Calamarata with veal tonge, marinated char and creamed ricotta | Italian Pasta De Cecco Recipes

Name: Calamarata with veal tonge, marinated char and creamed ricotta | Italian Pasta De Cecco Recipes
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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Italian recipes: recipes for sauces and pasta | Calamarata with veal tonge, marinated char and creamed ricotta | De Cecco Czech Republic.

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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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Calamarata with veal tonge, marinated char and creamed ricotta | Italian Pasta De Cecco Recipes

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