Citrus perfumed raviolacci with sea bass with borage and turnip...
Citrus perfumed raviolacci with sea bass with borage and turnip broth with wild fennel fragrance, anchovies from the Gulf of Taranto and stracciatella cheese from Murgia Laertina with bread crusts...
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Cooking tools:
- Blender
- Curved paring knife
- Paring knife
- Chef's knife
- Cutting board
- Pot
- Stove
- Oven
- Whisk
- Grater
- Colander
- Baking sheet
- Skillet
- Mixing bowl
- Plate
Ingredients
- 400 g Citrus perfumed raviolacci with sea bass
- 200 g borage
- 400 g turnip tops
- 200 g broad beans
- 1 onion
- 100 cl EVO oil
- 2 bay leaf
- 100 g cherry tomatoes
- 200 g potatoes
- 20 g grated mandarins
- 200 g stracciatella
- 100 g anchovies
- 100 g fennel
- 150 g toasted bread
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