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Pea Purée With Ricotta Quenelles Squid And “Raviolino” Of Lemon And Candied Tomatoes


Pea Purée With Ricotta Quenelles Squid And “Raviolino” Of Lemon And Candied Tomatoes Recipe

Ingredients:
  • Peas 200 g, shelled
  • Vegetable broth 250 ml
  • Onion 5 g, finely chopped
  • Celery 5 g, finely chopped
  • Extra-virgin olive oil 80 ml, D.O.P. Penisola Sorrentina
  • Salt To taste
  • Pepper To taste
  • Egg pasta 12 sheets, round, thin
  • Tomato 8 each
  • Lemon peels 3, candied
  • Salt To taste
  • Pepper to taste
  • Squid 200 g, cleaned, finely chopped
  • Extra-virgin olive oil 40 ml, D.O.P. Penisola Sorrentina
  • Wild fennel 1 bunch
  • Salt To taste
  • Pepper to taste
  • Flour 30 g
  • Ricotta 250 g
  • Egg yolk 1
  • Salt To taste
  • Pepper to taste
Directions:
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