A recipe by Chef Rosanna Marziale.

INGREDIENTS

• 1 oz squid
• 2 oz Mozzarella di Bufala Campana PDO
• 2 oz Ricotta di Bufala Campana PDO
• 0.5 oz flour
• 3.5 oz real clams
• 0.5 oz extra-virgin olive oil
• 1 slice of garlic
• 3.5 fl oz buffalo milk
• Chilli, salt and pepper

DIRECTION:

Whisk the Mozzarella di Bufala Campana PDO, cuttlefish and Ricotta di Bufala Campana PDO, then add salt, pepper, lemon peel and flour. Make the gnocchi and then pass them in cocoa butter. Cook and color to the plate with tomato powder. Open the clams in buffalo milk and strain the juice that comes out of clams pour into a dish the buffalo milk soup with clams and the gnocchi and decorate with clams. Sauté oii, garlic and pepper and add to the dish.