Snacked cuttlefish guanciale, cockles & remoulade-parsley condiment

Sardinian chef Matteo Giua from Espelette unveils an easy seafood recipe featuring cuttlefish and cockles.

This recipe by Matteo Giua, chef of the Brenti restaurant in Espelette, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time 15 min
Cooking 15 min
Rest 1 h

Ingredients for Matteo Giua 's snacked cuttlefish

For the candied orange

1 blood orange
50 g sugar

For the remoulade-parsley condiment

2 egg yolks
1 whole egg
20 cl peanut oil
1 tbsp. cider vinegar
1 bunch parsley
2 hard-boiled eggs
1 tsp. mustard
1 pinch salt

For the guanciale

60 g guanciale

For the cockles

80 g cockles
2 cl white wine
1 clove garlic
olive oil

For the cuttlefish

120 g cuttlefish
Flower of salt

For the dressing

A few mesclun leaves
1 tsp. olive oil
1 pinch fleur de sel

Steps for Matteo Giua 's snacked cuttlefish

Prepare the orange confit: peel and julienne the orange. In a saucepan, heat the sugar with 1 l of water. When the water comes to the boil, remove the pan from the heat and add the julienned orange. Chill for 1 h.
Make the parsley remoulade condiment: blanch the parsley, then plunge it into iced water to stop the cooking process. In a bowl, combine the two egg yolks, whole egg, peanut oil, cider vinegar, pinch of salt and mustard. Blend to a solid mayonnaise. Add the hard-boiled eggs (cold) to this mayonnaise, along with the parsley, and blend until you have a smooth remoulade. Set aside in a cool place.
Prepare the guanciale: remove the fat from the guanciale and set aside. Cut the guanciale into 2 cm pieces and brown in a saucepan until crisp. Set aside.
Prepare the cockles: heat a pan with the olive oil and garlic, then add the cockles and white wine. Cover the pan and wait for the cockles to open, then remove the shells. Set aside.
Cook the cuttlefish: snacke the cuttlefish in the guanciale fat (previously set aside). Season with salt.
Garnish: brown the guanciale and cockles in a sauté pan, then assemble the dish by arranging the remoulade-persil condiment first, followed by the crunchy guanciale and cockles, the snacked cuttlefish and, finally, the candied orange on top. Add olive oil and a pinch of fleur de sel. Garnish with a few mesclun leaves.

More info

Brenti, 65 Plazako Karrika, 64250 Espelette
13/20 in the Livre des 109
Read Gault&Millau's review of Brenti

These recipes might interest you

Intermediate

Scallops, beard broth with seaweed and iodized condiment

Based in Saint-Malo, it's only natural that chef Quentin Durand offers a Breton-influenced cuisine. Passionate about scallops, he shares a recipe he created on his arrival at Maison Vermer, which has been a resounding success.

More information

Chef Quentin DURAND

Restaurant Maison Vermer
35400 SAINT-MALO

Intermediate

Jean Sulpice's celery risotto

Read

Easy

Veal and oyster tartare

This land-sea recipe combining veal and oysters with an iodized mayonnaise is the brainchild of chef Alexandre Bressoles.

Read

Pressed pig cheek and duck foie gras

Chefs Thomas Poirier and Julien Bedu, two wine lovers, serve traditional regional cuisine in their Auxerre restaurant, such as this pressé of pig cheek and duck foie gras.

Read

Easy

Oysters with cucumber, Granny Smith apple and radish condiment

In his restaurant in Brest, chef Alan Lescop serves local cuisine, like this recipe for Prat Ar Coum oysters, which is easy to make because the product is not denatured.

Read