Tomato Bauletto With Roasted Cuttlefish

Preparation:

Preparation: Blanch the tomato, remove the peel, cut off the top cap and set it aside. Extract the tomato pulp and blend it with the extra virgin olive oil and 1 pinch of salt. Cut the cuttlefish into strips and roast them in a pan with the oil and mint. Season with pepper. Fill the tomato bag with the cuttlefish, top it with the pureed tomato pulp and serve.