Traditional Cuttlefish Gratinated with Parmigiano Reggiano
Cuttlefish is slowly cooked to preserve its texture and natural flavor, then complemented by a reduced tentacle jus and a Mornay sauce enriched with Parmigiano Reggiano and hazelnut. The gratinated finish adds depth and contrast, allowing the cheese to enhance the marine character of the dish with structure and refinement.
This recipe is part of the Casello d’Oro project with Parmigiano Reggiano and JRE–Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
SOUS-VIDE CUTTLEFISH
Clean the cuttlefish and keep the tentacles aside.
Dice carrot and onion finely.
Roast vegetables with cardamom, star anise and pepper.
Deglaze with water.
Prepare hazelnut butter.
Place cuttlefish, garnish and hazelnut butter in a vacuum bag.
Cook at 82°C for 3 hours.
Remove and cut into four rectangles.
| 1 kg. | Cuttlefish |
| 200 g. | Carrot |
| 2 pc. | Red onions |
| 5 g. | Green cardamom |
| 2 pc. | Star anise |
| 3 g. | Pepper |
| 100 g. | Hazelnut |
| 100 g. | Butter |
| 100 cl. | Water |
REDUCED TENTACLE JUS
Sauté tentacles with vegetables, aromatic garnish and spices in butter.
Deglaze halfway and scrape the pan.
Simmer for 40 minutes.
Strain and reduce until syrupy.
| 200 g. | Carrot |
| 2 pc. | Red onions |
| A pinch | Fresh basil leaves (purple, green, Thai, lemon) |
| 5 g. | Green cardamom |
| 2 pc. | Star anise |
| 3 g. | Pepper |
| Butter |
MORNEY SAUCE
Make a roux with butter and flour.
Gradually add milk to create béchamel.
Stir in grated Parmigiano.
Season to taste.
| 50 g. | Butter |
| 50 g. | Flour |
| 300 g. | Milk |
| 400 g. | Parmigiano Reggiano |
HOW TO PLATE
Coat cuttlefish with Mornay sauce.
Brown with a blowtorch.
Add grated hazelnuts.
Spoon reduced jus in a grid pattern.
Finish with fresh basil leaves (purple, green, Thai, lemon).
