Chef: Pino Cuttaia

Maccheroni alla chitarra with flavours of the sea

  • PT100M 100min
  • Difficulty


  • 250 g0SX0013
  • 1 300 g cuttlefish
  • 200 g fresh cockles
  • 100 g sea urchin flesh
  • 200 g green courgettes
  • 200 g almonds
  • 200 g still mineral water
  • 100 g Ustica lentils
  • 100 g seaweed or sea asparagus
  • 100 ml Extra Virgin Olive Oil
Maccheroni alla Chitarra n° 13


Clean the cuttlefish and keep the fleshiest part, that is the back. Lightly blanch it in boiling water for 2 minutes, cool it with water and ice, then cut it into thin strips. Open the cockles by steaming them, so they retain most of the sea water. Cook the lentils in a little water, dry them in the oven at 60° C, then fry them in olive oil; they will become like the pebbles on a beach, to be used as such or to be crushed like sand. Briefly dip the almonds in boiling water, remove the skins, blend them with a little water, strain the milk through a cheesecloth and slightly concentrate it on a low heat. Slice the courgettes with a potato peeler to obtain thin long slices; briefly sauté them with a bit of extra virgin olive oil. Soak the fish leaf gelatine, melt it with the cockle water, pour the mixture into a siphon to create the sea water foam. Cook the Maccheroni alla chitarra and cool them with a little extra virgin olive oil.   PRESENTATION Pour the almond milk in a sheer layer on the dishes, then proceed by layers, by placing first the pasta, then the courgettes, the shelled cockles, the cuttlefish tagliatelle, the sea water foam and finally the sea urchin flesh. Garnish with the lentils as pebbles or crush them as sand.