Pierre Koffmanns Cuttlefish Bolognese

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=hoaFuX49j9E

In this recipe, we’re taking inspiration from the legendary Pierre Koffmann with a seafood twist on classic Bolognese. This cuttlefish ‘Bolognese’ uses the tentacles to create a rich ragu, while the white meat is finely sliced to serve as “spaghetti,” resulting in a dish that’s both clever and delicious. From blanching techniques to perfectly balancing flavours with a hint of dashi, soy, and white wine, learn how to make this unique recipe that captures the essence of Italian and French influences with a hint of Japanese flair. • 0:00 - Intro • 0:15 - Preparing the Tentacles • 1:16 - Making the 'Ragu' • 3:40 - Making the 'Spaghetti' • 4:35 - Cooking the 'Spaghetti' • 5:05 - Plating • This is one of my all-time favourite dishes. When Pierre Koffmann came out of retirement and opened Koffmann's at The Berkeley Hotel, this dish was on the menu. I used to always promise myself before going that I would deviate from my usual order and try something new, but I always end up with the same order - cuttlefish ‘bolognese’ as a starter, and Mr Koffmann’s famous pig’s trotters as a main. • This is my variation of the dish, with a few small tweaks for my taste. For example, I didn’t use butter or brandy, and I used a bit of anchovy puree, dashi and light soy sauce for some extra umami. You can see a link to Mr Koffmann’s original recipe below. • If you don’t have a slicer, it’s much easier to make this dish with squid because it’s easier to slice the ‘noodles’. I only used cuttlefish here because they looked so good that morning at the fishmonger. It’s a fun dish to serve; no one will judge you based on the thinness of your ‘noodles’. • Ingredients • 1x cuttlefish - both white and dark meat • 1x shallot - minced • 3x garlic cloves - minced • Parsley - minced • Tomato puree • Salted anchovy puree • Dashi - either homemade or sachet, 250ml • Dry white wine • Olive oil • Light soy sauce • Salt • Black pepper • Directions • 1. Blanch the tentacles in salted boiling water until they have firmed up. • 2. Once they are cool enough to handle, chop them finely. • 3. Add olive oil to the saucepan at medium-high heat (induction 7.5). Add tentacles, season with salt and pepper, and sauté until brown. • 4. Add shallots and most of the parsley and cook until translucent. • 5. Add garlic and cook for another minute. • 6. Add tomato puree and salted anchovy puree. Mix well and cook for another minute. • 7. Add white wine and cook until the alcohol has evaporated. • 8. Add dashi and a dash of soy sauce. Cover and cook for about 20 minutes. • 9. Slice the white part of the cuttlefish with a slicer or a knife, as thinly as possible to make the ‘noodles’. • 10. Once the sauce is ready, blanch the ‘noodles’ in boiling water for about 30 seconds. Drain and mix with a bit of olive oil. • 11. Add the ‘noodles’ to a serving bowl and spoon the ragu on top. Garnish with some parsley on top. • • ______________ • Follow us on Instagram: / w2kitchn • #W2Kitchen #CuttlefishBolognese #pierrekoffmann

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