top of page
THE FOOD GAP
Evan Stevens
Jan 10, 2024
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...
bottom of page