Raviolotti with salt cod, escarole, semi-candied cherry tomatoes, and dehydrated black olives – Mastershow
x4
Ingredients for 4 people
Raviolotti with salt cod
1 head of escarole
1 head of garlic
2 salted anchovies, washed and boned
30 g desalinated capers
200 g pitted black olives
1 orange
1 organic lemon
300 g cherry tomatoes
Thyme
Salt and sugar
Extra virgin olive oil
Procedure
Wash the cherry tomatoes, cut them in half, and place them on a baking sheet with the cut side up. Season with salt, sugar, thyme leaves, grated orange and lemon zest, garlic in its skin, and E.V.O. oil. Bake at 80 degrees for 4/5 hours. Drain the olives, freeze them for a couple of hours, and bake at 64 degrees for about 10 hours. Wash and coarsely chop the escarole, blanch it, and sauté it in a pan with oil, garlic in its skin, anchovies, and capers. Adjust with salt and pepper, remove the garlic, and blend, adding a little oil in a thin stream. Then cook the Raviolotti with salt cod in salted water, toss them in a pan with some cooking water and oil to make them glossy. Pour the escarole sauce onto a deep plate, add the Raviolotti, and top each raviolotto with semi-candied cherry tomatoes and dehydrated olives.
