Gnocchi stuffed with provola in two cookings, with black squid ragù and tomato concasse
Preparation Prepare the fish stock in a pan, browning the garlic, fennel, celery and leek previously cut into cubes into oil.
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Cooking tools:
- Stove
- Stockpot
- Saucepan
- Skillet
- Colander
- Fine-mesh sieve
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Slotted spoon
- Wooden spoon
- Ladle
- Spatula
- Measuring spoon
- Serving platter
- Plate
- Pot
Ingredients
- 1kg of black squid
- 600g of stuffed Leonessa Dumplings with provolone cheese
- 400g of tomatoes from Corbara
- 200ml of fish broth
- 100ml of squid ink
- 100ml of white wine
- 3 tomatoes
- 2 cloves of garlic
- 1 bunch of basil
- parsley
- plus 4 basil leaves
- 1 tablespoon of butter
- salt
- pepper
- extra virgin olive oil
- Parmesan cheese
- 1 liter of water
- about 600g of fish bones
- 500ml of white wine
- 10 tablespoons extra virgin olive oil
- 50 of fennel
- 50g of celery
- 50g of leek
- 4 cloves of garlic
- 1 bouquet of parsley
- basil
- thyme
- bay leaf
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