A delicious discovery, fasting, yet festive. They say that the fasting period ‘needs’ sacrifices.
From our nutritional agenda we must remove the meat, dairy and fish. Who said, however, that we cannot enjoy delicious culinary creations ‘overflowing’ with health ….
The discovery of delicious culinary creations, with original combinations maybe the opportunity to discover our roots. To preserve traditional authentic flavors and finally to highlight our significant culinary culture.
Our first stop, Crete, a point of reference in the global culinary scene with hidden secrets for long life, rich sunny nature, strong water elements, “open” people, imaginative cuisine with flavor, color and imagination.
By Sotiris Sotiropoulos Chef and co-owner of the restaurant ”Glossitses” in Chania harbor.
Ingredients for 4 people
1250 gr. small fresh cuttlefish
50 gr. cuttlefish ink
400 gr. arborio rice
Two onions finely chopped
4-5 cherry tomatoes cut in half
A bunch of anise finely chopped
A bunch of parsley finely chopped
100 ml extra virgin olive oil
A glass of Assyrtiko wine
Juice from a fresh juicy lemon
Freshly ground black pepper
Clean very carefully our cuttlefish, not to break the thin film enclosing the precious, for this recipe, ink.
In a shallow pan, sauté an onion and half the olive oil and once dissolved, add the cuttlefish and ink.
“Steam” for about half an hour, sprinkle with a little salt and freshly grounded black pepper, tasting everything in the meantime.
Withdraw the pot from the stove, keeping the contents warm and then add the tomatoes.
Then, prepare a classic risotto.
In a clean saucepan, heat the remaining olive oil with an onion and add our rice and sauté it for three minutes.
“Deglaze” with wine, salt it lightly and slowly add hot water to our rice so it becomes almost al dente.
Then add our cuttlefish with their ink, spices and lemon juice and boil for one minute.
Our risotto is ready when every grain of rice is surrounded with juice.
We taste the salt and serve.
The ink of the cuttlefish is very nutritious and gives our risotto an earthy feel.
Delicatessen stores are selling it separately at an expensive price, making our dish extremely “festive”, combined with the thin, slightly sour and tender flesh of the cuttlefish.