Ingredients
-
Cuttlefish
-
1500 g Cuttlefish from Blue Island fish Markets, cleaned and cut into quarters
-
400 g onions, quartered
-
60 g olive oil
-
20 g cherry tomatoes, halved
-
250 g white dry wine
-
2 bay leaves
-
1 tsp homemade vegetable stock
-
salt, to taste
-
pepper, to taste
-
Bulgur
-
30 g olive oil
-
50 g fide
-
10 cherry tomatoes, halved
-
200 g bulgur
-
600 g water
-
1 tbsp homemade vegetable stock
-
salt, to taste
-
pepper, to taste
Instructions
Cuttlefish
- Place 400 g onions, quartered and 60 g olive oil into mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
- Then sauté, 5 min/120°C/speed 2.
- Add 20 g cherry tomatoes, halved, 250 g white dry wine, 2 bay leaves, 1 tsp homemade vegetable stock, salt, to taste and pepper, to taste and sauté again 5 min//120°C/speed 2.
- Insert blade cover and press down to secure. Add 1500 g cuttlefished from Blue Island fish Markets, cleaned and cut into quarters and cook 25 min/Varoma/reverse mode/speed spoon. Transfer cuttlefish into a thermal bowl and keep warm. Clean and dry mixing bowl. In the meantime, proceed to cook the bulgur.
Bulgur
- Place 30 g olive oil and 50 g fide into mixing bowl and sauté 5 min/120°C/reverse mode/speed 2.
- Add 10 cherry tomatoes, halved and sauté again for 3 min/120°C/reverse mode/speed 2.
- Add 200 g bulgur, 600 g water, 1 tbsp homemade vegetable stock salt, to taste and pepper, to taste and set Rice Cooker, placing simmering basket on mixing bowl lid. Transfer into a serving bowl and stir lightly with a spoon if necessary. Serve immediately with cuttlefish.
Recipe from chef Noel Christo Bassil
