Restaurant San Rocco, Brtonigla, Croatia
Ingredients:
- 300 g cuttlefish
- 300 g potatoes
- 20 g butter and olive oil
- 40 g black truffle
- 1,2 dl white vine
- 80 g onion
- 8 g cuttlefish ink
Preparation:
Stew onion on olive oil, add cuttlefish and stir until cuttlefish softens (10 minutes). From time to time add wine and cook 30 minutes over light heat. At the end add cuttlefish ink and reduce to desired density. At the same time, cook potatoes and prepare mousse or veluté. Serve in a cup accenting different colours of layers and ingredients. Bottom layer is cuttlefish al nero, and top layer is potato mousse with black truffle leaflets.