Serves 5 portions
2500 g egg yoks
50 g eggs white
20 g olive oil (Terre Bormane)
2 g salt
500g swiss chard
100g olive taggiasche
55g baby squid
300g fish mousse
25g olive oil
25g parmesan cheese
1/2l fish stock
50g tomatoes confit
25g olive taggiache (Terre bormane)
Black Ink sauce
500g beards of scallops
25cl white vine
50g black ink
1 head of baby squid (deep fried) per portion
15g swiss chard
Mix all the ingredients and leave to rest for about 1 hour.
Clean and chop the baby squid very finely (keeping the head for later), add the rest of the element and the fish sauce. Season well.
As soon the farce is ready, start to make a tortelloni (6 per portion). Keep in the fridge.
Reduce the fish stock and at the last minute, blend with olive oil and add the tomatoes confit and the olives.
Black ink sauce
Clean the scallops beards, and leave them under the water and rock salt for 12 hours.
In a pan, start to fry the shallots slowly, add the beards and the white wine. Let the white wine evaporate slightly and add the chicken stock, reduce and pass. Add the black ink.
Dress the plate with a cooked Swiss chard leaf, Tortelloni on the top and the two sauces. Garnish with a deep fried squid head.
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