Cuttlefish and Fennel | Marco Visciola | Chef Recipes | Reporter Gourmet S.r.l.
Cuttlefish and Fennel | Marco Visciola
Keywords
- |
- Marco
- Fennel
- Visciola
- Cuttlefish
- Cuttlefish and Fennel | Marco Visciola
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Ingredients
- 250 g fresh cuttlefish
- 120 ml lemon juice
- 160 ml soy milk
- 5 g fresh chili pepper
- 5 g fresh ginger
- 50 g scallion
- 5 ml cuttlefish ink
- 5 g anchovy sauce
- 2 fresh cuttlefish
- 500 g mixture of 50% salt and 50% sugar
- 5 g rosemary
- 5 g sage
- Zest of one lemon
- 1 fennel
- Extra virgin olive oil, to taste
- Salt, to taste
- Lemon, to taste
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