Search

Andrea Rossetti - Cuttlefish, Rose and Panettone

Cuttlefish, Rose and Panettone is a dish served three ways. Chef Andrea Rossetti developed this dish through research and skill: he paired cuttlefish, an unusual ingredient, with Rose Panettone. The latter is served both as a sauce and toasted, for a one-of-a-kind and very graceful effect.

 

To learn how to make this recipe, you can either read the instructions below or you can watch the video (Italian) in which Chef Rossetti explains how to recreate it.

 

To learn more about Andrea Rossetti, click here. Remember to subscribe to our YouTube Channel or the latest video recipes from our Chef Friends!

 

☞ The video (Italian)

 

 

 

♨︎ The Recipe

 

Serves 4

Ingredients

FOR THE MARINATED CABBAGE

  • 1 white, pointed cabbage
  • 1 liter of water
  • 100 g sugar
  • 90 g salt

Prepare a syrup with the sugar, the salt and the water. Allow to cool, then add the finely chopped cabbage and let soak in the fridge for 24 to 36 hours.

 

FOR THE ROSE PANETTONE SAUCE

  • 100 ml water
  • 20 g pink pepper
  • 10 g rose water
  • 20 g Loison Rose Panettone

Bring 100 ml of water to a boil, add the pink pepper and let it steep in the fridge for about 36 hours. After that, add the rose water, blend and put through a fine sieve. Finally, add the Loison Rose Panettone to the liquid and blend again.

 

FOR THE CUTTLEFISH

  • 2 medium-sized cuttlefish
  • 200 g extra-virgin olive oil from Garda
  • Garlic, thyme, bay leaf, lemon
  • 100 g salt
  • 100 g sugar
  • 50 g pork cheek

Clean the cuttlefish and separate the bellies from the heads, taking care to save the livers for later use.

For the heads

Cook the heads with the aromatics in olive oil, at a temperature not higher than 100° C for 40 minutes. Allow to cool to room temperature while in the oil.

For the bellies

Marinate the cuttlefish bellies in the salt and sugar for about 15 minutes. Wash and pat dry. Put the bellies on top of each other, cover with plastic wrap and freeze.

For the livers

Heat the cuttlefish livers in a non-stick frying pan over low heat until slightly dry. Add the cold pork cheek and blend. Shape into a roll and freeze.

 

FOR THE PEACH

  • 2 Tabacchiera peaches
  • 10 ml rose water

Cut the peaches into thin slices and put them in a vacuum-sealed bag with the rose water. Allow the osmosis activity to take place for the next 24 hours.

 

Chef's advice

If you do not have a vacuum sealer, use a bag with a zip closure. To let all the air out, immerse the bag in water up to the closure line, then zip it closed.

 

 

ASSEMBLY OF THE THREE-PART DISH

 

First bowl

  • Rose Panettone Sauce
  • Rose-infused peaches
  • Fresh strawberries
  • Cuttlefish bellies
  • Olive oil, salt and freshly ground black pepper

Put the Rose Panettone sauce in the first bowl, add the peach slices, some finely cut strawberry and the marinated cuttlefish belly cut into very thin slices. Season with olive oil, salt and freshly ground pepper.

 

Second bowl

  • Rose Panettone sauce
  • Marinated cabbage
  • Cuttlefish heads
  • 4 slices of cured ham from Montagnana, Padua
  • Hot red pepper powder

Put the Panettone sauce in another bowl, add the marinated cabbage and the cuttlefish head. Cover with a slice of ham and a tiny amount of hot pepper powder.

 

Third bowl

  • 1 slice Loison Rose Panettone
  • Cuttlefish liver

Toast a slice of Rose Panettone in a frying pan, then place it in the third bowl and, with the help of a cheese grater, top with the cream of livers and pork cheek.

 

 

★ The Gallery

 

 

 

 

 

torna indietro