Share

Cuoricini Ricotta and Spinach in crisp puff pastry crust with bladder campion shoots and carpetshell clams

Vuoi richiedere una nuova ricetta ai nostri chef?
Scrivici a Chef4You.

Request recipe

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

Method

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.

Le modalità di cottura della pasta Canuti

Scopri tutte le possibilità di cottura della nostra pasta.
La tradizionale cottura in acqua bollente, la pratica cottura al vapore oppure l’originale e gustosa frittura.

Similar recipes

Le Classiche

Green Tortelloni with Fossa Cheese in “O Sole Mio” sauce with fresh sausage and Vesuvius tomatoes

Read more
Le Classiche

Tortelloni Giganti Ricotta e Spinaci with Castelmagno cheese fondue and summer truffle

Read more
Le Classiche

Tortellini alla Bolognese with classic capon broth

Read more
Le Classiche

Tagliolini with Squid Ink with vegetarian carbonara and musky octopus

Read more