Raviolotti with salt cod, escarole, semi-candied cherry tomatoes
Raviolotti with salt cod, escarole, semi-candied cherry tomatoes, and dehydrated black olives
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Cooking tools:
- Blender
- Microplane
- Oven
- Baking sheet
- Freezer
- Chef's knife
- Cutting board
- Colander
- Skillet
- Pot
- Serving bowl
Ingredients
- Raviolotti with salt cod
- 1 head of escarole
- 1 head of garlic
- 2 salted anchovies, washed and deboned
- 30 g desalted capers
- 200 g pitted black olives
- 1 orange
- 1 organic lemon
- 300 g cherry tomatoes
- Thyme
- Salt and sugar
- EVO oil
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