Courgette, mussels, mushrooms and shellfish consommé raviolis - Gastronomía Vasca: Escuela de Hostel
Recipe: Courgette, mussels, mushrooms and shellfish consommé raviolis.
Ingredients
- Courgette, 0.25 kg
- Fresh Iberico pork belly, 0.1 kg
- Mussel, 0.5 kg
- Frozen chopped mushrooms, 0.1 kg
- Prawns, 0.15 kg
- Small golden apple, 0.05 kg
- Fish heads and bones, 0.5 kg
- Prawns, 0.25 kg
- Clean frozen squid, 0.5 kg
- Purple onion from Zalla, 0.25 kg
- Leek, 1.0 ud
- Tomato, 0.1 kg
- Egg whites, 2.0 ud
- Xantana rubber, 2.0 g
- Barnacles, 0.1 kg
- Frozen scallop, 0.1 kg
- White asparagus, 0.1 kg
- Garlic, bulb, 20.0 ud
- Butter, 0.02 kg
- Extra virgin olive oil, 0.01 l
- Butter, 0.09 kg
- Egg whites, 3.0 ud
- Plain flour, 0.14 kg
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