Brown the chopped spring onion and cured bacon with the oil. Immediately following add the peas and salt and pepper to taste. Add two small cups of water and cook on a low flame for approximately 20 minutes. Remove a third of the composition and cream with a hand blender. Rinse the baby cuttlefish, taking care to leave them whole without disturbing the ink, which will give color to the dish. With the remainder of the sauce cook the Nodini pasta on a high flame to create an almost risotto like composition. With two minutes remaining, add the rest of the composition to create a creamy consistency. Pay close attention to salt the dish accordingly during the preparation. Complete the plate by adding the cuttlefish, which have been already sautéed lightly and add a light coating of the fiore sardo cheese and finely sliced black truffle. WINE PAIRING: With a well-proportioned dish that harks both sweet and sour notes, the intensity of the taste requires a balanced white wine. An ideal companion is the Chardonnay from the Friuli Collio region, aged in oak, who’s sweetly spiced notes, yellow fruits and delicate flower palate marry perfectly with the complex tastes of mineral undertones of the dish.
