Black Lace Tuile
Cialda nera al nero di seppia
A crisp squid-ink lace tuile for seafood dishes, built from water, oil and a small amount of flour.
A crisp squid-ink lace tuile for seafood dishes, built from water, oil and a small amount of flour.
About 6-8 small tuiles, depending on pan size
Ingredients
Batch
Tuile batter
- Water100 ml
- Squid ink10 g
- Vegetable oil40 ml
- Plain flour12 g
Method
Blend all ingredients until completely smooth and rest for 10 minutes.
Heat a non-stick pan over medium heat.
Pour in about 20 ml batter and leave it undisturbed as the water evaporates and the lace structure forms.
Cook until the bubbling stops and the tuile is crisp.
Lift carefully, drain on absorbent paper and cool completely.
Store airtight in a very dry container.
Chef’s notes
- Humidity is the enemy. Make these as close to service as practical.
- The source suggested silica gel in storage; only use food-safe desiccant packs that cannot contact the food directly.
Allergens and diet
Gluten. Mollusc, squid ink.
Used in
Also in the Recipe Book
Last refined · September 2026