Rabaton That Go to the Sea

Method

1. Blanch mixed greens (spinach, chard, Swiss chard, or similar) with a clove of garlic until wilted. Drain, cool, and squeeze out excess water.
2. Finely chop the greens with a knife.
3. In a bowl, combine the chopped greens with sheep's milk ricotta, grated Parmesan (70-80 g), one egg, grated nutmeg, salt, pepper, and enough breadcrumbs to form a compact mixture.
4. Shape the mixture into small sausage-like rolls (rabaton), lightly dusting your hands with flour.
5. Lightly coat the rabaton in flour.
6. Cook the rabaton in vegetable broth or the blanching water with a stock cube for a few minutes until they float to the surface.
7. Drain the rabaton and place them in a buttered baking dish. Sprinkle with Parmesan and gratiné in the oven until golden.
8. In a separate pan, heat extra-virgin olive oil with a clove of garlic. Add some of the reserved cooked greens, then clams, prawns, cherry tomatoes, nduja, and a splash of broth. Cook until the clams open.
9. Add halved quail eggs, julienned fresh ginger, lemon zest, chives, and a spoonful of black garlic cream. Stir gently.
10. To serve, place the gratinated rabaton in a deep bowl, pour the seafood broth over them, and garnish with fried sage, black garlic cream, and quail eggs.