Luca Loris Aloia
Cokito Gourmet single origin Colombia
Ravioli with cuttlefish ink and burrata cheese, with peeled cod and Cokito coffee cream
INGREDIENTS100 g durum wheat flour; 180 g Spreadable cheese; 80 g cod; 30 g Burrata; 20 g Butter; 5 g cuttlefish ink; 1 egg; Rosemary to taste; Salt to taste; Powdered coffee to taste
Combine flour, water, egg, cuttlefish ink and add salt, knead until the mixture is smooth and homogeneous. Let the dough rest for 30min and take care of the coffee cream. Heat a knob of butter in a pan, add the cheese, the coffee and mix until you obtain a smooth and creamy consistency. Once melted, add salt. After 30 minutes roll out the dough and roll out the dough, add the burrata and prepare the ravioli. In a pan, blanch the cod for about 3 minutes, with a pinch of salt and a sprig of rosemary, once cooked, dry it with a cloth and bone it. Cook the ravioli and compose the dish with coffee cream, puffed cod and coffee powder.