Squid ravioli, stuffed with cucuzza tinniruma, with anchovy sauce | Pino Cuttaia | Chef Recipes | Re

Name: Squid ravioli, stuffed with cucuzza tinniruma, with anchovy sauce | Pino Cuttaia | Chef Recipes | Re
Ingredients: 200 g squid (net weight); 200 g tinniruma (tender sprouts and leaves of the Sicilian cucuzza/zucchini-like plant); 100 g ricotta cheese; 50 g of onion; 50 ml extra virgin olive oil; Salt to taste; 250 g milk; 1 clove of garlic; 20 g of salted anchovy fillets; 4 freshly seared and peeled scampi

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Pino Cuttaia's recipe: Squid raviolo, stuffed with cucuzza tinniruma, with anchovy sauce

Keywords

Pino
Sauce
Squid
Stuffed
Cucuzza
Anchovy
Tinniruma
Stuffed with cucuzza tinniruma
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Recipe

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Ingredients

200 g squid (net weight)
200 g tinniruma (tender sprouts and leaves of the Sicilian cucuzza/zucchini-like plant)
100 g ricotta cheese
50 g of onion
50 ml extra virgin olive oil
Salt to taste
250 g milk
1 clove of garlic
20 g of salted anchovy fillets
4 freshly seared and peeled scampi