Cuttlefish strips and carpaccio

CUTTLEFISH STRIPS AND CARPACCIO

INGREDIENTS

 1 kg giant cuttlefish
Northern cod or desalted codfish
Parsley
Passion fruit
Endive
Glasswort
Mayonnaise
Saffron
Garlic
Eggs
Anchovies
TRITICUM TYPE 1 flour for breading

FOR PANCARRÉ

250g Flour TRITICUM TYPE 1
250g ROSA Flour
15g brewer’s yeast
40ml whole milk
50g seed oil
Seed oil for frying
170ml water
1-tablespoon sugar
1-tablespoon salt
1 loaf mould

 

PROCEDURE

FOR PANCARRÉ

  • Mix the two flours together and knead carefully with milk, water and sugar.
  • At 3/4 of the dough, add yeast continuing to knead at medium speed.
  • Add the salt, increasing the speed and finish as soon as the dough becomes smooth and homogeneous.
  • Leave to rise in a container covered with cling film for about an hour.
  • Then roll out the dough and place it in a buttered loaf pan or plumcake mould.
  • Leave to rise for a further 40/50 minutes and bake in the oven at 190°C for about 50 minutes.
  • When cooked, leave to cool.

FOR THE CUTTLEFISH STRIPS

  • Cut the cuttlefish into sticks and bread it like a cutlet by tossing it in the ROSA Flour, egg and green bread (whisk the breadcrumbs with parsley).

FOR THE BACCALA

  • Cut into thin slices like a carpaccio.

FOR THE PICCADILLY MAYONNAISE

  • Mix the mayonnaise with the saffron and garlic to obtain a velvety cream.

DRESSING THE DISH

  • Fry the cuttlefish
  • Make the cod carpaccio
  • Cut the endive
  • Compose the dish with cod carpaccio, fried cuttlefish and spikes of Piccadilly mayonnaise, glasswort, anchovies and passion fruit.

Nazionale Italiana Cuochi (NIC) - RECIPES

Contacts

Contact us for more information

Via Renazzo, 67 - 44045 Renazzo (Fe)

+39 051 900003 - Fax +39 051 909210

Email: info@pivetti.it

Pivetti PEC (certified email): molinipivettispa@cgn.legalmail.it

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