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.
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☞ The video (Italian)
♨︎ The Recipe
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.
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
Rose Panettone Sauce
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.
Rose Panettone sauce
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.
1 slice Loison Rose Panettone
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.