Sana and Luca Formenti in collaboration with Gran Chef.
