For 4 people
8 baby cuttlefish 55 g of sea urchins 50 g of baby cuttlefish livers Cuttlefish ink carbon ** Vinaigrette* Salt Pepper Aromatic herbs: red dead-nettle, chickweed, Roman mint, Chinese rhubarb, cress, oregano, water celery, sorrel, shepherd’s purse, “triplice verde”, matricaria camomile, ribwort plantain, wild lettuce, wild marine fennel, shiso, garlic chives, bristly ox-tongue
* for the vinaigrette 80 g of oil 30 g of sherry 2 g of salt
** for the cuttlefish carbon Make a ciabatta loaf with cuttlefish ink. Break it and dry it in the oven. Crush it and sieve through a wide-mesh sieve. Toast the dry bread in a pan with garlic and oil.
Clean the herbs. Remove the beak and stomach from the cuttlefish, leaving the skin and liver. Rinse in water, cut into pieces, dress them with a little extra virgin olive oil and roast on the grill. Blend the livers with half the sea urchins. Freeze the remaining half of the cuttlefish. When frozen, cut into cubes the size of a pea.
Presentation Place some liver sauce and sea urchins in a large bowl. Sprinkle the aromatic herbs in the middle, dressed with a little salt, vinegar and oil. Add the pieces of roast cuttlefish and sea urchin water-ice. Sprinkle with the cuttlefish carbon to lend interest to the dish.
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