Sepiatelle Mediterranea
In collaboration with chef Matija Bogdan, we present Sepiatelle Mediterranea — a summer-inspired dish that celebrates the richness of the Mediterranean through the union of sea, tomatoes, and refined simplicity.
The foundation of this recipe is a rich cherry tomato sauce, sautéed with onions, caramelised with sugar, and enhanced with butter, fresh basil, and aged balsamic vinegar. The result is a velvety sauce with a sweet and tangy balance and deep flavour, blended and strained into a silky base for the pasta.
The spotlight is on Sepiatelle — Marodi tagliatelle enriched with cuttlefish ink, which not only absorbs the sauce but carries it elegantly through every bite. Their dark colour and subtle marine notes perfectly complement what comes next.
The dish is finished with a luscious anchovy espuma, made by infusing high-quality anchovies in cream and serving it from a siphon. This airy foam adds a surprising creamy layer and an extra touch of sea-salt character, while whole anchovies on top provide boldness and contrast.
As chef Bogdan says: “This dish was born from the season – from summer, the sea, and tomatoes. Sepiatelle carry the sea within, and the sauce and anchovies give it a voice.”
Sepiatelle Mediterranea is the essence of summer — salty, juicy, and seductively Mediterranean.
Serving:
4
Preparation time:
25 min
Calories per person:
Ingredients
Anchovy Espuma:
High-quality salted anchovies: 80 g
Heavy cream (unsweetened): 400 ml
Pasta Sauce:
Sepiatelle: 350 g
Onion (sliced into strips): 120 g
Cherry tomatoes: 500 g
Sugar: 22 g
Butter: 60 g
Aged balsamic vinegar: 15 g
Fresh basil: 15 g
Salt: to taste
Preparation instructions:
Anchovy espuma:
• Bring the cream and anchovies to a boil, then quickly remove from the heat
• Cover and let sit at room temperature for half an hour – then transfer to the fridge for a few hours to allow the anchovies to infuse the cream
• Strain, heat to 40 °C, and transfer to a siphon – charge with one to two cartridges
Pasta sauce:
• Sauté the onion in vegetable oil, add the sugar and half of the butter – cook for 2 more minutes until nicely caramelized
• Add the hand-crushed cherry tomatoes, balsamic vinegar, salt, and basil
• Cook covered over medium heat, stirring occasionally
• After about ten minutes, transfer everything to a blender, add the remaining butter, and blend until completely smooth – strain
• Check seasoning and mix with Sepiatelle Marodi pasta cooked in salted boiling water for 6 minutes
• Serve with a few high-quality salted anchovies and anchovy espuma
Nutritional value:
Carbohydrates: 70.9 g
Proteins: 26.9 g
Fats: 21.0 g
Origin of the recipe:
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