Squid ravioli, stuffed with cucuzza tinniruma, with anchovy sauce | Pino Cuttaia | Chef Recipes | Re

Name: Squid ravioli, stuffed with cucuzza tinniruma, with anchovy sauce | Pino Cuttaia | Chef Recipes | Re
Ingredients: 200 g squid (net weight); 200 g tinniruma (tender sprouts and leaves of the Sicilian cucuzza/zucchini-like plant); 100 g ricotta cheese; 50 g of onion; 50 ml extra virgin olive oil; Salt to taste; 250 g milk; 1 clove of garlic; 20 g of salted anchovy fillets; 4 freshly seared and peeled scampi

reportergourmet.com

Pino Cuttaia's recipe: Squid raviolo, stuffed with cucuzza tinniruma, with anchovy sauce

Keywords

Pino
Sauce
Squid
Stuffed
Cucuzza
Anchovy
Tinniruma
Stuffed with cucuzza tinniruma
|
Recipe

View full recipe on reportergourmet.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at reportergourmet.com.

Share this recipe:

Cooking tools:

Piping bag
Meat tenderizer
Blender
Hand mixer
Kitchen scale
Chef's knife
Cutting board
Skillet
Pot
Stove
Mixing bowl
Colander
Spoon
Measuring cup
Parchment paper
Plate
Paper towel

Ingredients

200 g squid (net weight)
200 g tinniruma (tender sprouts and leaves of the Sicilian cucuzza/zucchini-like plant)
100 g ricotta cheese
50 g of onion
50 ml extra virgin olive oil
Salt to taste
250 g milk
1 clove of garlic
20 g of salted anchovy fillets
4 freshly seared and peeled scampi