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Blog posts of '2013' 'November'

POPPY SEED CAKE
POPPY SEED CAKE
INGREDIENTS (serves 6):
DOUGH:
  • flour 1 kg;
  • fresh yeast 30 gr;
  • 3 eggs;
  • milk 400 gr;
  • butter 100 gr;
  • sugar 3 tbsp;
  • pinch of salt;
FILLING:
  • poppy seeds 500 gr;
  • butter 100 gr;
  • honey 100 gr;
  • sugar 10 tbsp;
  • milk 1 cup;

 

 

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SPINACH RAVIOLI WTH SAGE BUTTER
RAVIOLI WITH SAGE BUTTER
INGREDIENTS (serves 6):
  • 400 gr plain flour, plus extra for dusting;
  • 4 eggs;
  • pinch of salt;
  • 60 gr butter;
  • 20 sage leaves;
  • 8 tbsp freshly grated parmesan;
  • 500 gr spinach leaves;
  • 3 eggs;
  • 100 gr ricotta;
  • sea salt and freshly ground black pepper;
STEPS:  
  1. Make the pasta dough: shake the flour trought the sieve to form a mound on the benchtop. Make a well in the center, break the eggs into the well and, using a fork, beat the eggs together until combined. Then, still with the fork, start incorporating some flour into the eggs, a little at a time, until the eggs aren't runny any more. Put the fork aside and continue to knead with your hands until the dough is smooth and elastic. Wrap the dough in cling wrap and let it rest for a minimum of 20 minutes at room temperature or for up to 24th hours in the fridge;
  2. To make the filling, wash the spinach,then toss in a large pan over the medium heat and wilt in only the water left clinging to the leaves - this should only take a few minutes. Squeeze dry and chop finely. Break the eggs into a bowl and beat lightly. Add the spinach, 4 tbsp. of parmesan,ricotta and nutmeg. Season with salt and pepper and mix with a wooden spoon until everything is properly amalgamated;
  3. Make the ravioli. Roll out the pasta dough into two very thin sheets, each rougthly the same size and shape. Lay out one of the pasta sheets on a lightly floured work surface. Place teaspoons of the filling 3-4 cm appart in rows on the pasta, leaving 2cm at the edge of the pasta sheet. Carefully brush a little water or beaten egg onto the pasta around each mound of filling. Lay the second sheet of pasta over the first and gently, using your fingers, press down on the sheet around the mounds of filling, pushing out any air that may have been trapped. Cut out the ravioli using a ravioli cutter or sharp knife (or the rim of a glass for round raviolli) and finish each one with a final press of your fingers to seal it around edges;
  4. Leave the ravioli to rest on floured tea towels for 30 minutes, making sure they do not touch each over;
  5. Melt the butter in a large non-stick frying pan over low heat with about half of sage leaves. Meanwhile, cook the ravioli a few at a time in plenty of boiling salted water for 3-4 minutes. Lift out using a slotted spoon and transfer to the frying pan. When all the ravioli are cooked, add the rest of the sage leaves and the parmesan, then toss gently for a minute or so. Place on the platter and serve immediately;

 Please find this and other great pasta recipes in this gorgeous book of Lucio Galetto The art of pasta:

 

RABBIT CANNELLONI WITH JERUSALEM ARTICHOKE SAUCE
BEETROOT RAVIOLI
INGREDIENTS (serves 6):
PASTA DOUGH:
  • 400 gr plain flour, plus extra for dusting;
  • 4 eggs;
  • pinch of salt;
  • 40 gr freshly grated parmesan;
  • 1 tbsp thyme leaves, chopped.
FILLING:
  • 100ml extra virgin olive oil;
  • plain flour for dusting;
  • 1 large farmed rabbit (1.6-1.8kg), legs jointed and saddle cut in half;
  • 2 white onions, roughly chopped;
  • 1 carrot roughly chopped;
  • 3 large ripe tomatoes, roughly chopped;
  • 1 bunch thyme;
  • 250ml white wine;
  • 2 litres chicken stock;
  • sea salt, freshly ground black pepper;
  • 100 gr ricotta;
  • 50gr freshly grated parmesan;
  • 2 egg yolks;
  • large handful of flat-leaf parsley leaves, chopped.
SAUCE:
  • 400 gr Jerusalem artichokes;
  • 1/2 lemon;
  • 2 tbsp. extra virgin olive oil;
  • 1 white onion;
  • 2 cloves garlic, chopped;
  • 1 bay leaf;
  • 1 litre chicken stock;
  • 80 ml cream;
  • sea salt and freshly ground black pepper
STEPS:  
  1. Make the pasta dough: shake the flour trought the sieve to form a mound on the benchtop. Make a well in the center, break the eggs into the well and, using a fork, beat the eggs together until combined. Then, still with the fork, start incorporating some flour into the eggs, a little at a time, until the eggs aren't runny any more. Put the fork aside and continue to knead with your hands until the dough is smooth and elastic. Wrap the dough in cling wrap and let it rest for a minimum of 20 minutes at room temperature or for up to 24th hours in the fridge;
  2. Meanwhile make the filling. Heat the olive oil in a heavy-based stockpot or large saucepan over a medium heat. Lightly flour the rabbit, then fry on all sides untill golden brown. Remove from the heat and set aside;
  3. Add the onion, carrot, tomato and thyme and cookfor 3 minutes, then return the rabbit to the pan and pour over the stock. Season to taste, cover and simmer until the rabbit is tender (about 35 minutes). Remove the pan from the heat and leave the rabbit to cool in the liquid;
  4. Then rabbit is cool enough to handle, take it out of the pan and strip meat from the bones. Put the meat in a large bowl and discard the bones;
  5. Strain the stock into another saucepan and simmer until it is reduced to half its original volume and is very thick. Set aside;
  6. Add the ricotta, parmesan, egg yolks and parsley to the rabbit meat and season to taste with salt and pepper. Mix well adding enough of the reduced stock to make the filling moist, but not wet. Refrigereit;
  7. For the sauce, peel and chop the articholes, dropping them into a bowl of water acidulated with a squeeze of lemon juice. Heat the olive oil in a medium-sized saucepan and sweat the onion and garlic for 3 minutes - do not brown. Add the bay leaf, stock and the drained artichokes and simmer until the artichokes are soft, about 20 minutes. Remove the pan from the heat, discard the bay leaf, and allow the sauce to cool. Blend until smooth, adding the cream and seasoning with salt and pepper to taste;
  8. Preheat the oven to 170℃ and grease a ceramic baking dish (or line it with baking paper);
  9. Roll out the pasta dough into very thin sheets,  then cut into rectangles about 10 cm x 7 cm. To assemble the cannelloni, take a pasta rectangle and place 3-4 tablespoons of the rabbit mixture along one of the long side , leaving a 5 mm gap from the edge of the pasta and shaping the filing into a sausage no more than 3 cm in diameter. Moisten the far edge of the pasta and roll from the filling towards the moistened edge. Repeat until all the pasta and filling is used up.
  10. Nestle the cannelloni, seam-side down, in a single layer in the baking dish so that there is no space between them. Add enough of the reduced stock to come a third of the way up the sides of the cannelloni, top with a drizzle of olive oil and a little parmesan and bake for 20 minutes.
  11. Meanwhile, gently reheat the Jerusalem artichoke sauce.
  12. Arrange the cannelloni on a serving place pour over the sauce and garnish with thyme leaves.

 

Please find this and other great pasta recipes in this gorgeous book of Lucio Galetto The art of pasta: