Little pea mould with buffalo mozzarellina, octopus carpaccio, bottarga, and avocado


  • 210 g La Veronese® pea flour
  • 90 g Parmigiano Reggiano cheese
  • 3 eggs + 3 egg whites
  • 3 avocados
  • 150 ml milk
  • 3 table spoons of bottarga di muggine (mullet roe)
  • 1 untreated lemon
  • 6 Mozzarelline di Bufala (little Buffalo mozzarella)
  • 100 g octopus carpaccio
  • 1 teaspoon of sugar
  • Beetroot sprouts
  • Salmon roe
  • EVOO to taste
  • Salt and pepper


Cut the avocado in pieces and liquidize with the milk. Add the flour, the Parmigiano cheese, the eggs and egg whites, the bottarga, sale and pepper to taste, and work into a dough.  Finally, add the teaspoon of sugar and the zest of the lemon.

Transfer the dough to a cocotte, add a slice of octopus carpaccio to the centre along with a mozzarellina, and cook in the oven at 180 C°/160° Fan/Gas Mark 4 for 30/35 min.

Once the dish is cooked, remove from the oven and let cool down. To serve, place the mould on a plate, alongside some beetroot sprouts, some little octopus strips, salmon roe, lemon zest, and just a dab of bottarga di muggine.

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