Ingredients for 4 people
- 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
Roll out the puff pastry and line 4 ramekins.
Cook the CanutiCuoricini Ricotta e Spinaci in abundant salted water, drain and dress with the butter and Parmigiano Reggiano. Fill the ramekin cases and cover with a round of pastry to form small pies.
Brush with egg and bake in the oven at 160°C.
Separately, open the carpetshell clams over heat with their broth. Combine the other ingredients to make the bladder campion shoot sauce.
Arrange the bladder campion shoot sauce and pasta pies on plates. Garnish with the carpetshell clams and dress with the reduced clam broth.