“Tagliatelle” of Cuttlefish and Hawaiian Heart of Peach Palm, White Nectarine, Sweet Pepper Confetti, and Vinaigrette À L’encre de Seiche

Cuttlefish

• 1 cuttlefish (about 1.5 kilograms) preferably Japanese (Sources)
• 1

What makes this simple dish of cuttlefish and heart of palm special is the flavor and exquisitely tender texture of the cuttlefish cooked sous vide for ten hours with assertive herbs and spices. Hearts of palm, the soft white shoots of underdeveloped leaves of the peach palm, are grown in Hawaii by John Mood and have been a favorite ingredient of ours for more than a decade. We combine these tw