Citrus perfumed raviolacci with sea bass and grilled tomato coulis, turmeric-seasoned potato cubes, sunflower seeds, and goji berries
x4
Ingredients for 4 people
12 Citrus perfumed raviolacci with sea bass
400 g Ripe vine tomatoes
Garlic, basil, extra virgin olive oil (EVOO), salt to taste
280 g Potatoes
Turmeric to taste
Sunflower seeds, goji berries, aromatic herbs for garnish
Procedure
FOR THE GRILLED TOMATO COULIS
Wash the red tomatoes, cut them in half, and grill them until cooked. Remove the skins, season with EVOO, salt, and basil, then blend with an immersion blender until smooth. Pass the mixture through a fine sieve.
FOR THE TURMERIC-SEASONED POTATOES
Peel the potatoes and cut them into small cubes, about 2 cm on each side. Boil the potatoes in salted water, drain, and season with turmeric, salt, and EVOO.
Cook the Raviolacci for 4-5 minutes in boiling salted water, drain, and dress with EVOO.
Place the Raviolacci on the plate, top with the red tomato sauce, potatoes, sunflower seeds, and goji berries. Garnish with aromatic herbs to add flavor and freshness.
