Antonio Salvatore’s Bianco Su Nero

For the Cuttlefish Black Ink Caviar

Ingredients

• 50g vegetable stock
• 30g black ink from a cuttlefish
• 8g agar-agar
• 150ml olive oil

Method

1. Put the olive oil in a bowl and place it in the freezer to cool down.
2. Mix together the vegetable stock, black ink and agar-agar in a pot.
3. Bring to 85°C on the stove then remove from heat. Pass it through a fine-mesh strainer to eliminate any residues.
4. Try to keep the mixture at 85°C and then use a pipette to drop small amounts of it into the cold oil from the freezer. The contrast between cold oil and hot liquid will create caviar.
5. Pass the oil through a strainer to recover the small balls.

For the Grilled Potato Foam

Ingredients

• potatoes
• cream
• milk
• laurel
• rosemary
• vegetable stock

Method

1. Slice the potatoes in half and cook them in a pot of water. They are cooked once a knife slides easily through them.
2. Remove from the heat, drain and allow to dry.
3. When they are dry, grill the potatoes on a barbecue.
4. Once slightly charred, place them in a casserole with milk, cream, laurel and rosemary. Bring to the boil and then remove from the heat. Keep in the fridge for 24 hours.
5. After 24 hours, place the potatoes in the casserole back on the fire and finish cooking the potatoes.
6. When they are completely soft, the potatoes are ready. Separate the potatoes from the milk mixture and mix with the thermomix, adding a little of the cooking milk if necessary. The mashed potatoes must be very soft.
7. Pass the potatoes through a fine-mesh strainer in order to separate the potato skin from the rest.
8. Add salt if necessary and place inside a siphon with 50g of diluted stock.
9. Close the siphon and add nitrogen fills. Once ready to plate, heat the siphon before using.

For the Chive Oil

Ingredients

• bunch of chives
• olive oil

Method

1. Boil the chives in salted water for one minute and then place immediately in water and ice.
2. Mix the chives in a blender with some olive oil until smooth and then filter through a cheesecloth to recover the chive oil.

For the Baby Squid

Ingredients

• 120g baby squid (per person)

Method

1. Clean the baby squid by separating the bodies from the heads and make sure to remove the eyes and bones inside the squid.
2. Quickly roast the squid on the grill.

To Plate

Ingredients (for 1 plate)

• 120g baby squids
• 80g smoked mashed potato foam
• 30g cuttlefish black ink caviar
• 10g chive oil

Method

1. Place the potato foam from the siphon on a plate and place the seared squids on top.
2. Complete with the black ink caviar and contour the foam with the chive oil.
3. Finish the dish with chives sliced lengthways and placed in water and ice, this process curls the chives.

Recipe courtesy of Antonio Salvatore of Rampoldi and Michelin-starred Table d’Antonio Salvatore au Rampoldi in Monte Carlo.