Fish 46% (lemon and/or brotula), ricotta (whey, salt, acidity regulator: lactic acid), pink prawn 12.5%, breadcrumbs (type “0” soft wheat flour, water, salt, yeast of beer), mascarpone (milk cream, acidity regulator: citric acid), Argentinian prawn 2%, lemon juice, parsley, sunflower seed oil, salt, pepper, garlic.

Ingredients for 4 people

Tortelli with seafood flavor 20 pcs

San Marzano tomatoes 8 pcs

Redfish 1 pc

Taggiasca olives 150 g

Basil 200 g

Axanthan gum 0.5g

Extra virgin olive oil to taste

salt

For the tomato water: wash and divide the tomatoes into 3 with a regular cut, put them in a container suitable for microwaves and close everything with cling film. Cook for 10 minutes with intervals every 2 minutes at 700w. Once ready, with the help of a Chinese strainer and etamine, we sift our liquid and decant it by gravity, our result should be an almost transparent liquid.

For the scorpion fish: scale, gut and, once clean, divide it into two fillets. We remove the bones and cut it into small lozenges. In a nice hot pan with a drizzle of oil, sear the redfish on the skin side and, for a maximum of 1 minute, on the meat side.

For the olive powder: let it dry in the oven for 7/8 hours at 80 g. Once the olives are dry we blend them with the help of a cutter.

For the basil cream: blend the basil with oil, salt and ice, add a little axanthan to make our sauce blended.

Cook the tortelli in boiling, salted water. Once ready we sauté them in the pan with a light drizzle of oil. We plate the tortelli at the base of the dish, place the scorpion fish and the Taggiasca olive powder on top, a few sprigs of basil cream and, finally, pour in the tomato water and garnish the dish with sprouts.

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