BLACK CUTTLEFISH CAPPUCCINO


BLACK CUTTLEFISH CAPPUCCINO

 m @ riotto
  • Difficulty: 2
  • Cost: 1
  • Preparation: 1
  • Doses: 6

This dish is the symbolic dish of Massimiliano Alajmo, the very young chef of the multi-starred restaurant Le Calandre in Rubano in the Province of Padua. It is an appetizer served by the glass, a brilliant idea from a few years ago, which paved the way for other creative presentations. The recipe is very simple since it is a potato cream that accompanies cuttlefish in black sauce. For the success of the dish it is therefore essential to choose ingredients of excellent quality. In this version of mine I added a sprinkling of bottarga on the “cappuccino” recalling the cocoa effect. It is essential to serve everything in transparent glasses.

INGREDIANTS

  • 300 gr local cuttlefish with black
  • 600 gr potatoes
  • White wine
  • 1 onion
  • bay leaf
  • fish broth
  • glass of milk
  • salt
  • pepper
  • oil
  • chives
  • grated bottarga

INSTRUCTIONS

  1. Clean the cuttlefish keeping the black bag aside and cut them into small pieces.
  2. In a pan with a little oil and some poached garlic and a bay leaf, simmer the onion in small pieces, add the cuttlefish and brown over high heat.
  3. Add the wine, let it evaporate, add salt, pepper, add the black and cook for twenty-five minutes, adding a little broth if everything gets too dry.
  4. In the meantime, boil the potatoes, preferably with the peel, and when they are cooked pass them through a potato masher.
  5. Add a little broth and milk trying to keep the “puree” rather fluid and creamy, adding salt and pepper to it.
  6. Compose “the cappuccinos” by placing a few spoonfuls of the cuttlefish mixture on the bottom of the glasses, spreading a little potato cream on top.
  7. Complete with the chopped chives, grated bottarga and a drizzle of extra virgin olive oil. Serve hot.

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