Ravioli of cuttlefish, free-range chicken, ink and black truffle stracciatella
By: Aurelio Morales
From the restaurant CEBO in Madrid, chef Arurelio Morales cooks this Ravioli dish in which a delicious black truffle is added.
ELABORATIONS
- Cuttlefish Carpaccio
- Cuttlefish farce
- Ink emulsion
- Cuttlefish consomme
- Stracciatela black truffle
- Black truffle
FARSA SEPIA
- 250 gr chicken
- 250 gr cuttlefish
- 250 gr onion
- 400 gr cream
- 50 gr coconut milk
EMULSION INK
- 50 gr green bell pepper
- 10 gr squid ink
- 100 gr cuttlefish broth
CUTTLEFISH CONSOMMÉ
- 100 gr Cut cuttlefish
- 200 gr water
STRACCIATELA BLACK TRUFFLE
- 2 gr Smoked black tea
- 100 gr coconut milk
- 2 gr citronella
- Chopped truffle
"The truffle is a diamond that turns your dishes into exquisite
your dishes into jewels of exquisite value".Javier Acedo, producer and marketer of truffles.
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