Squid Ink Agnolotti with Brown Butter, Ricotta Mousse, and Parmesan (inspired by the Baptistery of St. John)
SQUID INK AGNOLOTTI with BROWN BUTTER, RICOTTA MOUSSE + PARMESAN 120 g AP (or 00) flour 35 g spinach puree 1 whole egg 1 g cuttlefish ink...
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THE FOOD GAP
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