September 29, 2016
By Harold Dieterle
Print Recipe
Cook time: 15 mins
Cuttlefish
Ingredients:
- 8-ounce cuttlefish, cleaned
- 1 shallot, sliced thin
- 2 cloves garlic, sliced thin
- ¼ cup guanciale, diced and rendered
- 1 cup white wine
- 1 cup shellfish stock
- ½ cup butter
- 2 tablespoons XO sauce
- ¼ cup grape tomatoes, halved
- ¼ cup water chestnuts, diced
- 2 Tablespoons basil, chiffonade
- Salt and pepper, to taste
- 1 tablespoon blended oil
Directions:
In a large sauce pan on high heat, add the oil. Right before the oil begins to smoke add the cuttlefish. Season generously. Cook for 1 minute; add the shallots, garlic, guanciale and xo sauce. Cook for another minute. Deglaze with white wine and shellfish stock. Add the butter and reduce by half. Add the grape tomatoes, water chestnuts and basil.Plate by placing on top of the warm garlic bread.
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Garlic bread
Ingredients:
- 4 slices Italian bread
- 2 tablespoons butter, soft
- 1 clove garlic, minced
- Salt and pepper, to taste
Directions:
In a bowl, mix the soft butter and mixed garlic together. Season generously with salt and pepper. Smear each piece of bread with the garlic butter. Bake at 400 degrees for 5 minutes or until golden brown.
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