PT1H30M
Francesco Mazzei's striking seafood recipe is inspired by a local fishermen's privilege of eating the freshly caught cuttlefish raw, seasoned with bergamot, chilli and parsley to hide the pungent smell of the sea. This dish captures the essence of that tradition but in a much subtler way, using bergamot to add a delicate citrus note rather than drowning out the flavour of the pan-fried cuttlefish. If unsure, ask your fishmonger to help prepare the cuttlefish and ink sacs before cooking.
Seppie al nero e bergamotto (Cuttlefish and bergamot)