Posts in That Recipe on my Mind
May | Childhood

That Recipe on my Mind | The Cycle of Life Calendar 19


Growing and learning

Iberico Ham , seasonal vegetables, fruits and herbs.

For 3-4 persons 
1 bunch of small white and green asparagus, washed and ends trimmed 
3-4 thin slices of iberic ham.
1 bunch of blueberries
1 bunch wild garlic 
1 small/baby carrot
1 bunch of wild eatable herbs 
Some strawberries
Some small pieces of cauliflower.
4 tablespoons extra virgin olive oil.
Juice of half a lemon.
1 teaspoon honey
sea salt and freshly ground black pepper to taste.

Pour olive oil into large bowl. Whisk in oil, lemon and honey. Season dressing to taste with salt and pepper. Add the wild berries, eatable herbs and the pieces of cauliflower. Mix well with dressing and reserve. 

Wash wild garlic leaves thoroughly.
Add wild garlic leaves and a table spoon of olive oil (The pesto should not be to thin), and pound and grind against the walls of a mortar. Continue until all basil leaves have been crushed to fine bits. It should have the consistency of a thick paste.

Take a spoon of the wild garlic pesto and put it on the plate. Arrange some asparagus around the slice of iberico ham. Add the wild herb salad with the blueberries and cauliflower. Serve.

April | Infancy

That Recipe on my Mind | The Cycle of Life Calendar 19


First steps into the world.

Watercress soup. Wild herbs and flowers salad with quail egg, baby carrot and radish cheese ball.

Servings: 4

Watercress soup


1 large onion, chopped

1 large bunch watercress, washed and roughly chopped

1/3 cup all-purpose flour

1/3 cup olive oil

3 cups chicken or vegetable stock

2 1/2 cups milk

How to prepare:

In a large pan heat the olive oil. Add onions and cook until translucent. Add watercress. When watercress is wilted add flour and mix well.

Add chicken (or vegetable) stock. Add milk and simmer for about 10 minutes, stirring constantly.

Turn off the heat and let it cool a little. Purée the soup with a blender.


Wild herbs and flowers salad with quail egg, baby carrot and radish cheese ball.


1 handfull of wild herbs and flowers (dandelion, nettles, violets, wild garlic leaves, cowslip…)

2 tbsp. apple vinegar

2 tbsp. olive oil

4 baby carrots

1 tbsp butter

1 tbsp. honey

4 quail eggs

2 radish

2 tbsp cream cheese

1 tbsp salt

1 tbsp sugar

How to prepare:


Wash herbs and flowers, wrap in a dishtowel.

In the salad bowl, mix the vinegar, add salt and honey and mix until both have dissolved.

Add the wild herbs to the vinegar mix in the bowl and mix well with the olive oil.


Fill a small saucepan with water and bring it to the boil.

Carefully lower the eggs into the boiling water and cover the pan.

Simmer for a minute.

Remove from heat and leave to stand for a minute.

Drain in cold water until they are cool enough to carefully shell.


Place already trimmed baby carrots in a pan with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes or until tender.

Cheese balls:

Combine cream cheese and fine chopped radish in a bowl and form balls with a spoon.

March | Birth

That Recipe on my Mind | The Cycle of Life Calendar 19

03_march_ eatnologist_cycle_of_life_spread_F.jpg

An other kind of Oyakodon

Chicken-Almond milk soup. Egg almond souffle on rice crackers, simmered chicken, brown rice and chives.

Chicken stock-almond milk soup


1 cups raw almonds, soaked overnight

4 cups of water

1 cup of chicken stock

pinch of salt

How to prepare:

After the almonds have soaked overnight, drain and rinse them.

Place the almonds in a blender along with four cups of water.

Blend on high for 2 minutes.

Strain the almond milk through a nut-milk bag and drop the mixture into a bowl or large measuring cup. Pour the almond milk into an air-tight storage container and place in the fridge overnight. Before serving add the almond milk to the chicken stock and heat but not boil. Add salt to taste.

Sake jelly


1 tbsp sake

1 tbsp of unflavoured and disolved gelatine

How to prepare:

Pour 1 tbsp of the hot disolved gelatin in the small bowl with the sake nd stir.

Pour the mixture into tupperware or flat food container.

Leave the gelatin in the fridge until is completely set.

Ultra-thin rice cracker


1 cup cooked sushi rice (I also tried with basmati and worked well)

1 tsp salt

How to prepare:

Preheat your oven to 180 degrees celsius

Place the cooked sushi rice in a bowl. Add salt.

Line a baking tray with baking paper.

Wet your hands and a tablespoon, use the wet spoon to form a golf ball sized rice ball.

Place the ball on the baking tray.

Top with another layer of baking paper, then squish the ball evenly. You could use your hands or a rolling pin till you a have a very thin rice layer (about 2mm). With 1 cup of rice you can prepare several golf ball sized rice balls.

Bake at 180 degrees for approximately 20-25 minutes.

Allow the rice crackers to cool and break them in different pieces before serving.

Simmered chicken and boiled brown rice with chives


250g chicken (thighs or breasts)

1/2 onion

75ml dashi stock

1 tbsp soy sauce

1 tsp mirin

pinch of sugar

250g Japanese brown rice

clump of chives.

How to prepare:

In a pot, cook the rice so that it is ready for when you finish cooking the dish.

Cut up the chicken into very small bite-size pieces.

Add the dashi stock to the frying pan and heat before adding the mirin and soy sauce plus a pinch of sugar.

Bring to the boil and then simmer on medium heat.

Once the soup has been simmering for a few minutes, chop up a whole onion into thin slices and add them to the pan.

Add the chicken pieces and cook about 10 more minutes until chicken is done. Drain the mixture with a colander and set aside. Cut the chives in different lengths and set also aside.

Egg-almond souffle


2 tbsp butter

2 tbsp all-purpose flour

1/2 tsp salt

Pinch pepper

1/4 cup almond milk

1/2 cup milk

4 eggs yolks

2 egg whites

1/4 tsp cream of tartar

How to prepare:

Preheat oven to 190°.

In a medium saucepan over low heat, melt butter and add carefully flour, milk, salt and pepper, stirring constantly until the sauce boils.

Set aside.

Separate eggs. Beat egg yolks well and combine yolk mixture with remaining sauce.

Beat egg whites and cream of tartar in large bowl, until stiff but not dry.

Fold the sauce into the remaining egg whites.

Spray 4 ramekins with non-stick cooking spray (or spread them with butter). Pour sauce into ramekins and fill to top. Place ramekins on cookie sheet and bake at 180° C for 20 to 25 minutes or until the soufflé rises and edge pieces start to turn brown. Serve immediately (see plating instructions).



Place carefully the egg souffle in the center of a bowl (This is a tricky part: I call it “the birthing”, and you will have to play the role of the “midwife”. Turn the ramekin 180 degrees and allow the soufflé to fall holding it softly with your hand. If it sticks to the ramekin help you with a spoon or two, or -worst-case scenario- cut the rised part of the soufflé with a palette knife and place it in the middle of the bowl).

Add cautiously 3 or 4 tbsp of the boiled brown rice around the soufflé and add the simmered and drained chicken on top of the rice. Add now the rice crackers around the shuffle and garnish with the sake jelly and the chives.

Pour over the chicken stock-almond milk soup.

February | Pregnancy

That Recipe on my Mind | The Cycle of Life Calendar 19


Mother Oyster and her Pearl


Caramelized Backerbse* in oyster jelly, lemon jelly with herbs, frozen crumbles of cream, sour cream and yoghurt , horseradish


Backerbsen - common in Germany and Austria - are deep fried little dumplings that are used like croutons in soups. In Germany and Austria you can find it in almost every supermarket ready-to-use, but here is the recipe for self-made Backerbsen:


3 tbsp Flour

1 egg

1 tbsp milk

1 tsp Muskat


Vegetable oil, to deep fry

How to prepare:

Pour oil in a sauce pan and heat it.

Make a batter of the ingredients for the backerbsen and put into a Spätzlepresse (a colander, strainer or pastry tube will also work)

Squeeze out small drops about the size of a pea into the cooking deep oil/fat.

Fry to golden brown.

When done, dip out with a sieve, drain, set aside to cool and place them on a paper towel to cool off.

You can continue until all the batter is used. You can use those Bakerbsen as croutons for a soup even 2-3 weeks later.

Take one for caramelization.

Backerbsen caramelization

This step let the backerbse remain crunchy for a longer period inside the Oyster Jelly - otherwise the backerbse will absorve the liquid and has a soft consistency.


2-3 tsp Sugar

1 dash of Muskat

How to prepare:

Take a saucepan and add the sugar, add the muskat, heat over medium-high heat. Stir the pan to dissolve the sugar, but once the mixture comes to a boil, be careful not to overcook it. The caramelization of sugar should produce a very deep, rich, brown-colored syrup.

Dip the Backerbse (deep fried little dumpling), drain well and set aside on a plate to cool off till dry

Oyster jelly


1 tbsp fresh Rock Oyster juice

1 tbsp of unflavoured and disolved gelatine

How to prepare:

Drain the juice from the fresh Oyster into a small bowl. You should get 1 tablespoon of Oyster juice.

Follow the instructions for the gelatin.

Pour 1 tbsp of the hot disolved gelatin in the small bowl with the fresh Oyster juice and stir. Reserve the rest of the gelatin mixture for the Lemmon Jelly with herbs (recipe above)

Pour the mixture into a jelly mould (I used an egg cup)

Put a caramelized Backerbse (see recipe above) in it.

Leave the gelatin in the fridge until is completely set (it´s a small amount of jelly so it will take less than 30 minutes).

Lemmon jelly with herbs


1 tbsp fresh lemmon juice

1 tbsp of unflavoured and disolved gelatine

1 tsp of chopped dill or fennel leaves

How to prepare:

Pour 1 tbsp of the hot disolved gelatin in the small bowl with the lemon juice juice, add the herbs and stir.

Pour the mixture into a jelly mould.

Leave the gelatin in the fridge until is completely set.

Cut it into small cubes.

Different types of „snow“ (frozen cream/sour cream/yoghurt) and arrangement


1/2 cup cream

1/2 cup sour cream

1/2 cup yoghurt

1 tsp horseradish

How to prepare:

In 3 different small bowls or tupperwares put a 1-2cm thick cream /sour cream/yoghurt lawyers and freeze until solid.

After defreezing a bit make crumbles out of it with a spoon or knife. Freeze again keeping them apart from each other.

Arrange the frozen crumbles on a cold plate with the oyster jelly on top of the oystershell, the lemon jelly and a bit of horseradish.frozen


Learn more about the Cycle of Life Calendar Concept here or follow the creative process and weekly updates through the stories at my diary on instagram here.

Cruz de Maiz con Pecado

Red Radish, corn and Tomato Tapa Salad with red chili pepper, peppermint and fried shredded pork skin (chicharrones)

a. 3 cherry tomatoes sliced (different colours) and seeded.
b. 1/4 white onion diced
c. 3 red radish sliced
d. 1 red chili pepper  and seeded if you want a more mild taste
f. 1 tsp cup peppermint minced
g. 2 tablespoons freshly squeezed lime juice
h. some shredded fried pork skins.

How to prepare:
Place all ingredients into a large bowl.
Mix and season with salt, to taste.
Add the chicharrones right before serving.

Garnish with some edible flowers.

2 p.m. Caye Caulker

That Recipe on my Mind


Quick note / no recipe: Squid ceviche with spicy mango jelly, avocado mousse and tortilla crumble. A (modified) recipe from Belize.

Conch meat is dense and chewy like squid (and taste similar, so as conch meat is pretty rare or inexistent in Vienna I went for squid. Cutting the conch into very small cubes is the most important step to prepare a Conch Ceviche, a dish that is common in Belize (also in Bahamas). After covering the conch cubes (in that case squid) with lime juice, let it marinate for a couple of hours (if possible in the fridge), add onion, tomato some chili (or tabasco), salt and chopped cilantro if you like.

Many other variations are possible and just as delicious (for example adding small cubes of pineapple or avocado). For that occasion I added mango jelly with chili flakes, some avocado mousse and tortilla crumble.

Oh! she has Spines

That Recipe on my Mind | Inspired, Croatia


Raw Sea Urchins with Lemon Foam/Air Recipe


Makes 2 servings


a. 6 Sea urchins in shells
b. 1 cup Lemon juice
c. 1 cup Water
d. 3g Soy Lecithin

How to prepare:

Sea Urchins:
Sea urchins spines are venomous, so prompt and proper care is important.
Wear gloves while you trim off the spines to protect your hands from accidental stings.
1. Insert scissors in hole located on domed top of sea urchin.
2. Rotate around top of shell, cutting toward outer edge, exposing flesh.
3. Arrange sea urchins on plates

Lemon Foam / Air:  
1. Mix all 3 ingredients in a high container. 
2 Hold blender in the upper part of the liquid to bring the largest amount of air, so that a foam forms on the surface.
3. Collect the upper part with a large spoon. Arrange on sea urchins.

January | Conception

That Recipe on my Mind | The Cycle of Life Calendar 19


The Beginning of a New Year | The Beginning of a New Life


Pour-Over-Pear-Hazelnut and Celeriac Tapioca Pearl Soup with Egg Yolk

Ingredients for 2 persons

1 tablespoon butter

2 shallots, finely sliced

2 teaspoons finely chopped hazelnut

1 celeriac, peeled and roughly chopped

2 pears ripe, cored and roughly chopped

1/2 litre vegetable stock

1/2 cup pearl tapioca

2 egg yolks

How to prepare:

Pour the tapioca into boiling water (use 1 cup of boiling water for 1/2 cup tapioca), Stir in the tapioca pearls and cook, stirring occasionally. To check tapioca pearls for doneness, look for a tiny white dot in the center of the pearl. Drain and set aside.

Heat butter in a saucepan, add the shallots and hazelnut, and cook over a medium heat for about 5 minutes until softened but not coloured.

Add the celeriac, pears and stock, bring to the boil, then reduce to a simmer and simmer for 20-30 minutes or until the celeriac has softened enough to mash easily.

Liquidise the soup in a blender until silky smooth. Sieve to catch any bits.

Before serving add the pearl tapioca to the soup, season to taste and boil it again.

Plating: place the egg yolk in a soup plate and pour the hot soup. The egg yolk will get partially poached with the soup.


Learn more about the Cycle of Life Calendar Concept here or follow the creative process and weekly updates through the stories at my diary on instagram here.

Maldivian Island Hopping

That Recipe on my Mind | Maldives


Fihunu Mas (Maldivian grilled fish spice mix) on shredded coconut, herbs and algae.


3 fish fillets with skin on: tuna, red snapper and sea bass gutted and descaled

1 red dried chilli, finely chopped

1/2 chopped onion2 cloves garlic

1 teaspoon cumin powder

2 curry leaves

1 teaspoon black peppercorns

Salt to season.


3 teaspoons shredded coconut

1 teaspoon algae (nori seaweed stripes)

1 teaspoon coriander

How to prepare:

Blend the spice mixture to a smooth thick paste. Make deep slashes along the sides of the descaled fish, and pack with the spice paste. Grill over hot coal (or a grill pan), on both sides until done.

Place the grilled fish on the shredded coconut and garnish with herbs and algae

Thank you Topsi

That Recipe of my Mind


Kalahari Truffle with Rooibos Risotto


1 litre chicken or vegetable stock

1 tsp rooibos powder

Olive oil

1 small onion, peeled and finely chopped

1 clove garlic, peeled and finely chopped

200 g risotto rice

50 ml white wine

50 g butter

How to prepare:

Heat the stock in a large saucepan and add the rooibos.

Melt butter in a different saucepan.

Add onion and garlic to butter, saute until tender.

Add rice. Saute 2-3 minutes.

Add white wine. Stir until absorbed.

Add hot broth 1/4 cup at a time.

Continue adding broth in small amounts until all broth is absorbed.

Garnish with some herbs and/or rooibos powder

Autumn Passion

That Recipe on my Mind


Quick note / no recipe: Crème brûlée with passion fruit mousse. Passion fruit season in Vietnam starts in october and France is the main market. There are so many cultural and culinary links between those two countries... so why not mix this two concepts on a dish? Crème brûlée - the french classic with vanilla bean and caramelized sugar - and the citric notes of the passion fruit (and a bit of lime) bring the colors of autumn and a little bit of sun now that days are getting darker and colder.

Tom Yum Ice Tea Cocktail with grilled Prawn

That Recipe on my Mind  | Inspired, Thailand


Tom Yum Ice Tea Cocktail with grilled Prawn Recipe

a. 30 ml lime juice
b. 1 cup finely chopped lemon grass
c. 1 tsps palm sugar
d. 2 Kaffir lime leaves
e. 4 galangal slices
f. 1 red chili, sliced
g. 2 to 3 ice-cubes, to serve
h. 1 prawn (grilled)

How to prepare:
Combine the lemon grass, 2 slices of galangal and sugar with 2 cups of water in a pan and bring it to a boil.
Remove from the fire, allow to cool overnight (or 8 hours). Strain through a muslin cloth to get an infusion.

In the serving glass, put kaffir lime leaves, galangal and chili and 2 to 3 ice-cubes and pour ¼ cup of the cold infusion.
Top with the lime juice, stir gently, and garnish with a grilled prawn (skewer the shrimp with satay or wood sticks and place on top.)

Serve immediately.

A Glimpse of Summer

That Recipe on my Mind

glympse of summer_96_1_grey.jpg

Grilled Calamari Recipe

a. 6 Medium Fresh Squid  cleaned, rinsed, and well dried
b. 3 Garlic cloves, thinly sliced
c. 1/4 Cup olive oil
d. 1 Lemon (juice)
e. 2 tsp Dried oregano
f. 2 springs fresh Parsley
g. Salt and black pepper

How to prepare:
a. In a serving bowl, whisk together the olive oil, lemon juice, and salt. Stir in the garlic and whole parsley and oregano.
b. Heat a grill pan over the high heat. (In summer you can cook the squid on the grill) When very hot, add the squid and char each side for 1 minute.

Catrina went to get Bread and never came back

That Recipe on my Mind | Yucatan, Mexico


Traditional Pan de Muerto recipe (Death´s Bread)

a. 125 gr / 4 ounces room-temperature butter
b. 3/4 cup white sugar
c. 1 teaspoon salt
d. 3 teaspoons whole aniseed
e. 4 large room-temperature eggs
f. 6 cups bread flour or all-purpose white flour
g. 1 1/4 cups warm water but not to exceed 40 °C  /  110 F
h. 2 tablespoons orange zest
i. 4 1/2 teaspoons instant dry yeast

How to prepare:
In a large bowl, mix together butter, sugar, anise, salt and 1/2 cup of the flour.

In a separate small bowl, combine the eggs, water, and orange zest. Add this mixture to the butter-sugar and add another 1/2 cup of the flour.
Add the yeast and another 1/2 cup of flour. Continue to add the rest of the flour 1 cup at a time until a dough forms.

Knead on a floured surface about 1 minute. Cover with a slightly damp dishcloth and let rise in a warm area for 1 hour and 30 minutes.

Separate about 1/4 of the dough and use it to make bone shapes to drape across the loaf. See the Note below.
Shape the rest of the dough into a semi-sphere. Place bone shapes on the loaf. Let it rise for 1 more hour.
Bake in a (177 C) 350 F  oven for about 40 minutes (30 minutes if you have made smaller loaves).
Cool and glaze with sugar powder before serving.


Good Morning from Bali

That Recipe on my Mind | Bali, Indonesia


Nasi Goreng with Spinach Omelette (Indonesian fried Rice)

Makes 4 Servings



a. 6 shallots
b. 3 garlic
c. 5 g shrimp paste, toasted
d. 10 g red chili
e. 3 eggs
g. 150 g chicken breast, deep-fried and shredded
h. 1/4 cup cooking oil
i. 600 g rice, cold
j. 1 tsp pepper
k. 1 tbsp soy sauce
l. 1 spring onion, chopped
m. 2 eggs for the spinach omelette
n. kecap manis
o. 1 cup baby spinach

How to prepare:

Spinach omelette: In a bowl, beat the eggs, and stir in one shallot and the baby spinach
Season with salt, and pepper.
In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.
Cut the omelette in pieces like in the picture above (just an example).

Indonesian fried Rice: Grind shallots, garlic, shrimp paste and chili to fine paste.
Heat cooking oil in a wok and stir-fry spice paste for 2 minutes, till brownish and fragrant, medium heat.
Push spices to side of wok and pour egg into the wok.
Quickly scramble the egg for a minute. Mix egg with spices, break them into smaller pieces.
Add rice, pepper and soy sauce. Stir-fry everything quickly over high heat, for 6-7 minutes.
Add spring onion and kecap manis. Mix well and reserve.

Plating: Place the first omelette piece on a plate and add carefully the fried rice on it. Place the second omelette piece on the fried rice and add carefully the fried rice on the spinach omelette. Repeat. Garnish with some herbs, greens and some drops of sambal oelek (an Indonesian hot sauce).


A styrian Summer

That Recipe on my Mind | Austria, Inspired


Trout with Berries and styrian pumpkin seed oil yogurt marinade.

1 whole trout
olive oil
3/4 cup of yogurt
sea salt
freshly ground black pepper
1 cup fresh blackberries, blueberries, redcurrant.
a few knobs butter
1tsp styrian pumpkin seed oil

How to prepare:
In a small bowl, stir together 3/4 cup plain yogurt, 1 teaspoons finely chopped garlic; season with salt and ground pepper. Reserve.

Preheat oven to 230 C (450 F), grill function. Place the fish over the rack of the oven and place the rack on a baking tray lined with parchment paper or aluminum foil, so all the grease can drip there. Sprikel with butter or vegetable oil over the fish. Place in the preheated oven till it's done.

Clean trout and remove heads.
Preheat grill to searing temperature around 250 degrees.
Coat outside of trout with oii.
Sprinkle salt and pepper on inside of trout.
Add lemon juice to trout if desired.
Reduce grill heat to medium degrees and place trout on grill.

Place the grilled Trout. Garnish with  fresh blackberries, blueberries, redcurrant and a bit of the yogurt sauce. Add some drops of Styrian Pumpkin Seed Oil (Kernöl)

Du Feigling, Du!

That Recipe on my Mind | Greece, Inspired


Fig-Riesling tartare Recipe

One serving

4 fresh figs
3 capers
1 medium shallot
1 tsp olive oil

1 glass of riesling wine
1 tsp honey
1 tsp fresh rosemary leaves

2 tsp of chopped pine or macadamia nuts
2 thin slices of parmesan

How to prepare:
Place the wine, the honey and the rosemary in a saucepan, and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the mixture is reduced by half.

Peel the figs and cut into small pieces. Cut the capers and shallots in the same way.
Mix figs, shallots, capers, olive oil, and a tsp of the riesling-honey syrup in a chilled large bowl. Season with salt and pepper. Set aside in the refrigerator for at least 30 minutes to allow the flavors to blend.

Serving Suggestion:
Roast the pine (or macadamia) nuts in a pan till golden brown and reserve.
Place a 6 cm ring mould on the plate and fill it with the iced fig tartare. Remove the mould and top with 2 thin slices of parmesan.
Decorate with chopped pine or macadamia nuts, or a mixture of both, and some drops of the riesling-honey-rosemary syrup. 

Juanita Banana Bling Bling

That Recipe on my Mind | Cuba, Havana inspired


Banana Mousse with Herring Caviar Recipe

2 bananas
2 spoons sparkling wine
2 tsp lemmon juice
2 tsp sour cream
4 tsp herring caviar

How to prepare:
Place banana, sparkling wine, sour cream, lemon juice, salt and pepper in a blender
Process for 15 seconds at high speed until smooth. Set aside in the refrigerator for at least 30 minutes to allow the flavors to blend and process once again before serving. 

Pour mixture into small bowl (I used a small empty tuna can) and top with a layer of caviar. 

Serve immediately

Shades of Nero di Seppia

That Recipe on my Mind | Ravello, Amalfi, Italy


Linguine al Nero di Seppia Recipe (Orig: Probably Sicily)-Cuttlefish black ink pasta.


500 grams medium cuttlefish, cleaned & diced
spaghetti for 2-3 serves
4 tbsp oil
3 cloves garlic
1 onion
500 grams tomatoes, quartered
1/2 cup white wine
the little black ink sacs from the cuttlefish
bunch of parsley, chopped finely

How to prepare:

Boil water for the pasta.  When the water boils, add the salt then the pasta. When the pasta is cooked keep it warm. 
In a frying pan, heat 2 tbsp of the oil and saute the onion and garlic until golden.
Add the wine and let it simmer, uncovered, until the liquid has been reduced to half.
Put back to medium and add the quartered tomatoes.  Cook for about 15 minutes. Season with salt & pepper.
Stir in the black ink sacs, breaking them apart with a spoon. 
Once mixed, add to the already boiled linguine or spaghetti and continue to keep warm.
Meanwhile in the frying pan, add the last 2 tbsp of oil and stir fry the diced cuttlefish on high heat for 1 minute (2 minutes max).
Stir into the pasta and drizzle with extra virgin olive oil before serving.