BI-COLOUR CANNELLONI WITH ÈBACCALÀ, ÈFRIARIELLI AND YELLOW DATTERINI TOMATO SAUCE

Serves 4

To prepare the black and yellow pasta: mix the ingredients by hand or in a food mixer until smooth, then place them in a sealed bag to rest in the fridge for at least a couple of hours. Rollout the yellow dough through the pasta machine into a smooth and long shape. Then, pass the black dough through the pasta machine and cut it into a tagliatelle shape. Lay the tagliatelle over the yellow pasta dough, keeping them a couple of centimetres apart. Now pass this through the pasta machine, trying not to stretch the dough excessively. Cut out 12x12cm squares and form the cannelloni shape using a mould for Sicilian cannoli, then boil them for a few minutes in boiling salted water. Cool the cannelloni in iced water. Prepare the filling, mixing the Èbaccalà with the chopped turnip tops, the marjoram, the garlic oil, the béchamel and 10 g of bottarga, then season with salt and pepper. Fill the cooled cannelloni with this mixture and steam for 20 minutes. In a pan add some oil, garlic and yellow datterini tomatoes and cook for 30 minutes over low heat. Blend it and season with salt and pepper. Pour the yellow datterini sauce on a plate, lay carefully the cannelloni on top of it, then add a sprinkle of bottarga, a few marjoram leaves and finish with a drizzle of extra-virgin olive oil.