Difficult90 minutes
4 people
Method for cuttlefish soup with cubetti pancetta, simmered in light beer Put a pot of water on the stove, add the peeled and washed carrot, the washed celery stalk, the peeled onion, the vinegar, and the wine, and bring to a boil. Then cook the cuttlefish for about 40 minutes. Once cooked, remove the fish from the heat and leave it to rest in the cooking water for about 40 minutes. Drain the cuttlefish and cut it into strips ½ cm thick.
Clean the leek and slice it into very thin rounds, place it in a large pan with 3 generous tablespoons of oil and sauté over low heat for a few minutes. Meanwhile, put a small pot of water on the stove, cut the cherry tomatoes with the tip of a knife and blanch them in boiling water for about 10 seconds. Drain immediately in cold water, remove the skin and place them in a bowl. Pour the cuttlefish into the pan with the leek and sauté together for a couple of minutes.
Then add the filtered cooking water from the cuttlefish and cook everything for about 15 minutes over low heat. Trim the asparagus, keeping only the tips. Heat a pan with two tablespoons of oil and sauté the tips for about 5 minutes over low heat. Then add the pancetta deglaze with the beer and cook for another 5 minutes.
Season with salt and pepper and remove from heat. Heat the cuttlefish further for a few minutes over high heat, adding the tomatoes. Pour a ladleful of cuttlefish into a bowl with 2-3 cherry tomatoes, add the asparagus with pancetta in the center pancetta finish the dish by garnishing with a sprig of thyme. Our cuttlefish soup with cubetti pancetta, flavored with light beer, is ready! Bon appetit :) Send us your recipes and tag us on Instagram!
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