Marco Sacco | Pork rib ravioli | Chef Recipes | Reporter Gourmet S.r.l.

Name: Marco Sacco | Pork rib ravioli | Chef Recipes | Reporter Gourmet S.r.l.
Ingredients: 10 ravioli; 100 g Tosazu reduction; 500 ml seaweed broth; 130 g 00 flour; 500 g semolina flour; 300 g whole eggs; 70 g egg yolk; 10 ml white vinegar; 500 g pork ribs; 10 g paprika; 4 g salt; 1 g white pepper; 20 g lard cream; 2 g chives; 1 g marjoram; 100 ml beef broth; 8 g gelatin; 1 liter water; 200 g desalted sea vegetables; 36 ml white vinegar; 30 g sugar; 5 ml water; 100 g cucumber; 350 g Ponzu sauce; 150 g butter

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Marco Sacco | Pork rib ravioli

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Rib
Pork
Marco
Sacco
Ravioli
Marco Sacco | Pork rib ravioli

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Ingredients

10 ravioli
100 g Tosazu reduction
500 ml seaweed broth
130 g 00 flour
500 g semolina flour
300 g whole eggs
70 g egg yolk
10 ml white vinegar
500 g pork ribs
10 g paprika
4 g salt
1 g white pepper
20 g lard cream
2 g chives
1 g marjoram
100 ml beef broth
8 g gelatin
1 liter water
200 g desalted sea vegetables
36 ml white vinegar
30 g sugar
5 ml water
100 g cucumber
350 g Ponzu sauce
150 g butter

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Marco Sacco | Pork rib ravioli | Chef Recipes | Reporter Gourmet S.r.l.

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