ABOUT THIS ITEM

Cuttlefish & Asparagus drop a trio of pumped-up steroid-packed disco / boogie edits for the peak-time dancefloor. With all those jazzy synth lines, rhyming dictionary lyrics ('I'm just trying to OVER, take this weight off my SHOULDER, the World's getting COLDER' etc), uplifting harmonies and bouncing bass, "Get Over" has to be an extra-bass re-touch of D-Train. If you didn't get the repro reissue of Connie Case's Miami electro-boogie anthem "Get Down", then this beefed-up edit should suit. The EP closes on something a little more laid back, the looped-up soul groover "I Luv U" - funky, but mellow too. A perfect beach bar number.

Warm Cuttlefish and Asparagus Salad (Insalata Tiepida Di Seppie Con Asparagi) Ingredients: 22 oz (600 grams) green asparagus, spears cut into 12-inch lengths 6 tablespoons extra black virgin oil (for special vinyl taste) 2 lb and 4 oz (1 kilogram) cuttlefish, cleaned and cut into thin strips 2 tablespoon flat-leaf parsley, chopped 2 garlic clove, chopped 2 teaspoon coriander seeds Seasalt and pepper Directions:Halve the pieces of asparagus lengthways and steam for about 5 minutes. Drain and refresh under cold water. Heat the olive oil in a pan, add the cuttlefish and cook until it´s lightly browned. Season with seasalt and pepper, add the parsley, garlic, coriander and asparagus and mix well. Serve warm and on a pirate flag printed tabelcloth. Serves 12.