Squid and 'Nduja Agnolotti Recipe with Chorizo and Cider Broth

Ingredients

• 1 squid, large, prepped and cleaned
• 30g of olive pomace oil
• 2g of rosemary, picked
• 2g of garlic, sliced
• 100g of onion, diced
• 15g of olive pomace oil
• 250g of chorizo, cut into small dice
• 200g of cider
• 500g of white chicken stock
• 1 pinch of smoked paprika
• 1 pinch of sweet paprika
• 5g of sherry vinegar
• 0.2g of xanthan gum
• 375g of 00 flour, plus extra for dusting
• 200g of egg yolks
• 40g of eggs
• 8g of olive oil
• 9g of whole milk
• 3g of sea salt
• 100g of squid, washed and very finely chopped
• olive oil, for frying
• 35g of shallots, finely chopped
• 10g of garlic, finely chopped
• 4g of flat-leaf parsley, finely chopped
• 15g of tomato purée
• 25g of brandy
• 100g of white wine
• 1/4 pinch of chilli flakes
• 50g of chicken stock
• 50g of veal stock
• 1 sage stalk
• 2 sprigs of thyme
• 1 parsley stalk
• 1 sprig of rosemary
• 1 sprig of fresh tarragon
• sea salt
• freshly ground black pepper
• 100g of 'nduja
• 225g of ricotta
• sea fennel, leaves only, blanched
• Parmesan, grated