Preparation
Wash the cherry tomatoes, halve them and take out the core.
Extract the juice using a sieve in order to "obtain the vegetation water with a prevalence of umami, while keeping the pulp of the tomatoes temporarily in the refrigerator".
Boil about 1 liter of water with a little salt, bay leaves, parsley stems, some black pepper, crushed juniper berries and some of the tomato vegetation water previously extracted, and then cook for 10 minutes.
Finely chop the dried black olives, chop the parsley leaves, cut the red pulp of the tomatoes into strips, wash the zucchini, cut them into long strips and sauté them in a pan for a few minutes with the crushed garlic clove, a little salt and a generous tablespoon of olive oil.
Cut the cuttlefish into thin strips, blanch them for just one minute in the aromatic broth, drain and let them cool, then season with some of the vegetation water from the tomatoes, the grated lemon rind, chopped parsley and 3 tablespoons of oil.
Place the seasoned cuttlefish in the center of the plates with the pulp of the tomatoes and the chopped dried olives and place the zucchini strips around, add a few drops of oil and serve immediately.
http://www.cucinaesalute.com/ricette/antipasti/seppie-morbide-all-umami-di-pomodoro-e-olio-extravergine-d-oliva-con-zucchine-croccanti-e-polvere-di-olive-secche.html
