Cuttlefish Julienne with Apulian Chickpea Cream: The Signature Dish Your Menu Is Missing

🛒 Ingredients

• 500 g Julienned Cuttlefish
• 400 g (drained weight) Canned pre-cooked chickpeas
• 2 cloves Garlic
• 1 small (or 1/2 tsp flakes) Fresh chili pepper
• 80 ml Dry white wine
• 250 ml Hot vegetable broth
• 60 ml Extra virgin olive oil
• 1 bunch (about 20 g) Fresh parsley
• 1 sprig Fresh rosemary
• 4 g Fine salt
• 2 g Freshly ground black pepper

👨‍🍳 Step-by-Step Method

1. Step 1: Thaw the julienned cuttlefish in the refrigerator for at least 12 hours or under cold running water. Drain thoroughly and pat dry with paper towels — this is the key to achieving a perfect golden sear.
2. Step 2: Prepare the chickpea cream: in a saucepan, heat 30 ml of extra virgin olive oil with a lightly crushed garlic clove and the rosemary sprig. Let the aromatics infuse for a couple of minutes over low heat.
3. Step 3: Add the rinsed and drained pre-cooked chickpeas. Sauté for a few minutes, then pour in the hot vegetable broth. Simmer for 10–15 minutes until the chickpeas are very soft and have absorbed some liquid. Remove garlic and rosemary.
4. Step 4: Blend the chickpeas with an immersion blender until perfectly smooth and velvety. Add another tablespoon of broth if needed for the desired consistency. Season with salt and pepper. Keep warm.
5. Step 5: In a large pan, heat the remaining 30 ml of extra virgin olive oil with the second lightly crushed garlic clove and the chopped fresh chili pepper (or flakes). Sauté for 2 minutes.
6. Step 6: Add the well-drained and patted dry julienned cuttlefish. Increase the heat and sauté for a couple of minutes, stirring frequently, until the cuttlefish has released its water.
7. Step 7: Deglaze with dry white wine and let it evaporate completely. Continue cooking for 5–7 minutes until the cuttlefish is tender. Do not overcook — julienne-cut cuttlefish requires short cooking times to stay tender and juicy.
8. Step 8: Add the finely chopped fresh parsley to the cuttlefish, stir, and remove from heat. Season with salt and pepper to taste.
9. Step 9: Plate by pouring a generous ladle of warm chickpea cream onto the base of each plate. Arrange the julienned cuttlefish on top. Finish with a drizzle of raw extra virgin olive oil and a grind of fresh pepper. Serve immediately — and watch your guests close their eyes at the first bite.

💡 Pro Tips

• Drain and pat the cuttlefish completely dry before cooking. This ensures a superior golden sear and prevents excess moisture in the pan.
• For an even silkier chickpea cream, pass it through a fine-mesh sieve after blending. The result: fine-dining quality with minimal effort.
• Do not overcook the julienned cuttlefish. Already thinly sliced, it requires only brief cooking to maintain a tender, juicy texture. A few minutes separate perfection from rubber.