Recipe by Andrea Giuseppucci: Parody of a cuttlefish salad
Ingredients for 4 people
- 2 cuttlefish weighing 600 g each
- 4 oyster plant leaves
- 1 candied ginger
- 250 g red onion
- 2 leeks
- 1 head of garlic
Procedure
For the cuttlefish
It is very important to find high-quality cuttlefish for this recipe. We recommend Chioggia cuttlefish weighing between 600 and 800 g each.
Clean the cuttlefish by removing the white structure, place it in a vacuum bag and put it in a blast chiller at -18°C for 40 minutes.
Clean all the scraps with water and ice. Do not throw anything away, including any eggs, liver, ink sac, or head.
In a pot, preferably earthenware, sauté the red onion, leek, and a clove of garlic as much as possible, then add the liver and ink sac of the cuttlefish, cook for 10 minutes, then add the remaining pieces.
After about 50 minutes of cooking, remove the head and cut it into small pieces for the filling.
Blend everything with some fish stock to obtain a cream with a good consistency.
Remove the filters from the blast chiller, square them and cut them into 0.3 mm slices using a slicer, placing them on a sheet of paper to keep them in place.
For the burnt leek cream
Bake a whole leek at 220°C until the outside is completely burnt, cut it lengthwise and remove the heart, which will be almost smoked.
Blend and pass through a sieve.
Dish composition
Infuse the sliced cuttlefish filets in water and coarse sea salt (1 liter x 3.2 g of salt) for 3 minutes, dry and place a chopped oyster leaf and the burnt leek, the cut head of the cuttlefish and two small pieces of candied ginger inside. Roll up like a stuffed cylinder.
Brush the plate with a little cuttlefish ink, place the cylinder on top and serve.
Photos by Lido Vannucchi
