Recipe by Andrea Aprea | Diavola-Style Cuttlefish with Potatoes, Horseradish, and Pickled Cabbage
Ingredients for 4 people
- 4 whole uncleaned cuttlefish (400 g each)
- 20 g chili powder
- 100 g Korean chili flakes
- 5 ml powdered milk
- 20 g tomato powder
- 5 g onion powder
- 1 kg fresh potatoes
- 300 g butter
- 300 ml heavy cream
- 60 g prepared horseradish
- 1 piece fresh horseradish root
- 40 ml white vinegar
- 2 garlic cloves
- 100 ml extra virgin olive oil
- 12 Brussels sprouts leaves
- 12 mustard greens leaves
- 2 outer Savoy cabbage leaves
Method
For the Cuttlefish
Clean the cuttlefish, keeping the mantle and tentacles intact. Score the mantles and set aside in the refrigerator.
For the Horseradish Mashed Potatoes
Boil the potatoes in salted water with their skins on. Once cooked, peel and pass through a fine sieve.
Warm up the cream and mix with the potatoes, butter, and prepared horseradish.
Grate a bit of fresh horseradish using a microplane and season with salt.
For the Spicy Powder
Mix the chili powder, korean chili flakes, powdered milk, tomato powder, and onion powder uniformly.
Sift the mixture and store it in a dry place.
Take a portion of this powder and mix it with a little extra virgin olive oil. This will be used to brush on the cooked cuttlefish mantles.
For the Pickled Cabbage
Cut 12 squares (2.5 cm x 2.5 cm) from the Savoy cabbage leaves.
Bring the white vinegar to a boil and cook the cabbage for 1.5 minutes.
Drain and sauté with a bit of oil and crushed garlic.
For the Sautéed Brussels Sprouts Leaves
Heat a pan well and add enough oil to coat.
Quickly sauté the brussels sprouts leaves, season with salt, and use immediately.
Plating
Using a ring mold, apply a thin layer of olive oil to the center of the plate and dust with the spicy powder.
Place a quenelle of mashed potatoes in the center and top with the seared cuttlefish, brushed with the spicy oil.
Garnish with pickled cabbage squares, sautéed Brussels sprouts leaves, and mustard greens.
Finish the dish with a few drops of spicy oil.
