Carlo Cracco's Risorante Cracco in Milan holds two Michelin stars and was voted the 22nd best restaurant in the world in 2009.
SEA SNAIL, OLIVE OIL, CREME BRULEE
INGREDIENTS
- 1.3kg cuttlefish
- 450g extra virgin olive oil (ideally from Sicily-Calabria)
- 18g sugar
- 6g salt
- 2 Madagascar vanilla pods
- 50 pea shoots
- 10g Maldon salt
METHOD
Clean the cuttlefish, dry on kitchen paper for one hour.
Place the cuttlefish in a saucepan with the oil, salt, sugar and vanilla.
Cook for two hours with the help of a weight without it reaching 62°.
Sieve the oil with cuttlefish and let it cool down to 45°C. Once you have reached the right temperature, blitz in a Turbomix until you have a thick cream of oil. Refrigerate for about two hours.
INGREDIENTS
- 200g sea snails
- 1 carrot
- 1 celery
- 1 shallot
- 1 garlic clove
- 5 white peppercorns
- 1 bunch of parsley
- 4 litres water
- 8g sea salt
- 1/2 bay leaf
- 50g extra virgin olive oil
METHOD
Cook the sea snails with the carrot, celery, shallot and white pepper in salted water. Drain and leave the sea snails, unshelled, on the side.
Cook the sea snails in a pressurised oven at 120°C for about 30 minutes with the garlic and bay. Then grill them with little oil.
Place a ramkin with about 45g of the vanilla mix under the grill for about seven to eight minutes (or in a traditional oven for five minutes at 240°C) until it is brown. You will get a semi-burnt savoury cream.
Lay the sea snails on top with a pinch of Maldon salt.
OIL BUTTER
- 50g extra virgin olive oil
- 25g cocoa butter
- 16 pea shoots
METHOD
Melt the cocoa butter, adding the olive oil, then leave in a fridge for one hour in a square mould. Remove the oil from the mould and grate it on a plate, adding the pea shoots and some salt crystals. Serve the oil butter to accompany the oil brûlée