For the court bouillon:
1 clove of garlic
½ an onion
½ a tomato
1 bay leaf
some pepper grains                                                           
1 piece of carrot
For the common bobtail squid and the pork:          
4 cloves of garlic
1 red onion
thyme and rosemary
some pepper grains
200 gr. of pork meat
1 cuttlefish                                                                              honey
mixed base
Parmesan sabayon:   
300 gr. of parmesan cheese
500 gr of cream                                                          
3 egg yolks
Chopped garlic and parsley:
2 cloves of garlic
5 sprays of parsley.     


Short stock:
Prepare a short stock with all the ingredients.
For the little sepieta and the pork sauce: 
Brown the garlic and onion, add the herbs, pepper and, after a while, the pork meat and the common bobtail squid. Sauté until brown. Caramelize the honey, add soya and forum; reduce and soak with the base, allow to boil until tasty; strain and bind.
Lentil stew: 
Stew the lentils on a court bouillon until almost cooked. Strain and add the little cuttlefish (common bobtail) and pork sauce; finish cooking with this sauce.
Pork scratchings:
Dice the belly of pork into 1 cm pieces and brown from cold with a drop of oil.
Common bobtail squid: 
The bodies: clean well, remove the bones and warm on the grill. Season with the chopped garlic and parsley. The heads: take off the beak, coat with "especially for frying" flour and fry. Set aside.
Parmesan sabayon: 
Infuse the cream with the parmesan cheese, strain and pasteurise with the egg yolks.
Chopped garlic and parsley: 
Thinly slice the garlic and parsley and add the olive oil.


Place the parmesan sabayon (zabaglione) over the bottom of the plate. On top of this, place the stewed lentils. Garnish with some pork scratchings and sprinkle with chopped garlic and parsley. Decorate the finished dish with some leaves.