If you read my post on my
cooking class with chef Mauro Improta, you already know I was very impressed.
As I promised, I took part
in one of his lessons again and, in a cheerful and carefree spirit, I learned
how to make fresh stuffed pasta.
The essential ingredients
are:
200g flour 00
2 eggs
25g cuttlefish ink
2 cuttlefish 150 g
1 smooth escarole
1 clove of garlic
5 cherry tomatoes
40 g olive oil
500 g gilthead bream
2 boiled potatoes
40 g of Grana padano cheese
fresh parsley, salt, pepper
to taste
After having extracted the
ink from the cuttlefish, Mauro placed it at the centre of a flour mountain, he
added the eggs, salt and mixed it well to obtain a smooth dough to wrap in
plastic film and to leave to rest in the refrigerator.
After that he steamed the
fillets of gilthead bream and he blended them along with the potatoes and grana
padano cheese, adding a little salt, pepper and parsley, to make the filling.
The chef julienned the
cuttlefish, lightly frying them in a pan with oil, garlic and cherry tomatoes
and flavouring with salt, pepper and parsley.
At this point, he rolled
out the dough and cut it into circles with a pasta cutter and placed an amount
of the filling on the top of each one.
Then Mauro closed the
ravioli in a cockscomb shape, he boiled them for a couple of minutes and then
he cooked them in the sauce of cuttlefish until creamy, adding the blanched
escarole, cut into julienne strips, and a trickle of olive oil and a pinch of
white pepper.
In addition to being good,
these ravioli have a truly captivating colourful effect!
English version by Maurizio de Santis
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