Code C24
Tortelli alla zucca violina (with butternut squash) with fresh ricotta foam, Cantabrian anchovies, and a hint of cinnamon
x4
People
Ingredients for 4 people
20 Tortelli alla zucca violina (with butternut squash)
Seed oil for frying, as needed
150 g fresh ricotta
200 g fresh cream
50 g Cantabrian anchovy fillets
Salt, white pepper, and ground cinnamon, as needed
Procedure
Blend the ricotta with the fresh cream, salt, and white pepper. Strain through a fine sieve, then pour into the siphon with a gas charge. Arrange some tufts of foam on the plate, place the crispy Tortelli on top, finish with the anchovy fillets, dust with ground cinnamon, and decorate with edible flowers or other garnishes as desired.
