Cuttlefish and Peas

Method

1. Chop the onion and put it in a nonstick pan. Simmer until golden and then add the peas and the vegetable broth. Once cooked, put them in a blender (setting some aside to season the final dish wish) and create a smooth cream with a little olive oil. Keep the cream warm.
2. Clean the cuttlefish by removing the eye in the middle of the head. Blend the cuttlefish as well, until mixture is firm. Place it in a pastry bag and keep it in the fridge for at least 15 minutes.
3. Chop the dried tomatoes into large pieces, season with basil (crushed by hand), olive oil, salt and pepper. 
4. To cook the cuttlefish, heat a nonstick pan without adding oil. With the pastry bag make small dumplings that you will then go onto fry on both sides for about 30 seconds.
5. To prepare the dish, spread the pea cream on the dish, place the cuttlefish on top of the cream and finally add a few tablespoons of sun-dried tomatoes, a drizzle of olive oil and some black pepper.