- Turmeric bread rolls 4
- Octopus tentacle 1 per person
- Long-life fresh Sheep Ricotta 8 abundant tablespoons
- Boiled potatoes 4
- Lemon and ginger emulsion to taste
- Wild fennel to taste
Cut the bread rolls in half.
Make an emulsion with lemon juice and a pinch of powdered ginger, beat them well together.
Peel the potatoes and boil them in plenty of salted water.
Once cooked, drain the potatoes and mash them with a fork, add Sheep Ricotta and season with lemon and ginger emulsion.
Fill the bread rolls with the mixture you have obtained, add an octopus tentacle and finish with a few sprigs of wild fennel.
RECIPE BY: Luisa Bayre and her staff
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