Pierre Koffmann

Cuttlefish Bolognaise

Exquisite. How does Pierre Koffmann do it? Turn the most humble of ingredients into the most amazing of creations. This Calamars Façon Bolognaise is a clever twist on spaghetti bolognaise but with no meat and no pasta. Just cuttlefish and a few other simple ingredients swiftly and expertly combined to create a taste like no other.

The chunky flesh is cleaned, vacuum packed and frozen ready to be sliced very finely for its role as the pasta and the tentacles and wings finely chopped, gently fried in butter, drained and added to shallot, garlic, bouquet garni, parsley, tomato puree, brandy and white wine.

I was lucky enough to sample it while celebrating with a girl friend and it served to make our special occasion even more special. Wow and yum were the only words we could find.

I’ve been wondering how to recreate this dish at home to get similar praise. Extracting the ink sack is certainly not for the faint hearted. Apparently the Norwegian for cuttlefish is blekksprut or black squirt, which gives us some idea of what to expect.

Of course, at Koffmann’s the ink from the cuttlefish is expertly extracted and turned into a delicious companion for the hand-dived scallops. Nothing is wasted.

If you’re up for the cuttlefish challenge watch the video or follow the recipe. I’m going back to Koffmann’s where I know I can get a taste of heaven for a very reasonable price and no mess.

http://www.bbc.co.uk/food/recipes/cuttlefish_bolognaise_88647