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.
Once the tomato skin is burnt, take them off the grill.
Peel and dice tomatoes, and take them to a passatutto or a crushing machine. Add garlic,
chiffonade basil, sea salt and olive oil.
For the shallot confit: peel and cut in half the shallots.
Preheat the griddle on low heat and add olive oil. Take shallots to the griddle for about 25 minutes each side until brown.
Once you get a nice brown, add muscovado sugar, white wine and balsamic vinegar. Cook for
about 10 more minutes.
For the cuttlefish: preheat the griddle again and spread some butter on it.
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.
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.
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