Rice with cuttlefish tartare, its ink, and roasted pepper powder: the recipe from Ristorante Olio
Riserva San Massimo Carnaroli rice with Adriatic Sea squid tartare, its ink, and roasted pepper powder: the recipe from Ristorante Olio. In Origgio, half an hour from Milan, Ristorante Olio offers excellent seafood cuisine in a setting where nature and design coexist perfectly.
Ingredients (for 4 people)
- Shallot – 1
- Vino bianco – q.b.
- Butter – 50 g
- Parmigiano Reggiano (grated) – 30 g.
- Lime – 1
- Extra virgin olive oil – to taste
- Sale – q.b.
- Pepe – q.b.
- Red peppers – 2
For the pepper sauce
- Roast the peppers in the oven at 200°C for 30 minutes.
- Remove the film and seeds inside. Dry them in the oven overnight, in a conventional oven at 60°C.
- The next day, blend and sieve the pulp to obtain a fine powder.
For the cuttlefish ink sauce
- Clean the cuttlefish by removing the beak, the central bone, the external skin and the sac containing the sand inside the mollusc.
- He sets the body aside to later prepare a raw tartare.
- For the sauce, use the head, the wings, the ink sac and the livers.
- Prepare a base with the chopped shallot and diced celery.
- Let the vegetables fry for a few minutes, then add the diced heads and fins.
- Moisten with white wine and let it evaporate.
- Add the ink sac, the livers and continue cooking for a few minutes.
- Take the body and make the tartare by cutting the pulp into very small cubes.
- Season with extra virgin olive oil, black pepper, a little salt, and finely grated lime zest.
For cooking the risotto
- Toast the rice in a pan.
- Moisten with aromatic white wine, let it evaporate and continue cooking with vegetable broth.
- Halfway through cooking, add the prepared squid ink sauce and finish cooking by adding a little broth at a time.
- Stir the risotto with butter, grated Parmigiano Reggiano, a few drops of lime juice, and oil.
- Season with salt and pepper.
- Plate by placing a quenelle of raw cuttlefish tartare in the center of the risotto.
- Garnish with some pepper powder (or alternatively sweet paprika) and serve.
[This dish at Ristorante Olio serves cuttlefish carpaccio, as an alternative to the tartare featured in this recipe. The cuttlefish body is carefully processed using Pacojet technology and cooked at a low temperature (roner) or in a steam oven at 72°C for 8 minutes. The version with raw cuttlefish is easier to make at home and just as tasty.]
