Recette artichaut, moule, moelle et ricotta - Dilia - Fooding ®
Une recette de Michele Farnesi, chef de Dilia à Paris. Recipe Pour 4 personnes, prep time: 50 minutes.
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Ingredients
- 4 artichauts poivrades de belle taille
- 1 kg de moules
- 1 os à moelle
- 200 g de ricotta de brebis
- 1/2 botte de menthe
- Quelques feuilles de menthe poivrée
- 1 verre de vin blanc (33 cl)
- 2 g de piment d'Espelette
- 2 gousses d'ail
- 150 g de pain de campagne rassis
- Persil
- 1 citron vert
- Huile d'olive
- Sel
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