INGREDIENTS FOR THE FILLING :

Gr.350 of grouper, 1 big spoon of capers,parsley,chilly,1 egg, 1 big spoon of parmesan, 1 ladle of fish stock.

Boil the grouper with celary,carrot, onion, two cloves and prepare a court-bouillon.( not water but ice )

Blanch the capers to remove salt, chop both and add parmesan,salt,chilly,parsley and the egg. Stir well.

FOR THE SAUCE :

Gr.200 of grouper

½ big spoon of capers

4 fresh ripe tomatoes

Oil extra virgin of olives

Parsley

1 fresh onion

Chilly

½  glass of  white wine

¼  Stock  of the cernia.

Chop the onion,with oil, add the grouper cut into small pieces, add wine ..let evaporate ,add tomatoes,capers ,fresh chilly  and add slowly the stock of the grouper, parlsey.

Reduce the sauce to obtain a proper consistency.

Cook the ravioli in a salt water …drain them when they float and put in the pan with the sauce.

 

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