White turnip, buffalo ricotta and puntarelle cannolo, langoustine
For the slices of white turnip Using a mandoline vegetable slicer, cut 4 14 x 10 cm slices of turnip For the ricotta and puntarelle filling Blanc [...]
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Ingredients
- 2 long, thick white turnips
- 400 g of buffalo ricotta
- 300 g of puntarelle
- 1 kg of langoustines (about 140 g each)
- 400 g of langoustine consommé and paste
- For the langoustine consommé 2 l of water
- 750 g of langoustine shells
- 100 g of celery
- 100 g of white onion
- 100 g of fresh tomato
- 150 ml of dry white wine
- 2 g of white pepper
- 2 bay leaves
- 25 g of chervil
- 25 g of dill
- 25 g of chives
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