Cappellacci with butternut squash, rosemary butter, crispy black ...
Cappellacci with butternut squash, rosemary butter, crispy black pork capocollo, almond foam, caciocavallo spheres, and borage pesto
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Ingredients
- 200 g Cappellacci with butternut squash
- 50 g Capocollo
- 50 g Butter
- 5 g Rosemary
- 100 g Almonds
- 140 g Cream
- 60 g Fresh milk
- 200 g Caciocavallo cheese
- 130 g Milk
- 5 g Sodium alginate
- 100 g Borage
- 30 g Extra virgin olive oil
- 20 g Parmesan
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