AGNOLOTTI WITH HOMEMADE RICOTTA CHEESE, BABY CUTTLEFISH AND SEAFOOD
For dough with eggs:
200 g flour type "00"
1 whole egg
100 g ricotta cheese
50 g parmesan cheese
2 egg whites
400 g seafood
100 g small cuttlefish
100 g broccoli
30 g Datterini tomatoes
2 cl oil
1 cl dry white wine
Salt and pepper
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
100 g fresh tuna fillets
100 g fresh grouper fillets
30 g smoked salmon eggs
Extra virgin olive oil made of Nocellara Etne olives
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.