Fisherman’s Cuttlefish Recipe

Ingredients

  • Ingredients

  • For the filling

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Ingredients

Ingredients
4 cuttlefish medium
1 red pepper
5 jerusalem artichokes topinambur
2 courgettes
3 carrots
2 onions
1 untreated lemon
2 tbsp pistachio pesto
For the filling
400g stale bread
1 egg white
1 bunch of black cabbage
about 50g breadcrumbs
50g Pecorino Romano
6 dried tomato fillets
2 cloves of garlic
2 sprigs of rosemary
2 tbsp extra virgin olive oil
chili powder optional

Steps

1

Start with the cuttlefish stuffing.

2

Clean the cuttlefish and wash the black cabbage leaves.

3

Separate the cuttlefish heads from the body.

4

Coarsely cut the cuttlefish heads and black cabbage with a knife.

5

Firstly, cook the black cabbage leaves and cuttlefish head clippings, using the Combi Programme 4 (Steam + MWO) for 8 minutes.

6

Meanwhile, cut the bread into little pieces and add the dried tomatoes also cut into fillets.

7

Once the black cabbage and cuttlefish heads are cooked, cut it all into small pieces and add it together with the liquid from the grill tray to the bread. Add the grated pecorino cheese, salt, egg white, garlic, the rosemary, and the chili powder and mix.

8

Cook the vegetables for your veggie bed, finely chopped and seasoned to taste, for about 8 minutes with the Combi Programme 5 (Steam + Grill).

9

Open up the cuttlefish tube by cutting open one side. In that way more filling can be added. Score gently the back of the cuttlefish with a knife to facilitate cooking and leave them to marinate with the lemon juice, rosemary and pepper.

10

Now fill the cuttlefish by placing the scored side down and adding some filling on top and closing it in the bottom part with some toothpicks.

11

Once the veggies are cooked, add the stuffed cuttlefish onto the vegetable bed (scored side facing up) and cook on Combi 5 for about 10-12 minutes (in the upper shelf position).

12

After the 10-12 minutes, open the door and let the steam out. Then use the Grill setting 1 and grill the cuttlefish and vegetables for 6-8 minutes.

13

Make the sauce by mixing the lemon juice with the pistachio pesto.

14

Serve the stuffed cuttlefish on a bed of the vegetables and drizzle some pesto over it.

Enjoy

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Ingredients

Ingredients
4 cuttlefish medium
1 red pepper
5 jerusalem artichokes topinambur
2 courgettes
3 carrots
2 onions
1 untreated lemon
2 tbsp pistachio pesto
For the filling
400g stale bread
1 egg white
1 bunch of black cabbage
about 50g breadcrumbs
50g Pecorino Romano
6 dried tomato fillets
2 cloves of garlic
2 sprigs of rosemary
2 tbsp extra virgin olive oil
chili powder optional

Simone Rugiati

Simone Rugiati

Simone Rugiati is a chef by vocation, a man, an artist and a multifaceted professional in continuous evolution. Thanks to his volcanic and creative nature, he has managed to redefine the concept of chef known until now, becoming the pioneer of show cooking in Italy, creating new menus for prestigious restaurants while involving in numerous projects of Bio-Green entrepreneurship, social/urban farming and agriculture 2.0.

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