THE COLOURS OF MY VOLCANO

INGREDIENTS (to serve 4)

Cuttlefish ink:
1 bag sepia ink
20 gr tomato concentrate
20 gr chopped onion
1/2 clove garlic
100 gr raw tomato
crushed
5 gr large capers in salt
1/2 glass red wine
Olive oil
Wheat:
1/2 litre fish stock
200 gr durum wheat
ground
Garnishes:
4 broccoli flowers
4 tips green mustard
1 chilli pepper
4 sea urchins
100 gr fresh ewes' milk curd cheese
4 raw anchovies
2 raw mackerels
4 small volcanic stones
4 leaves wild fennel
4 cuttlefish heads
1/2 l fish stock
1/2 glass fresh milk
Salt and olive oil

PREPARATION

Cuttlefish ink
Fry the garlic and onion in olive oil. Add the tomato concentrate, crushed tomato and wine. Cook for 20 minutes over a very low heat. Add the ink and chopped capers. Wheat: Wash the wheat in cold water and cook for 15 minutes in the boiling fish stock.

Garnishes
Bring a pan of water, flavoured with garlic, to the boil. Cook the cuttlefish heads in it for 15 minutes. Using the same water, cook first the broccoli for 4 minutes, then the mustard for 2 minutes. Fillet the anchovies and mackerels. Wash the volcanic stones, blanch in clean water and dip in the boiling fish stock. Blend the curd cheese with olive oil and milk.

TO SERVE

Make a cone shape with the wheat and drop a hot stone in the middle of it. Pour over the black sauce and top with the curd cheese, sea urchin flesh and the cuttlefish. Garnish with the other ingredients.