multicolored tagliatelle with fresh sauce
10 recipes
Quenelles with bottarga and pepper sauce
ingredients
servings
5
Iodized salt
to taste
Pepper
to taste
Basil
1 spoon
Butter
40 grams
Extra virgin olive oil
to taste
Onions
1 half
Yellow peppers
2 unit
Nutmeg
to taste
Fresh thyme
1 sprig
Mullet roe
30 grams
Grated Parmesan cheese
4 spoons
Eggs
2 unit
Sheep milk ricotta cheese
600 grams
second courses from Italy
Quenelles with bottarga and pepper sauce
Quenelles with bottarga and pepper sauce
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Quenelles of delicate taste that marry very well with pepper sauce
preparation
step 1
Mix in a bowl ricotta with fresh thyme, eggs, two spoons of grated cheese, olive oil, nutmeg, salt and pepper
step 2
With two moistened spoons, form quenelles and put them in a mashed potato, sprinkle with other parmesan cheese and melted butter and bake for about 10 minutes. At 190 °.
step 3
Wash and cut into small pieces the peppers, fry in oil pan, butter onion, then add the peppers, salt pepper and a little water and cook for about 20 minutes.
step 4
Then blend everything with basil and oil.
step 5
On the single plate put the quenelles on the pepper sauce and sprinkle them with minced bottarga.
