A Recipe by Hélène Darroze

Name: A Recipe by Hélène Darroze
Ingredients: Tortelonni pasta; 2500 g egg yoks; 50 g eggs white; 20 g olive oil (Terre Bormane); 500g flour; 2 g salt; Farce; 500g swiss chard; 62g spinach; 100g olive taggiasche; 50g pinenuts; 55g baby squid; 300g fish mousse; 25g basil; 50g chervil; 25g parsley; 25g olive oil; 25g parmesan cheese; Sauce; 1/2lfish stock; 50g tomatoes confit; 25g olive taggiache (Terre bormane); Black Ink sauce; 500g beards of scallops; 50g shallots; 25cl white vine; 50g black ink; Garnish; 1 head of baby squid (deep fried) per portion; 15g swiss chard

www.four-magazine.com

French chef Darroze gives you a light recipe for calamari ravioli with olives, confit tomatoes and swiss chard, black ink, and reggiano parmesan emulsion...

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View full recipe on www.four-magazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

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