"Broccoli and Stingray"? Yes, but gourmet: Marco Martini's surprising variation | Chef Recipes | Rep

Ingredients

• 150 g of all-purpose flour
• 50 g of semolina
• 3 egg yolks
• 1 egg
• 3 g of vegetable charcoal
• 2 broccoli heads
• 800 g of all-purpose flour
• 40 g of broccoli cream (for the dough only)
• 5 egg yolks
• 500 g of stingray bones
• 1 leek
• 1 onion
• 100 g of white wine
• 2 sprigs of marjoram
• 2 sprigs of thyme
• Zest of 4 lemons
• 3 white peppercorns
• 25 g of butter
• 1.5 liters of water
• Stingray meat
• Chives to taste
• Olive oil to taste
• Salt to taste
• 1 teaspoon of lemon juice