18 small new potatoes,
scrubbed
1 small green chilli,
finely chopped
1 garlic clove, crushed
1 tbsp oregano,
coarsely chopped
Finely grated zest
of 1 lemon
12 small cuttlefish, cleaned,
hoods sliced open,
tentacles reserved
12 thin slices of sopressa
piccante (see note),
shredded
3 tsp extra-virgin olive oil
GREEN SAUCE
60 gm (½ cup) pitted
green olives
2 tbsp salted capers,
rinsed, drained
Grilled cuttlefish with new potatoes,
sopressa piccante and green sauce
SERVES 6 // PREP TIME 20 MINS // COOK 20 MINS
“I love the play on the grilled cuttlefish and the spicy sopressa here,” says Musarra.
“And the green sauce is a version of classic salsa verde, which balances the dish
together with the potatoes. You could use squid, prawns or fresh scallops also.”
8 cornichons
1 cup (loosely packed)
flat-leaf parsley
1 tbsp Dijon mustard
Juice of 1 large lemon
100 ml extra-virgin olive oil1 Steam or boil potatoes
until tender (12-14 minutes).
Cool briefly, then peel and
cut into 1cm-thick slices.
Keep warm.
2 For green sauce, process
olives, capers, cornichons and
parsley in a food processor until
coarsely chopped. Add mustard
and lemon juice, and continue
processing, slowly adding oil,
until sauce is smooth.
3 Combine chilli, garlic,
oregano and lemon zestin a bowl, then rub the mixture
over the cuttlefish.
4 Heat a char-grill pan over
high heat and a small frying
pan over medium-high heat.
Add sopressa and olive oil to
frying pan and stir until golden
(2-3 minutes). Keep warm in pan.
5 Meanwhile, grill cuttlefish
until it just changes colour
(1½ minutes each side).
6 Toss potato with sopressa
and spoon onto plates. Thickly
slice cuttlefish and place on
top, then spoon over green
sauce to serve.
Note Sopressa piccante
is available from select
delicatessens.
Wine suggestion 2012 La
Castellada Pinot Grigio, Friuli. ➤PREVIOUS PAGES Left (from far left): waiters Luke
Drum and Josephine Waldegrave, head sommelier
James Tait, front-of-house manager Selena Plessis,
general manager and culinary director Anthony
Musarra, and assistant manager Kieran Clarkin.
Opposite: King and Godfree’s deli and grocery store.