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Main · Season 11
Chargrilled Cuttlefish with Garlic Bone Marrow Puree and Tomato Sugo
Larissa Takchi
Contestant · 19 May 2019
4
Serves
6
Components
24
Ingredients
11
Season
Ingredients
Raisins
50graisins
100mlwhite vinegar
Garlic and Marrow Puree
2 bulbsgarlic, halved horizontally
extra virgin olive oil, to drizzle
300gbeef bone with marrow, halved lengthways
½ tspwhite vinegar
salt, to taste
Tomato Sugo
2 tspextra virgin olive oil
2garlic cloves, bruised
stems from one bunchbasil, roughly chopped
300gtomatoes, finely diced
1½ tbspCalabrian pate di peperoncini
1 tspsugar
reserved cooked bone marrow
salt, to taste
Bone Marrow and Basil Dressing
leaves from ½ bunchbasil
reserved bone marrow oil
salt, to taste
Crispy Basil Leaves
12large basil leaves
1½ cupsgrapeseed oil
Cuttlefish
1 x 700gcuttlefish with tentacles, cleaned, tentacles reserved
1 tbspgrape seed oil
salt
toasted pinenuts, to garnish
Method
Cook it from the source.
We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.
Open the full method on 10 Play ↗Tagged
Recipe by Larissa Takchi, Season 11. Originally published by Network 10 on 19 May 2019.
Original on 10 Play ↗