Cuttlefish and Fennel | Marco Visciola

Ingredients for 4 people

For the black sauce

• 250 g fresh cuttlefish
• 120 ml lemon juice
• 160 ml soy milk
• 5 g fresh chili pepper
• 5 g fresh ginger
• 50 g scallion
• 5 ml cuttlefish ink
• 5 g anchovy sauce

For the cuttlefish "Lardo"

• 2 fresh cuttlefish
• 500 g mixture of 50% salt and 50% sugar
• 5 g rosemary
• 5 g sage
• Zest of one lemon

For the fennel

• 1 fennel
• Extra virgin olive oil, to taste
• Salt, to taste
• Lemon, to taste

Method

For the black sauce

Blend the ingredients until a smooth sauce is created.

For the cuttlefish "Lardo"

Clean the cuttlefish by separating the legs from the head. Clean the head and marinate it for 24 hours with the aromatic herbs and the salt-sugar mixture. Rinse thoroughly, dry, and thinly slice as if they were slices of lardo.

For the fennel

Clean the fennel by removing the green parts, slice thinly using a mandoline, and season with oil, salt, and lemon. Form into a rose shape and decorate with the green fronds.

Plating

Place two dollops of black sauce in the center of the plate. On one side, place the fennel salad and on the other side, the cuttlefish "lardo." Finish with a sprinkle of cuttlefish ink.