PT1H30M
This glorious tartare recipe from Teresa Buongiorno blends land and sea beautifully, with cuttlefish and king oyster mushrooms (cardoncelli in Italian) proving delightful bedfellows in this inventive dish. Friselline is a twice-baked bread widely found in Apulia – if you’re having trouble sourcing it, use some toasted homemade bread instead.
Cuttlefish and cardoncelli tartare with friselline and cuttlefish ink sauce