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.
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