Raviolacci al branzino e profumo di agrumi with grilled tomato coulis, diced turmeric potatoes, sunflower seeds and goji berries
x4
Ingredients for 4 people
12 Raviolacci al branzino e profumo di agrumi
400 g ripe grape tomatoes
garlic, basil, extra virgin olive oil, salt to taste
280 g potatoes
turmeric to taste
sunflower seeds, goji berries,
aromatic herbs as a decoration
Procedure
T O P R E PA R E G R I L L E D T O M AT O C O U L I S
Wash red tomatoes, halve and grill them. Remove skin, season them with extra virgin olive oil, salt and basil, blend with an immersion blender until you obtain a smooth sauce. Sieve through a fine-mesh strainer.
FOR TURMERIC POTATOES
Peel and dice potatoes (about 2 cm on each side). Cook potatoes in a saucepan with salted water, drain and dress with turmeric, salt and extra virgin olive oil.
Cook Raviolacci for 4-5 minutes in plenty salted boiling water, drain and coat them with extra virgin olive oil. Place Raviolacci on the plate, dress them with red tomato sauce, potatoes, sunflower seeds and goji berries.
Garnish with aromatic herbs to taste to give aroma and freshness.
