Fried puff of squid ink stuffed with burrata, raw prawn, mandarin and tarragon oil
by Francesco Sposito
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Ingredients
Speciality Ingredients
squid ink, from 1 squid
2g of gelatine, softened in cold water
2g of citric acid
Beverages
125ml of water, cold
1l water
Dairy
50g of butter
2 eggs
230g of burrata
20g of double cream
Store Cupboard
1 pinch of salt
65g of flour
65g of egg white, semi-whipped
3g of salt flakes
Salad & Fresh Herbs
15g of tarragon
10g of chervil
salad leaves
Oils & Vinegars
90g of extra virgin olive oil
Fish & Shellfish
4 red prawns
Fruit & Vegetables
1 mandarin, 4 segments
Fresh Meat
4 slices of lardo