Cuttlefish salad with plum tomatoes and snow peas
Item 1 of 1
- medium
- 4
- 45 minutes
This stunning seafood starter from Luigi Sartini epitomises the chef's dedication to simple food with expertly balanced flavours and textures. Here he relies on three key ingredients – cuttlefish, plum tomatoes and snow peas – with a unique attention to detail that results in a fresh, delicate dish. Preparing a cuttlefish is a similar process to that of squid; take a look at our guide to cleaning squid for more advice before you begin.
First published in 2016
discover more:
Ingredients
Metric
Imperial
Cuttlefish salad
- 400g of cuttlefish, washed thoroughly
- 200g of plum tomatoes, washed
- 100g of snow peas
- 1 sprig of wild fennel
- 1 garlic clove, crushed
- extra virgin olive oil
- olive oil
- salt
To serve
SAVE RECIPE
Equipment
- Blender
- Thermometer
Method
1
To begin, blend the plum tomatoes to a smooth consistency in a food processor and pass through a fine sieve into a saucepan
- 200g of plum tomatoes, washed
2
Add the garlic to the pan and, over a medium heat, gently bring the tomato mixture up to 65°C. Season with salt, then whisk in a little extra virgin olive oil to taste
- 1 garlic clove, crushed
- extra virgin olive oil
- salt
3
Meanwhile, remove the tentacles from the cuttlefish by pulling them away from the body. Remove the beak, entrails and ink sac and discard, reserving only the tentacles and body
- 400g of cuttlefish, washed thoroughly
4
Thinly slice the cuttlefish into julienne and slice the snow peas into long strips. Sauté them together in a clean pan with a little olive oil and a sprig of wild fennel, seasoning with salt
- olive oil
- 1 sprig of wild fennel, plus extra to garnish
- 100g of snow peas
- salt
5
Bring a pan of water to the boil and blanch the cherry plum tomatoes for 1 minute. Carefully pull back the skin to look like a petal
6
To serve, pour the plum tomato purée into the centre of each bowl. Place the snow peas in the centre and top with the cuttlefish. Garnish with a plum cherry tomato petal and wild fennel to finish
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great Italian Chefs 2024