The ingredients for Mosaic of Cuttlefish in Ink

2017-10-09 It looks like a mosaic, but it is actually an unusual seafood appetiser. Here are the ingredients that go into the Mosaic of Cuttlefish in Ink.
The recipe comes from Gusto Italiano. Cucina contemporanea dei maestri Alma (Edizioni Plan, Milano, 2012), edited by Luciano Tona, Arturo Delle Donne and Andrea Sinigaglia, a collection of spectacular dishes by the chefs who teach atALMA - International School of Italian Cooking in Colorno (Parma).
This simple recipe boasting great conceptual elegance and visual impact was developed by Paolo Lopriore, perhaps the best-known student of Gualtiero Marchesi, a cook with plenty of talent and ingenuity, with innovative ideas implemented with constancy. Since August 2016 he has been chef at “Ristorante Il Portico” in Appiano Gentile, in the province of Como, where he applies his manifesto of conviviality, informality, sharing and rejection of all imposed combinations and portions; guests are given the utmost freedom to interact with their dishes as they please.
Here are the ingredients for 4 portions of Mosaic of Cuttlefish in Ink.
For the dish:

• 600 grams cuttlefish;
• 450 ml seawater (from shellfish);
• 50 ml extra virgin olive oil from Certosa;
• 10 grams cuttlefish ink;
• 7 sheets gelatine;
• salt.


For the garnish:

• peel of 1 lemon;
• 3 grams minced parsley;
• 800 cl extra virgin olive oil from Certosa;
• Trapani salt;
• pepper.

In the next post, we provide the instructions for making Paolo Lopriore’s “Mosaic”.
 
Mariagrazia Villa
 
Recipe: chef Paolo Lopriore (“Il Portico” in Appiano Gentile, Como).
Recipe source: Luciano Tona, Arturo Delle Donne, Andrea Sinigaglia (ed.), Gusto Italiano. Cucina contemporanea dei maestri Alma, Edizioni Plan, Milan, 2012.
Photo of the dish: Arturo Delle Donne.