Ingredients

• 600 g whole yellow date tomatoes in sauce
• 6 pcs cuttlefish of 150 g each already clean
• paprika
• shoots
• pistachio grain
• extra virgin olive oil
• salt
• pepper

For the recipe of cuttlefish with velouté of yellow tomatoes, grease the cuttlefish well and "breadcrumbs" in the paprika. Brown them in a hot pan with a little oil, cooking them for a couple of minutes on each side. Keep a few tomatoes aside as a garnish and blend the others with their sauce and a drizzle of oil, seasoning with salt and pepper. Divide the cream of tomatoes on the plates, place the cuttlefish on top, complete with the sprouts and the chopped pistachio and serve.

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