Balsamic Vinegar of Modena PGI obtained from a selection of organically grown grapes and organic wine vinegar, aged in precious wooden barrels that give it a strong and full-bodied flavor. Certified to guarantee consumers compliance with high standards of organic production. ingredients for 4 ps. 2 medium cuttlefish, 250 g of peas, 150 ml of boiling water, 10 coarsely chopped toasted almonds, a few drops of Sciacca anchovy sauce, a few drops of Organic Balsamic Vinegar of Modena Acetaia Malpighi, 1 lemon from Sorrento, to taste. oil exv. Bio PDO of the Iblei Mountains, salt: Clean the cuttlefish under running water, separate the upper part from the tentacles and cut into thin strips of about 3mm and maximum 4 cm long, blanch them for a few seconds and put them in water and ice. In a blender, pour the peas and boiling water, blend adding the extra virgin olive oil slowly, until you get a homogeneous mixture. In a tea cup, pour the pea sauce, then place the cuttlefish, the toasted and coarsely chopped almonds, a few drops of Balsamic Vinegar of Modena IGP BIO and anchovy sauce, grate some of the lemon peel on top and enjoy the dish.