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Burnt cuttlefish cream with oil and murex

An experimental cooking recipe from Carlo Cracco, the chef who invented “the food for the mind”

1.3 kg cuttlefish
450 g extravirgin olive oil (preferably from Sicily or Calabria)
18 g sugar
6 g salt
2 vanilla beans
50 green pea sprouts
10 g Maldon salt

Clean the cuttlefish and dry it on kitchen paper for about an hour.
Place the cuttlefish in a large casserole, cover with oil, salt, sugar and vanilla before heating. Place a weight on the cuttlefish and cook without exceeding 62°C for 2 hours. Then strain and cool to 45°C. At this temperature, blend to obtain a cream. Refrigerate for about 2 hours.

200 g murex
1 carrot
1 stick celery
1 scallion
1 clove of garlic
5 white pepper corns
1 bunch of parsley
4 l water
8 g coarse salt
½ bay leaf
50 g extravirgin olive oil



Bring the murex to the boil in salted water with the carrot, celery, pepper and scallion.
Drain and set aside the flesh.
Cook in a pressure oven at 120°C for 30 min with a clove of garlic and half a bay leaf. Then grill the murex on a hotplate with a little oil.
Arrange about 45 g of the cuttlefish cream on a serving dish and place under the electric grill at moderate heat for 7-8 min until brown. Now arrange the murex on the surface of the burnt salted cream with a little Maldon salt.

Oil butter

50 g extravirgin olive oil, new (still green)
25 g cocoa butter
16 pea sprouts

Melt the cocoa butter, add the oil and allow to set in a square mould in the frig for an hour. Turn out the oil butter and grate it onto a plate. Add the pea sprouts and a little coarse salt.

Note: The oil butter is served with the burnt cream to add the flavour of new olive oil.

by Carlo Cracco
02 march 2009, Food Notes > Cooking recipe

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