Citrus perfumed raviolacci with seabass
Citrus perfumed raviolacci with sea bass, garlic sauce, toasted porcini mushrooms, broccoli and kale, hazelnut oil
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Ingredients
- 20 Citrus perfumed raviolacci with sea bass
- Seed oil for frying, as needed
- 1 head of garlic, peeled and core removed
- 250 g fresh cream
- 250 g fresh milk
- 4 medium porcini mushrooms
- 20 kale leaves
- 1 broccoli
- Hazelnut oil, as needed
- Salt and white pepper, as needed
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