Citrus perfumed raviolacci with sea bass Turnip Tops Cream, Confit Tomatoes, and Smoked Provolone Drizzle
x4
Ingredients for 4 people
Citrus perfumed raviolacci with sea bass: 20 pieces
Turnip Tops: 400 g
Garlic, to taste
Cherry Tomatoes
Smoked Provolone: 200 g
Cream: 130 ml
Milk: 240 ml
Olive Oil, to taste
Powdered Sugar, to taste
Thyme, to taste
Butter
Marjoram
Procedure
Let’s start by cleaning the turnip tops. Separate the tips from the leaves, remove the stems from the leaves, and blanch them in boiling salted water for about 4 minutes. Then, repeat the same process with the turnip tips for 2 minutes. Cool everything in plenty of water and ice to set the chlorophyll and maintain the vibrant color of the leaves.
Cut the cherry tomatoes in half, place them on a baking sheet seasoned with olive oil, powdered sugar, thyme, garlic, and salt. Dry them in the oven at 70°C for approximately 6 hours.
For the smoked provolone drizzle: In a bowl, combine milk, cream, and sliced smoked provolone. Cook in a microwave at 700 W for about 13 minutes, occasionally stopping and stirring the mixture. Once the mixture is melted, strain it through a fine-mesh sieve and transfer it to a squeeze bottle.
Cook the Citrus perfumed raviolacci with sea bass in boiling salted water. Once cooked, place them in a pan with a bit of melted butter and marjoram, then sauté them.
Plate in a deep dish: arrange the Seabass Ravioli at the base of the plate, pour the smoked provolone drizzle over them, and garnish the dish with the confit tomatoes and a few sprouts.
