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