Cuttlefish egg with ink and ricotta

Ingredients

Fish & Shellfish

  • 2 whole cuttlefish, 300g each
  • 500g of cuttlefish, chopped tentacles only

Dairy

  • 6 eggs

Fresh Meat

  • 250g of minced beef

Delicatessen

  • 25g of mortadella, finely chopped

Cheese

  • 100g of Ragusano cheese, grated
  • 100g of ricotta

Salad & Fresh Herbs

  • 1 sprig of parsley, leaves finely chopped
  • 1 sprig of basil, leaves finely chopped
  • 10g of chopped parsley
  • chopped chives, to garnish

Bakery

  • 1 loaf of white bread, preferably a small rustic Sicilian bread

Fruit & Vegetables

  • 1/2 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 100g of onion, chopped
  • 5g of garlic, chopped

Cooking Sauces

  • 750g of passata

Oils & Vinegars

  • extra virgin olive oil
  • 70g of extra virgin olive oil
  • extra virgin olive oil

Store Cupboard

  • salt
  • 100g of sun-dried tomatoes

Spices & Dried Herbs

  • freshly ground black pepper
  • 1 chilli, deseeded and chopped

Beverages

  • 750ml of water
  • 100ml of water