Cuttlefish, red prawn and seawater dumplings

by Domenico Della Salandra - Milano

Serves 4

  • 500 gr - Fresh cuttlefish
  • 100 ml - Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Fish
  • 300 gr - Red prawns
  • 400 gr - Seabass bones
  • 1 - Stalk celery 
  • 1 - Bunch parsley
  • 1 - Green onion
  • 10 ml - Anchovy sauce
  • 2 - Shallots
  • 50 gr - Affilla cress
  • Fine salt
Cuttlefish, red prawn and seawater dumplings 1
Cuttlefish, red prawn and seawater dumplings 2

I Dedicati

“I Dedicati” Gourmet Special for Fish

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Procedure

For the dumplings

  • 1

    Clean the cuttlefish, separating the head from the body.

  • 2

    Set the tentacles aside and use a small knife to remove the skin and viscera.

  • 3

    Blend the cuttlefish in a blender with a bit of oil until you have a smooth cream.

For the seawater

  • 4

    Whiten the sea bass bones in cold water, bring to a boil with the celery, green onion, parsley and shallot, cook for about 20 minutes.

  • 5

    Remove from heat, let it rest for another 20 minutes, and add the sauce.

For the prawn tartare

  • 6

    Rinse the blast chilled prawns under running water, separate the head from the body.

  • 7

    Remove the shell and entrails. Using a carving knife, cut the pulp in half and then dice.

  • 8

    Place in a container and season with Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Fish.

Assemble the dish

In a non-stick pan, braise the cuttlefish for a few minutes with a bit of Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Fish. Place the hot cuttlefish in the center of a soup plate and season with the prawn tartare, seawater and Affilla cress.

Cuttlefish, red prawn and seawater dumplings 3
Associazione

APCI

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