Boil the tagliolini, divide them into three bowls and season with the pesto, tomato sauce and squid ink. Form nests with a fork and let them cool. Prepare a capable pot with water and ice. In the microwave heat the mozzarella just enough to make it again malleable. Insert the noodle nest in the center and remove it by quickly immerging it in the water and ice bath. After transferring the balls into the mozzarella water. Prepare a breading with breadcrumbs and semolina in a ratio of 1: 2, a part of semolina for two parts of breadcrumbs. Dry the mozzarella balls, roll them first in the flour, then in the beaten egg, then in the breadcrumbs, then again in the egg and in the breadcrumbs. Fry in deep oil until golden brown. Serve hot.
a cura di Pasqualina in Cucina.