Who would have thought that a fish could taste like a capricciosa’s pizza? Marco Martini's cuttlefish overturns expectations with a familiar yet surprising flavor.

INGREDIENTS

For the tomato sauce

1 garlic clove
1 can of peeled tomatoes
Olive oil to taste
Salt to taste

Method

Take a pot, sauté the garlic with olive oil. Remove the garlic and pour in the peeled tomatoes. After 20 minutes, blend the tomatoes, adjusting the salt. Strain everything with a chinois.

For the cooked ham foam

200g lactose-free milk
100g cooked ham

Method

In a pot, combine milk and diced cooked ham. Cook on low heat for about 30 minutes. Remove from heat and blend with an immersion blender, adjusting the salt. Strain the foam with a chinois and let it cool.

For the quail eggs

100g soy sauce
100g ponzu sauce
100g water

Method

Boil water in a saucepan. Dip quail eggs and cook for 2 minutes, ensuring the egg white is firm and well-cooked, while the yolk remains creamy. Cool in water and ice. When cold, peel and marinate in a mixture of soy sauce and ponzu for about 3 hours.

For the artichokes marinated in oil

Artichokes
Water
White vinegar
Oil

Method

Clean and trim artichokes, removing tough outer leaves and cutting the stem. Boil 2/3 water and 1/3 white vinegar. Blanch artichokes for 4 minutes. Cool with water and ice. Transfer artichokes to glass jars and preserve them in oil.

For the cuttlefish

Cuttlefish to taste

Method

Cook cuttlefish in a non-stick pan, cutting them into strips about 1.5 cm wide, lightly scoring them with a knife along their length. Once cooked, pat them dry with paper towels.

Plate composition

4 julienne-cut baked olives
2 thinly sliced champignon mushrooms

On a plate, spread the tomato sauce. Gently place the completely dried artichoke in the center, slightly opening the petals. Arrange cuttlefish strips around it. Heat the cooked ham sauce and, with a milk frother, create foam. Gently spoon the foam over the cuttlefish. Add julienne-cut baked olives around. Place the quail egg in the center of the artichoke and, finally, lay thin slices of champignon mushrooms.