Canneloni of eels and sepia

Vinaigrette ingredients
100 ml virgin olive oil
Two tablespoons of Forvm Cabernet Sauvignon vinegar

Canellonni ingredients
200 g of elvers
1 large sepia

Salad ingredients
50 g of fresh algae Nori
4 artichokes

ELABORATION

1. Mix oil with vinegar Forvm good Cabernet Sauvignon. Peel, clean and cut the cuttlefish into rectangles about 8×8 centimeters.
2. Freezing boxes wrapped in plastic between two trays with a weight to lie flat well.
3. Cut the cuttlefish into thin and large sheets and place on parchment paper.
4. Elver season with some of the vinaigrette and wrap with sepia sheets forming a sluice.
5. Prepare some artichoke bottoms with a knife, leaving only the most tender part.
6. Cut into very thin slices.
7. Season with vinaigrette.
8. Assemble the salad with artichoke sheets along with the previously agitated algae that give off excess salt.
9. Place on a plate cuttlefish cannelloni and elvers, artichokes salad with seaweed and finish applying the vinaigrette.