Imitation cuttlefish burrata

100% organic extra-virgin olive oil for a recipe where land meets sea

A creative and tasty idea where 100% organic extra-virgin olive oil enhances every single ingredient, from the cuttlefish to the rocket.

Ingredients:

• 100% Organic extra-virgin olive oil
• 1 lrge cuttlefish (200 g) raw, thawed and cleaned
• 100 g steamed potatoes
• 3 slices of capocollo
• 30 g lardo di colonnata
• 50 g rocket
• 30 g diced rustic bread
• Salt and pepper to taste

Method:

1) Dry-fry the slices of capocollo in the pan and set aside; sweat the lardo in the same pan and when it starts to sizzle, add the cubes of rustic bread;

2) Prepare the cuttlefish by cutting it into thin slices (as if for sashimi), making sure to remove the outer skin to prevent it from being tough;

3) Spread two layers of clingfilm on a cutting board, place the cuttlefish slices on top, slightly overlapping the ends of the sides and forming a disc;

4) Drizzle some 100% organic extra-virgin olive oil over the cuttlefish and massage it in with your fingers; cover with another sheet of clingfilm and, with the help of a meat mallet, thin out the cuttlefish disc;

5) Mash the steamed potatoes, add the toasted bread and lardo, salt and pepper and mix everything together;

6) Place the filling in the centre of the cuttlefish disk and close it into a ball, giving it the shape of a burrata cheese; leave to rest in the refrigerator for 10-15 minutes;

7) Prepare the salsa verde by blending the rocket leaves with plenty of 100% Organic extra-virgin olive oil;

8) Serve by pouring some rocket sauce onto the plate and then arranging on top the fake cuttlefish burrata and a slice of capocollo; finish with a drizzle of 100% Organic extra-virgin olive oil.

Buon appetito from our 100% organic extra-virgin olive oil!