Ingredients
- 500g goat’s cheese
- 1kg ricotta
- 50g parmesan
- 3 egg yolks
- 300g 00 pasta flour, plus extra to flour a tray
- 8g salt
- vegetable oil, for frying
- chopped chives, to serve
- BEURRE BLANC
- 300ml dry white wine
- 100ml white wine vinegar
- 1 shallot, sliced
- 5g peppercorns
- 2 bay leaves
- 50ml cream
- 150g unsalted butter, cold, cut into small cubes
- ½ lemon
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