Seppioline E Piselli Recipe

Blanch the basil: bring a small pot of water to a boil, immerse basil leaves for 5–8 seconds, then immediately transfer to an ice bath to preserve color. Pat leaves dry.

In a blender or small food processor combine blanched basil, olive oil, and salt. Blend until smooth and bright green, about 30–45 seconds.

Strain the oil through a fine-mesh sieve or cheesecloth into a bowl, pressing to extract as much green oil as possible. Reserve and keep at room temperature until service (can refrigerate up to 24 hours; bring back to room temperature before using).

Preheat oven to 200°C (400°F). Arrange bread slices on a baking sheet and brush both sides lightly with the 2 tsp olive oil.

Toast in the oven for 6–8 minutes, turning halfway, until golden and crisp. If using, rub one side of each warm toast with the optional garlic clove for a subtle garlic note. Keep warm or store in an airtight container for up to a few hours.

Bring a small pot of salted water to a boil and add peas. Cook fresh peas 2–3 minutes, frozen peas 1–2 minutes, until bright green and tender. Drain and immediately refresh in an ice bath to set color. Drain again.

Place the drained peas in a blender or food processor with butter, vegetable stock, lemon juice, salt, and white pepper. Purée until completely smooth, 45–60 seconds. If too thick, add up to another 1–2 tbs (15–30 ml) stock to reach a silky consistency.

Pass the purée through a fine sieve for extra silkiness, using the back of a spoon to push it through. Keep warm or gently reheat over low heat before plating.

Pat the baby cuttlefish dry with paper towels; ensure cavities are clean. Season lightly with 1/2 tsp of sea salt and 1/4 tsp of pepper.

Heat a wide sauté pan over medium-high heat. Add 2 tbs extra-virgin olive oil and the chopped shallot. Sauté 1–2 minutes until translucent but not browned. Add the smashed garlic clove and cook 30 seconds to perfume the oil, then remove and discard the garlic.

Increase heat to high and add the cuttlefish in a single layer. Sear for 1–1.5 minutes per side until they turn opaque and just firm. Avoid overcooking — total cooking time should be 3–4 minutes depending on size.

Deglaze the pan with the white wine, scraping any browned bits, and let it reduce by half, about 1 minute. Add fish stock (or water), lemon zest and simmer 1 minute to marry flavors.

Taste the cooking liquid and adjust seasoning. Remove cuttlefish to a plate and keep warm. If desired, reduce the pan liquid over high heat a little more to concentrate flavor and spoon a small amount over the cuttlefish when plating.

Warm the pea purée if needed. Spoon a smooth quenelle or smear of pea purée onto each plate (about 80–100 g per serving).

Arrange 200 g of seppioline per plate on top of or beside the pea purée (for 3 servings use 600 g total cuttlefish as listed). Spoon a little of the reduced cooking liquid around the cuttlefish for gloss and flavor.

Drizzle basil oil sparingly around the purée and over the cuttlefish (about 1 tsp per plate), and place 2–3 slices of pane croccante alongside.

Finish with microgreens or small basil leaves, a light grind of black pepper, and serve with lemon wedges for squeezing at the table.