They came so delicate that they will repeat for sure. Artichokes used are those with thorns, surely the Sardinians, because they are almost impossible to find the Ligurian here in the mountains. I do not know about you, but for me a dish of homemade ravioli and well seasoned, is the maximum.
Recipe:
4 artichokes shallots
a handful of dried mushrooms
grated Parmesan cheese
marjoram oil pepper nut
Clean the artichokes, make them into slices and soak them with a little lemon juice.
Sauté shallots with a little oil aggungere artichokes into thin slices, a handful of soaked and chopped mushrooms, a
nut, a little water and cook and dry. Then chop on a platter with the crescent moon, do not use the mixer, because it becomes a mush.
add a pound of cheese (the stuffed suits - more dense)
1 whole egg - parmesan cheese
salt, pepper, marjoram
prepare pasta with
500 gr. flour - 5 eggs - I wanted to add that I do not like the stuffed pasta too thin and soft,
I like pretty substantial.
with this amount came to about 70 ravioli, with the rest of the dough I made taglierini
Season with walnut sauce.
recipe:
2 cups walnuts
a handful of pine oil
salt pepper grated Parmesan
marjoram cream
chop walnuts and pine nuts in a blender, adj. grain scratching. oil, salt and pepper, chopped marjoram. Dilute with boiling water, until the right creaminess, finally I always add a little cream.
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