Calamarata with veal tonge, marinated char and creamed ricotta | Pasta De Cecco Ireland Recipes
Italian recipes: recipes for sauces and pasta | Calamarata with veal tonge, marinated char and creamed ricotta | De Cecco Ireland.
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Cooking tools:
- Food processor
- Kitchen scale
- Pot
- Saucepan
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Colander
- Ladle
- Measuring spoon
- Stove
- Refrigerator
- Plate
Ingredients
- 280 g Calamarata n° 129
- 1 veal tongue
- 300 g cleaned char
- ½ leek
- 50 g fennel
- 2 lemons
- 2 pieces orange peel
- 3 carrots
- 2 celery stalks
- 2 white onions
- 1 sachet bouquet garni
- 1 garlic clove
- 5 g fresh dill
- 30 g celery leaves
- 350 g light chicken stock
- 200 g ricotta
- 40 g cream
- 250 g sugar
- cloves, juniper berries, extra virgin olive oil, rosemary-infused olive oil, fine and coarse salt, ground pepper and peppercorns, Maldon salt, fresh herbs to use as garnish
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