Cuttlefish Saltimbocca
with crispy cured ham and sage
Difficulty
Medium
Preparation
20 min
Cooking
90 min
Serves
4 people
Category
Mains
Season
Spring
Cuisine
Contemporary
Propaganda's cuttlefish saltimbocca is a seafood reimagining of a great Roman classic: medium cuttlefish, slow-cooked sous-vide at 62°C to an absolute tenderness, then seared in a pan with sage over high heat for a golden, fragrant crust. On top, a slice of cured ham fully dehydrated in the oven — crispy and salty — that crumbles at the first bite and mingles with the cuttlefish cooking juices. A dish of precise contrasts: the tenderness of the mollusc, the crunch of the ham, the enveloping aroma of sage.
Ingredients
For the cuttlefish
Medium cuttlefish, cleaned8 (2 p.p.)
Extra virgin olive oilto taste
Saltto taste
For the vacuum cook
Extra virgin olive oilto taste
For the crispy cured ham
Cured ham / prosciutto crudo, thin slices8 slices
For finishing in the pan
Fresh sage leavesgenerous amount
Extra virgin olive oilto taste
Method
01
Cleaning the cuttlefish
Clean the cuttlefish thoroughly: remove the internal bone, the ink sac, the skin and all internal organs. Rinse under cold running water until completely clean. Pat dry with kitchen paper.
02
Vacuum cooking in steam oven
Place the cuttlefish in a vacuum bag with a drizzle of extra virgin olive oil. Seal and cook in a steam oven at 62°C for 1 hour to 1 hour and 30 minutes, depending on the size of the cuttlefish. This slow, low-temperature cook keeps the cuttlefish tender, juicy and perfectly cooked throughout. For home cooks, an excellent alternative is to steam them in a steamer basket over boiling water for approximately 20-25 minutes.
03
Crispy cured ham
While the cuttlefish cooks, lay the slices of cured ham in a single layer on a baking tray lined with parchment paper. Bake in a fan oven at 180°C for approximately 15-20 minutes, until completely dehydrated and crispy. Allow to cool and set aside.
04
Searing in the pan with sage
Once the cuttlefish has finished cooking, open the vacuum bag carefully. Pat them dry with kitchen paper, then dust lightly with flour, shaking off any excess. Heat a pan with extra virgin olive oil and fresh sage leaves. Add the cuttlefish and sear over high heat for 2-3 minutes per side, until a golden crust forms on the outside. The sage-infused oil will coat the cuttlefish with its unmistakable aroma. Reserve the cooking juices from the pan.
05
Plating
Arrange the seared cuttlefish at the centre of the plate. Lay a slice of crispy cured ham on top of each cuttlefish. Spoon over a little of the sage cooking juices from the pan. Garnish with a fresh sage leaf.
👨🍳 Chef's tip
