Chef Pietro D’Agostino

Pastry Chef Miroslav Uskoković
15. lipnja 2018.

AGNOLOTTI WITH HOMEMADE RICOTTA CHEESE, BABY CUTTLEFISH AND SEAFOOD

Serves 4

 

INGREDIENTS:

For dough with eggs:

200 g flour type "00"

1 whole egg

3 yolks

 

For filling:

100 g ricotta cheese

50 g parmesan cheese

2 egg whites

Nutmeg

Pepper

 

For sauce:

400 g seafood

100 g small cuttlefish

100 g broccoli

1 garlic

30 g Datterini tomatoes

2 cl oil

1 cl dry white wine

Salt and pepper

 

INSTRUCTIONS:

Make the filling by mixing all the ingredients; season it with salt and pepper.

For the dough also mix all the ingredients, form a strong dough, roll with a roller, fill the agnolotti with a pastry bag and close them well.

Prepare seafood sauce by heating the oil i the pan, add garlic and peperoncino, add seafood, baby cuttlefish and white wine, Datterini tomatoes and basil.
Steam the broccoli and mix it to get a cream.

Decorate the dish with wild fennel leaves and broccoli cream.

TUNA AND GROUPER FISH TARTARE WITH MOTHYA SALT AND LOCAL CITRUS FRUITS

 

Serves 4

INGREDIENTS:

100 g fresh tuna fillets

100 g fresh grouper fillets

30 g smoked salmon eggs

1 carrot

1 zucchini

1 potato

Extra virgin olive oil made of Nocellara Etne olives

Herbs

 

INSTRUCTIONS:

Finely chop both fish, season only with oil and salt.

Cut the vegetables into cubes and put them in boiling salted water. When done, season with oil and mint.

Serve and decorate with herbs and with a few drops of old Marsala reduction.

 

Chef:

Pietro D'Agostino

Restaurant:

La Capinera