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Recipe of the Month: Seared cuttlefish, crunchy crumbs, sauteed cream and artichokes

Recipe of the Month: Seared cuttlefish, crunchy crumbs, sauteed cream and artichokes

In and around Portovenere, there is a great buzz around Palmaria Restaurant’s exciting foodie events. From wine and food pairings, to a special gourmet weekend with Eattiamo’s artisans of taste, to the newly launched Cooking Lessons – the restaurant is making the headlines at local and national level. Despite his busy schedule, Chef Francesco Parravicini has found the time to share his recipe of the month with Discover Portovenere Blog!

 

This is his revisited version of a traditional dish from the province of La Spezia.

 

Recipe: Seared cuttlefish, crunchy crumbs, sauteed cream and artichokes

Ingredients for 4 people

  • Cuttlefish 800 gr.
  • Artichokes n. 6
  • Golden onion 50 gr.
  • Carrot 50 gr.
  • Celery 50 gr.
  • Extra virgin olive oil 100 gr.
  • Panko bread 30 gr.
  • Parsley 30 gr.
  • White wine 100 gr.

Procedure

Clean the artichokes and cook them upside down in a saucepan with salt, pepper, olive oil and white wine. Aside, lightly brown the celery, the carrot and the finely chopped onion, then use a blender to mix everything with the extra virgin olive oil. Clean and sear the cuttlefish in a pan for a few minutes. Serve alternating cuttlefish and artichokes, the sauce, and panko bread crumbs seasoned with chopped parsley.

Buon appetito!

The team in the kitchen of Palmaria Restaurant
Chef Parravicini and his team. Their t-shirt says “If you hit one, you hit all of us”.

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