Cuttlefish egg with ink and ricotta
by Pino Cuttaia
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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