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