Cuttlefish Black and White Recipe
 
 
Recipe type: Seafood
Cuisine: Italian Cuisine
Serves: 4
Ingredients
For the white cuttlefish layer:
  • 300 g cuttlefish pulp, cleaned and passed twice through the meat grinder
For the black cuttlefish layer:
  • 100 g cuttlefish pulp, cleaned and passed twice through the meat grinder
  • 10 g cuttlefish ink obtained from the cuttlefish juice
For the sea urchin panna cotta:
  • 100g fresh cream + 100 g fresh whipping cream, lightly whipped
  • 30 g sea urchin pulp
  • 1 g gelatin, in sheets
For the citrus juice reduction
  • 1 blood orange
  • 1 pink grapefruit
  • 1 yellow grapefruit
  • 1 lemon
  • 1 lime
Instructions
For the white cuttlefish layer:
  1. Use a rolling pin to roll out the pulp between two sheets of parchment baking paper.
  2. Place inside a bag suitable for vacuum cooking and bake in a steam oven at 85 degrees centigrade for 6 minutes.
  3. Cool immediately.
  4. Cut out 4 disks with a diameter of 16 cm.
For the black cuttlefish layer:
  1. Mix together the two ingredients.
  2. Use a rolling pin to roll out the pulp between two sheets of parchment baking paper.
  3. Place inside a bag suitable for vacuum cooking and bake in a steam oven at 85 degrees centigrade for 6 minutes.
  4. Cool immediately.
  5. Cut out 4 disks with a diameter of 3 cm.
For the sea urchin panna cotta:
  1. Heat 40 g of the cream at a temperature of 36 degrees centigrade, add the gelatin and cool it to a temperature of 28 degrees centigrade.
  2. Add the remaining cream and the sea urchin pulp.
  3. Incorporate the lightly whipped cream and place it in a pastry bag for 4 hours in the refrigerator at a temperature of 6 degrees centigrade.
For the citrus juice reduction
  1. In a medium saucepan, add the citrus juices and cook over a low flame until it acquires the consistency of a jelly candy.
Plating and presentation:
  1. Brush the citrus juice reduction on the plate.
  2. Add the sea urchin panna cotta, the white disk and the smaller black disk.
  3. Drizzle with fresh hot pepper oil and fried spaghetti.
Recipe by Food'n'chef at https://old.foodnchef.com/chernye-i-belye-karakaticy/