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Burnt oil cream with Banded Dye-murex

Matteo Baronetto - Carlo Cracco

1.3 kg of cuttlefish
450 g of extra virgin olive oil (ideal origin: Sicily or Calabria)
18 g of sugar
6 g of salt
2 Madagascan vanilla pods
50 green pea sprouts
10 g of Maldon salt

200 g of Banded Dye-murex
1 carrot
1 stick of celery
1 scallion
1 clove of garlic
5 white peppercorns
1 sprig of parsley
4 l of water
8 g of coarse salt
½ a bay leaf
50 g of extra virgin olive oil

For the oil butter

50 g of extra virgin olive oil
25 g of cocoa butter
16 of pea sprouts


Clean the cuttlefish and dry them on kitchen paper for about 1 hour. Place the cuttlefish in a large pan, covering them with oil, salt sugar and vanilla, starting from cold. Cook for 2 hours, resting a weight on the cuttlefish and never exceeding a temperature of 62°C. When the 2 hours are up, filter through a strainer and cool to 45°C. Then blend in the turbomix to obtain an oil pomade. Leave in the fridge for about 2 hours.

Cook the molluscs in water and salt with the carrot, celery, white pepper and scallion until they boil. Drain and keep the molluscs only.
Cook the molluscs in a pressure cooker at a temperature of 120°C for about 30 minutes, together with a clove of garlic and the half bay leaf. When cooked, grill the molluscs with a little oil.
Place about 45 g of the vanilla flavoured oil pomade on a serving plate and grill under an overhead grill at a moderate heat for about 7-8 minutes or in a static oven for about 5 minutes at 240°C, until the surface colours. This will give a burnt, savoury cream. Place the molluscs on the top of the cream with a pinch of Maldon salt.

Melt the cocoa butter, add the oil and set in a square mould in the fridge for 1 hour. Take the oil butter out of the mould. Grate it onto a plate, adding the pea sprouts and a few grains of course salt.


The oil butter is served to accompany the burnt cream, to add the aroma of new, green oil.