Ingredients for 4 people
12 Raviolotti with salt cod Divine Creazioni Surgital
500 g of herbs (crespigna, borage, chicory, red chard, etc.)
100 g of fish roe (mixed fish egg sacs)
200 g of fine salt
200 g of sugar
20 g of green anise
20 g of pollen
Procedure
Blanch the fish roe in water and vinegar. Drain, dry them, and marinate for about 12 hours in a mixture of salt, sugar, and crushed anise seeds. After the time has passed, rinse them under cold water. Clean and wash the herbs and pass them through a juicer. Take the extracted juice and cook it in a double boiler for 20 minutes. Cook the Raviolotti in boiling salted water; drain them, toss them in the herb juice, and place them on a plate. Grate the eggs over the Raviolotti, and add the pollen and some herb leaves.
SABRINA TUZZI
Recipe from Volume III “Young Talents” for Divine Creazioni
Curated by Elsa Mazzolini – La Madia Editore
