I told you that for now I'm obsessed with the fresh pasta ... duck my grandmother can not even relax a little, which works is a marvel even if he did yesterday unafaticaccia, has churned out well for the New Year 300 ravioli at a restaurant, when we returned home and was exhausted so I tucked the blankets and I prescribed a few days of rest would not be forzatopromettendole disturbed for quite some time, although to be honest, I think about it the morning of 31 new need her, but not for long, I'm sure he'll understand, I just have to roll out two sheets glistrudel ... and in the name of what binds us, I do not think I will deny your support!! These ravioli I made them a few weeks ago and had been placed in the freezer waiting for the inspiration that he might revive and out of the polar ice ... Yesterday I was avanzata una zucchina da un'altra pasta e vedendola in frigo tutta sola ecco che la mia testa pensa subito aitortelloni....purtroppo le uniche dosi che vi posso dare sono quelle per la pasta all'uovo, tutto il resto è ad occhio
200 g semola di grano duro
100 g di farina 00
3 uova
Impastare, avvolgere l'impasto con la pellicola e lasciare riposare qualche ora in frigo.
Per il ripieno ho usato ricotta (messa a scolare per una notte), pomodori secchi e tanto basilico, I whipped the first tomatoes and basil then I added the cheese ...
For the cream of zucchini:
Blanch the zucchini in lightly salted boiling water, cool and smash it into the cup of blender with olive oil, little water and cooking a drop of the milk back on the heat and adjust salt and pepper.
If you want the soup smoother:
to cook a potato in lightly salted water, when it is almost ready add the zucchini cut into pieces and continue to cook for a few seconds to cool the zucchini, put everything into a glass with oil and then you'll get a simple liquid that will need a thickener, you can also use the the ages and a drop of milk and mix with the blender ... go to a fine sieve and return the cream over low heat until it thickens .... All this because the first cream to make a binder were the fibers of the zucchini, the second one will be removed from the fibers setaccitauraxanthumgum, arrow root, corn, various flours, but the potato is the classic thickener for a smooth and even what to fewer problems: p
I cooked the ravioli in plenty of lightly salted water, I sautéed them in vegetable broth with saffron and extra virgin olive oil, the usual that I do and then put in the freezer and pull out at the time of need and served over creamy ... Happy New Year to all
200 g semola di grano duro
100 g di farina 00
3 uova
Impastare, avvolgere l'impasto con la pellicola e lasciare riposare qualche ora in frigo.
Per il ripieno ho usato ricotta (messa a scolare per una notte), pomodori secchi e tanto basilico, I whipped the first tomatoes and basil then I added the cheese ...
For the cream of zucchini:
Blanch the zucchini in lightly salted boiling water, cool and smash it into the cup of blender with olive oil, little water and cooking a drop of the milk back on the heat and adjust salt and pepper.
If you want the soup smoother:
to cook a potato in lightly salted water, when it is almost ready add the zucchini cut into pieces and continue to cook for a few seconds to cool the zucchini, put everything into a glass with oil and then you'll get a simple liquid that will need a thickener, you can also use the the ages and a drop of milk and mix with the blender ... go to a fine sieve and return the cream over low heat until it thickens .... All this because the first cream to make a binder were the fibers of the zucchini, the second one will be removed from the fibers setaccitauraxanthumgum, arrow root, corn, various flours, but the potato is the classic thickener for a smooth and even what to fewer problems: p
I cooked the ravioli in plenty of lightly salted water, I sautéed them in vegetable broth with saffron and extra virgin olive oil, the usual that I do and then put in the freezer and pull out at the time of need and served over creamy ... Happy New Year to all
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