Pink Cuttlefish and Panettone is actually a dish in three variations developed with research and great skill by the chef.
Andrea Rossetti, chef of the Radici Terra e Gusto restaurant in Padua, had the audacity to combine fish with roses: this is how Pink Cuttlefish and Panettone was born.
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The recipe
For this dish you can read the instructions below or follow the video-recipe where the chef explains how to make it.
- Ingredients
- 4 servings
- FOR THE MARINATED CABBAGE
- -1 cabbage
- -1 liter water
- -100 g sugar
- -90 g salt
- FOR THE ROSE PANETTONE SAUCE
- -100 ml water
- -20 g pink pepper
- -10 g rose water
- -20 g Loison Rose Panettone
- FOR THE CUTTLEFISH
- -2 medium-sized cuttlefish
- -200 g Garda extra virgin olive oil, garlic, thyme, bay leaf, lemon
- -100 g salt
- -100 g sugar
- -50 g bacon
- FOR THE PEACH
- -2 Tabacchiera peaches
- -10 ml rose water
Directions
FOR THE MARINATED CABBAGE - Prepare a syrup with the sugar, salt and a liter of water. Let it cool, add the finely chopped cabbage and let it soak in the fridge for about 24/36 hours.
FOR THE ROSE PANETTONE SAUCE - Boil 100 ml of water, add the pink pepper and leave to infuse for about 36 hours in the fridge. At the end add the rose water, blend and pass through a fine strainer. Finally, add the Loison Rose Panettone to the liquid and blend again.
Clean the cuttlefish and separate the bellies from the heads, taking care to preserve the livers.
For the cuttlefish heads - Cook the heads immersed in oil at a temperature not exceeding 100°C for about 40 minutes together with the aromas. Leave to cool at room temperature in the oil.
For the cuttlefish bellies - Marinate the belly of the cuttlefish in salt and sugar, for about 15 minutes. Wash and dry. Place the bellies on top of each other, cover with foil and freeze.
For the cuttlefish liver - Place the livers of the cuttlefish in a non-stick pan and let them congeal slightly over low heat, add the cold guanciale and whisk. Form into a cylinder and freeze.
Slice the peaches and place them in a vacuum with the rose water. Leave in osmosis for 24 hours.
Chef's advice
If you don't have a vacuum packing machine, use a ziplock bag: to get the vacuum, soak it in water up to the height of the closure to let the air escape and then close it.
First course serving
Put the rose panettone sauce, the peach slices, the finely chopped strawberry and the marinated cuttlefish belly cut into very thin slices on a first serving bowl. Dress with oil, salt and ground pepper.
Second course serving
Put the panettone sauce, the marinated cabbage and the head of the cuttlefish on another serving dish, cover with a slice of prosciutto and very little chili powder.
Third course serving
Toast a slice of rose panettone on a frying pan, place it on the third dish and, with the help of a grater, grate the cream of livers and lard on top.
Bon appetit!
