Italian-Style Poke Bowl

Method

1. Blanch the agretti in boiling salted water for 10 seconds, then transfer to an ice bath to cool.
2. Trim the wild asparagus, removing the tough ends and reserving only the tender tips.
3. Cook the jasmine rice: measure equal volumes of rice and water (e.g., 1 cup rice to 1 cup water). Add a whole clove of garlic in its skin. Bring to a boil, then cover and simmer on low heat for about 10–12 minutes until the rice is tender and the water is absorbed.
4. In a pan, heat olive oil and add a whole garlic clove and mentuccia (pennyroyal). Add the artichokes, season with salt, and add a splash of white wine. Cover the pan with a piece of wet parchment paper (or a lid) and cook until the artichokes are tender.
5. Prepare the cuttlefish: remove the skin and slice the flesh into small squares or diamond shapes.
6. Once the artichokes are cooked, add a little more olive oil to the same pan and quickly sear the cuttlefish pieces for about 1 minute.
7. Add the asparagus tips to the pan with the artichokes and cuttlefish. Season with salt and pepper and cook for another 2 minutes until the asparagus is tender.
8. Prepare the orange: peel and cut into thin rounds or small wedges. Squeeze a little juice for dressing.
9. Season the orange pieces with chopped parsley, a pinch of salt, and finely chopped chili pepper (optional).
10. When the rice is ready, fluff it with a fork. Place a bed of rice in a serving bowl.
11. Dress the agretti with a drizzle of extra virgin olive oil and a pinch of salt, then arrange them on top of the rice.
12. Arrange the cooked asparagus, artichokes, and cuttlefish over the rice.
13. Top with the seasoned orange pieces and any remaining orange juice.
14. Finish with a final drizzle of extra virgin olive oil and serve immediately.