Seppie Al Nero Recipe
Inspired by a local fishermen's privelege – eating the freshly caught cuttlefish raw, seasoned with bergamot, chilli and parsley to hide the pungent smell of the sea – Francesco Mazzei's striking...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Mixing bowl
- Spoon
- Measuring cup
- Microplane
- Kitchen towel
- Serving platter
Ingredients
- 2 cuttlefish, cleaned thoroughly
- 1 bergamot, grated zest and juice, plus extra zest to garnish
- 1 white onion, finely chopped, leaving a few rounds to garnish
- 1 red chilli, finely chopped
- 10 sage leaves, finely chopped
- 125ml of white wine
- 20g of flat-leaf parsley, roughly chopped
- 1 tbsp of extra virgin olive oil, plus extra to serve
- salt
- freshly ground black pepper
- 120g of polenta flour
- 500ml of fish stock
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