I was cooking lunch one afternoon. I had just received some fresh seafood from a our good friend Maria from Esmeraldas, located in the north of the ecuadorian coast, who gave me some very high quality fish straight from the ocean. I tried something new…I cleaned the sepia (calamari), got rid of the skin membrane, then cut it in slices of 8 cm by 5 cm. I placed them in between film wrap and passed it trough the pasta machine.
The result was a very thin layer of calamari, which I then prepared a pistachio and fresh herbs stuffing for, which resulted in a calamari cannelloni. To go with it, I made a cauliflower smooth gelee, and grilled scallops.