Cuoricini Ricotta and Spinach in crisp puff pastry crust with bladder campion shoots and carpetshell
Cuoricini Ricotta and Spinach in crisp puff pastry crust with bladder campion shoots and carpetshell clams. Find out Canuti's chef recipes in our website.
Ingredients
- 500g Canuti Cuoricini Ricotta and Spinach
- 400 g puff pastry
- 50g clarified butter
- 80g Parmigiano Reggiano
- 280 g carpetshell clams
- 80g bladder campion shoots
- 100g fish stock
- 50g extra virgin olive oil
- 1 clove garlic
- 100g spring onions
- 100g skinned, deseeded and diced tomato
- Salt and pepper
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