Tag: Jelly

Recipe Endive and cuttlefish salad with orange jelly and black sauce – Italian Cuisine


  • 800 g 4 cuttlefish
  • 40 g sugar
  • 1 organic orange
  • 1 head of escarole
  • cardamom
  • milk
  • dry white wine
  • extra virgin olive oil
  • salt

For the recipe of the escarole and cuttlefish salad with orange jelly and black sauce, remove the orange caps (if they are beautiful, you can also keep them).
Cut the sliced ​​fruit, without peeling it, and collect everything in a saucepan with the sugar, 1 cardamom pod and 120 g of water.
Cook over medium heat for about 30 minutes, then add another 150 g of water and, after 15 minutes, another 50 g of water: by combining it a little at a time, evaporation is better controlled and prevents the cooking mixture from drying out too much. Cook for another 15 minutes.
Switch off and blend with the immersion blender, adding a pinch of salt: blend before it cools, to prevent the pectin present in the orange from starting to congeal, making it more difficult to bind it to the aqueous part in a homogeneous gelatin.
Leave then cool the gelatine obtained.
Wash the escarole and clean it by removing only the oxidized part of the stem, where it has been cut. Separate the heart from the outermost part, without "undoing" the clump.
Cook the outer part in boiling water, with a pinch of salt and 1/2 glass of milk: the milk will keep it a nice light color and will remove some of the bitterness. Boil it for 18-20 minutes, then drain it.
Clean cuttlefish: remove the central bone, remove the eyes and carefully recover the pockets of black.
Cut the bodies in three parts.
Crush the bags in a small bowl to obtain the black: dilute it with a spoonful of oil.
Roasted the cuttlefish (the bodies, the "wings" and the heads) in a very hot pan with a drizzle of oil and a pinch of salt, for 3 minutes.
Remove them from the pan, remove the remaining oil and deglaze the pan by pouring a splash of white wine: as it warms up, it will melt the caramelization of the fish. Add the black and dilute it, cooking everything for 2 minutes. You will get a sauce.
Cut the escarole cooked in 4 parts and place them on the plates. Arrange the roasted cuttlefish on top, then the raw escarole leaves. Complete the dish with the orange jelly and the black sauce.
To recover: all possible waste ingredients have been used: the orange peel is in the gelatin; the outer leaves and the more fibrous ribs of the escarole, boiled, complete the salad. The cuttlefish ink, mixed with oil and cooking juices, is used to prepare the accompanying sauce.

Recipe: Giovanni Rota, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Recipe Carpaccio of grapes, jelly, gorgonzola and culatello – Italian Cuisine


  • 250 g sweet Gorgonzola Dop
  • 250 g Culatello di Zibello Dop
  • 150 g black currant juice (cassis)
  • 4 g edible gelatin in sheets
  • 1 bunch of black grapes
  • 1 bunch of white grapes
  • 1 loaf of homemade bread
  • extra virgin olive oil
  • mallow flowers

For the recipe carpaccio of grapes, jelly, gorgonzola and culatello, soak the jelly in cold water.
Cut the grapes into very thin slices and remove all the pips.
Distribute them, alternating them, so as to "line" the dishes.
Reheat until the blackcurrant juice boils, then turn off and dilute the squeezed jelly.
Leave her cool, transfer it to a "baby bottle" (flexible container with spout) and distribute it still liquid in all the spaces between one slice of grapes and another, creating a continuous base in the dishes.
Put the dishes in the fridge for 15 minutes, so that the gelatin solidifies.
Slice the loaf obtaining a dozen very thin slices. Grease them with a drizzle of oil and bake them at 200 ° C for 5 minutes, until they are colored, dry and curled.
Complete the plate with slices of bread, gorgonzola flakes, slices of culatello and mallow flowers.

Recipe: Davide Brovelli, Texts: Laura Forti; Photo: Riccardo Lettieri, Styling: Beatrice Prada

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