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
5 gr large capers in salt
1/2 glass red wine
Olive oil
1/2 litre fish stock
200 gr durum wheat
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


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.

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.


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.