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Squid and tinniruma ravioli with anchovy sauce

Squid and tinniruma ravioli with anchovy sauce

PT1H10M

1
Preheat a water bath to 70°C
2
To begin, clean the squid, remove the skin and wash under cold water. Dry well
  • 200g of squid, net weight
3
Place in a blender and blitz until you obtain a smooth, creamy consistency. Pour into a piping bag with a plain nozzle
4
Pipe small balls of the mixture onto a sheet of greaseproof paper. Cover with another one and press each ball with a meat mallet until flattened
5
Transfer to a vacuum bag, seal in a chamber sealer and cook in the water bath for 10 minutes
6
To make the filling, wash and blanch the tinniruma in salted boiling water for 2 minutes. Drain and plunge into iced water to preserve the green colour. Squeeze out any excess moisture and set aside
  • 200g of tinniruma
  • salt
7
Heat some oil in a frying pan and sauté the onion. Add the tinniruma and cook over a low heat for 10 minutes
  • 50g of onion, chopped
  • 50g of extra virgin olive oil
8
Add the ricotta, stir and keep cooking over a low heat until completely dried. Blitz with a hand blender and set aside
  • 100g of ricotta
9
To make the sauce, place the milk in a saucepan, add the clove of garlic and cook over a low heat, reducing until thick and creamy
  • 250g of milk
  • 1 garlic clove
10
Add the olive oil and the anchovies and keep cooking for another 5 minutes. Blitz with the hand blender to obtain a smooth and creamy sauce
  • 50g of extra virgin olive oil
  • 20g of salted anchovy fillets, excess salt removed
11
To assemble the dish, place a sheet of squid on the plate, pour a spoonful of filling in the centre and top with another sheet of squid
12
Sear the langoustines on one side in a hot pan with a dash of oil. Pour over the sauce, garnish with the langoustine and serve
  • 4 langoustines, lightly blanched and shelled
  • 1 dash of oil

Ingredients

Metric

Imperial

  • Squid ravioli

  • Tinniruma filling

  • Anchovy sauce

  • To garnish

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