1 - Cut in half 1 tomato and some cherry tomatoes.
Add olive oil, sea salt and take them to the
secondary grate, with the skin down, for about 30
minutes.
2 - Once the tomato skin is burnt, take them off the
grill.
3 - Peel and dice tomatoes, and take them to a
passatutto or a crushing machine. Add garlic,
chiffonade basil, sea salt and olive oil.
4 - For the shallot confit: peel and cut in half the
shallots.
5 - Preheat the griddle on low heat and add olive oil.
Take shallots to the griddle for about 25 minutes
each side until brown.
6 - Once you get a nice brown, add muscovado
sugar, white wine and balsamic vinegar. Cook for
about 10 more minutes.
7 - For the cuttlefish: preheat the griddle again and
spread some butter on it.
8 - Take the cuttlefish to the griddle, add sea salt
and cook for about 10 minutes. Turn the cuttlefish
over. Pay attention: don’t overcook the cuttlefish.
Overcooking will tighten the flesh.
9 - For the plating: spread tomato sauce over the
plate, add 3 or 4 cuttlefish, 2 brown shallots confit,
basil flower, and finish with black pepper. Add some
more tomato sauce on top.