Jacopo Ticchi's Recipe: Cold Spaghettino with Squid Liver and Grilled Squid. A boldly different first course with intense flavors and exemplary creaminess.
The Idea behind the Dish
Chef Jacopo Ticchi of Trattoria Da Lucio explains: "This dish concludes our tasting menu because the balance between acidity and richness makes it perfect to enjoy it at the end of the meal. It represents the common thread of our entire cuisine: the use of every part of the fish from head to tail. Squid liver, a part that is usually discarded, gives the dish an incredible sea aroma, making it irresistible."
The recipe
For the fish broth
- 50g of shallots (2 shallots)
- 30g of butter
- 2 bay leaves
- 4 peppercorns
- 100g of fish broth
- 25ml of white wine
Method
Peel and julienne the shallots. In a saucepan, combine the shallots with the butter and sauté, adding a pinch of salt.
Deglaze with white wine, allowing the alcohol to evaporate.
Add the fish broth, bay leaves, and peppercorns. Bring to a boil and simmer for 5 minutes.
For the cuttlefish
- 100g of squid liver (to be added to the saucepan)
- 30g of squid (to be grilled)
Method
Slice the squid into thin strips and quickly sear them on a narrow mesh grill until they turn golden brown.
Add the squid liver to the saucepan, reduce the heat, and cook gently, stirring continuously to avoid burning the bottom.
Reduce by two-thirds.
Cool, blend, and strain through a fine-mesh sieve.
For the spaghettino
- 120g of spaghettino
- 10g of saba (a grape syrup)
- Chives to taste
- 5g of anchovy colatura (fish sauce)
- 5g of lemon juice
Method
Cook the spaghettino for 4 minutes.
Toss the spaghettino off the heat in the warm squid liver sauce. Add anchovy colatura and lemon juice.
Plate the dish with spaghettino, sauce, saba, chives, and the grilled squid.
Address
Trattoria Da Lucio
Viale Amerigo Vespucci, 71, 47921 Rimini RN
Tel: 0541 161 2020
