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Pino Cuttaia combines three punchy flavours of the sea in this creative starter, with fresh anchovies, squid ink and tuna bottarga complemented by lightly pickled onions, tomato and parsley.
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To begin, prepare the pickled onions. Prepare a mixture made of 50% of white vinegar, 50% of seawater and stir in the sugar
sea water
white wine vinegar
1 tbsp of brown sugar
2
Cut the onions into rings – not too thinly – and marinate in the mixture for 3 hours
1 red onion
3
Clean the anchovies, cut them into strips then rinse under running water. Align on a plate and cover with a mixture of vinegar and seawater (half and half). Leave to marinate for 30 minutes
For the cuttlefish ink, place the bags of cuttlefish on a tray (covered with greaseproof paper) and dry in a convection oven at 60°C for 30 minutes. Pulverise before serving
For the bottarga mayonnaise, cut the bottarga into cubes and mix with the boiling water. Blend with a hand blender for 1 minute, then add the oil a little at a time until you obtain a smooth mayonnaise-like consistency. Pour into a piping bag and set aside
40g of tuna bottarga
35g of mineral water, boiling
75g of extra virgin olive oil
6
To serve, drain the anchovies and divide between plates. Cover with cling film and press to create an even layer of anchovies
7
Cut the tomatoes in half and remove the inside part with a spoon, placing it next to the anchovies. Add some onion rings and a pinch of chopped parsley
As a die hard Sicilian through and through, Pino Cuttaia’s cooking is a celebration of everything good about the island’s food. His personal interpretation of the region’s famous dishes has made his restaurant La Madia a bastion of Sicilian cuisine.
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'Anchovy painting' – anchovy with bottarga mayonnaise
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'Anchovy painting' – anchovy with bottarga mayonnaise
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