"I love the play on the grilled cuttlefish and the spicy sopressa here," says Anthony Musarra of Melbourne wine bar Agostino. "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."
- 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
- 60 gm (½ cup) pitted green olives
- 2 tbsp salted capers, rinsed, drained
- 8 cornichons
- 1 cup (loosely packed) flat-leaf parsley
- 1 tbsp Dijon mustard
- Juice of 1 large lemon
- 100 ml extra-virgin olive oil
- 1Steam or boil potatoes until tender (12-14 minutes). Cool briefly, then peel and cut into 1cm-thick slices. Keep warm.
- 2For 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.
- 3Combine chilli, garlic, oregano and lemon zest in a bowl, then rub the mixture over the cuttlefish.
- 4Heat 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.
- 5Meanwhile, grill cuttlefish until it just changes colour (1½ minutes each side).
- 6Toss 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. Wine suggestion by James Tait.