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Ingredients
Black Pasta and Sea Bass Filling
- 320 g 00 flour, plus extra for dusting
- 5 medium eggs, 1 beaten
- 1 egg yolk, from medium egg
- 2 sachets squid ink, liquid, diluted with 1 tsp water
- 250 g sea bass fillets, skinless, cut in pieces (approx. 3-4 cm) (see tip)
- 50 g mascarpone
- 120 g ricotta cheese, drained
- 2 sprigs fresh parsley, leaves only
- 1 lemon, zest only
- 1 tsp salt
- ¼ tsp ground black pepper
Cherry Tomato Sauce
- 50 g onion, quartered
- 40 g extra virgin olive oil, plus extra for garnishing
- 500 g cherry tomatoes, halved
- 2 - 3 sprigs fresh thyme, leaves only
- 1 pinch sugar
- 1 tsp salt
- 1 pinch ground white pepper
- 1 lemon, juice only, for garnishing
- Nutrition
- per 1 portion
- Calories
- 3098.3 kJ / 740.5 kcal
- Protein
- 37.9 g
- Carbohydrates
- 73.5 g
- Fat
- 34.8 g
- Fibre
- 5.1 g
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