How to Cook Risoni? Simone Caponnetto's Recipe with Cuttlefish Liver.

Simone Caponnetto's Recipe: Risoni, cuttlefish liver, and confit cherry tomatoes. A delicious and no-waste seafood pasta to replicate at home for a taste of the sea.

Serves for 4 people

Ingredients

Risoni

Method

• 350 g of risoni pasta 
• 500 ml of white fish broth 
• 150 ml of clam juice

Cuttlefish liver sauce

• 4 cuttlefish liver 
• 5 caper leaves 
• 200 g of finely chopped red onion 
• Zest of 1 lemon 
• Zest of 1 orange 
• Juice of 1 orange 
• 5 anchovy fillets in oil 
• 15 g of julienned ginger 
• 4 bay leaves 
• 35 g of rosemary 
• 250 ml of white wine

Prepare the sauté with all the ingredients without adding the liquids; once cooked, deglaze with white wine and orange juice and reduce by half, then add the cleaned livers and cook for 10 minutes.

Strain through a fine chinois, pressing well. 

The remaining liquid in the strainer will be used for the whipped butter.

For the cuttlefish liver butter 

• 200 g of pasta leftover from the cuttlefish liver sauce 
• 100 g of Normandy butter 
• 100 g of Tuscan tamari soy sauce
• Zest of orange and lemon, to taste 
• 20 g of fermented black lemon powder

In a stand mixer, whip the butter while adding all the ingredients.

For the cuttlefish ink sauce

• 4 sacs of cuttlefish ink 
• 5 caper leaves 
• 200 g of finely chopped red onion 
• Zest of 1 lemon 
• Zest of 1 orange 
• Juice of 1 orange 
• 5 anchovy fillets in oil 
• 15 g of julienned ginger 
• 4 bay leaves 
• 35 g of rosemary 
• 250 ml of white wine

Prepare the same base used for the cuttlefish liver, adding the cuttlefish ink obtained from cleaning fresh cuttlefish.

For the confit cherry tomatoes

• 500 g of red cherry tomatoes 
• 500 g of yellow cherry tomatoes 
• 50 g of powdered sugar 
• 25 g of Maldon salt 
• 2 vanilla pods 
• Zest of orange and lemon, to taste 
• Garlic-infused oil

Method

Blanch and peel the cherry tomatoes.

In a bowl, season the tomatoes well with all the ingredients. Spread them on baking trays lined with parchment paper and cook in a ventilated oven at 40 degrees Celsius for 12 hours.

Any leftovers can be preserved in oil for later use.

Plating

Season the fresh cuttlefish with garlic-infused oil and salt, and briefly cook them in a non-stick pan when ready. 

Cook the risoni pasta for 12 minutes, let it rest for 2 minutes, and then stir in the cuttlefish liver butter and a pinch of Parmesan cheese. 

Cook the cuttlefish in a non-stick pan. 

First, add the cuttlefish liver sauce and then the cuttlefish ink sauce. 

Mix in the two yellow and red cherry tomatoes and the seared and seasoned cuttlefish.

Enjoy your delicious seafood first course!

Locale Firenze