Cuttlefish Rose Garden

Ingredients:

For the Cuttlefish Meatballs:

• 500g cuttlefish, finely chopped
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, finely chopped
• Salt and pepper to taste
• Olive oil for frying

For the Rose Sauce:

• 1 cup heavy cream
• 2 tablespoons rose water
• Salt and pepper to taste

For Candied Lime Peel:

• 2 limes, peel removed in strips
• 1/2 cup sugar
• Water for boiling

Instructions:

1. Prepare the Cuttlefish Meatballs: a. In a bowl, combine the chopped cuttlefish, breadcrumbs, milk, egg, minced garlic, chopped parsley, salt, and pepper. b. Mix the ingredients until well combined and form small meatballs with your hands. c. Heat olive oil in a pan over medium heat. Fry the cuttlefish meatballs until golden brown on all sides. Remove and set aside.

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3. Make the Rose Sauce: a. In a saucepan, heat the heavy cream over medium heat until it simmers. b. Stir in the rose water, salt, and pepper. Reduce the heat and let it simmer until the sauce thickens slightly.

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5. Prepare Candied Lime Peel: a. In a small saucepan, blanch the lime peel strips in boiling water for a few minutes. b. Drain the water and return the lime peel to the pan. Add sugar and a little water. c. Simmer over low heat until the lime peel becomes translucent and the sugar forms a syrup. Remove from heat.

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7. Assemble: a. Place the cuttlefish meatballs on a serving plate. b. Pour the rose sauce over the meatballs. c. Garnish with candied lime peel.

Serve immediately and enjoy this exquisite dish!