A few days ago I am a member of the Academy of chili, I could not "celebrate" the event with a recipe worthy of the membership: so here's the ravioli stuffed with the most classic Calabrian andujar resting on a delicate sauce of peas. The combination dell'anduja spicy with the sweet pea is 'stupendevole', almost touching. The result is worthy of a love marriage where you feel sexy in all its flavor but does not bother kept under control by the softness of the sauce.
Before leaving the recipe is only right to thank Loredana , which has inspired and given a name to shape of the pasta: daisies filled.
For the sauce of peas:
300 grams of frozen peas
extra virgin olive oil to taste
sparkling water to taste salt
Unfortunately, this is one of those preparations for which must go to 'eye'. The nice thing is that despite the peas are out of season, as should be used, you can use frozen ones that have been frozen in time as soon as collected, or buy a pack of frozen ones from supermarket. Obviously the first is the best thing I'm not even to say, even if they are not preserved anything: not preserved tomato, do not make a lot of stewed fruit, syrups not anything, but most importantly it is increasingly difficult to find fish, salted or in brine in the house. But no more talk, blend together the peas, half cup (about 75ml) of sparkling water (cold), the oil and a pinch of salt. Add more water or if you need more oil. Simmer the mixture obtained in this way for about ten minutes, even regular water or oil and salt and blend again until you get a puree. Pass through a fine sieve, let cool, cover with plastic wrap and keep refrigerated until time of service.
For the filling of Andújar:
400 grams of extra virgin olive oil to taste andujar
sparkling water to taste
Private andujar of the gut where it covers the content and work with a cutter. Add enough extra virgin olive oil and when very little water, until creamy and smooth. It must always be kept in mind that this is a filling that we should not make a cream, but something slightly more dense. Place in a sac-a-few and store until ready to fill pastry.
For the pastry:
210 grams of durum wheat
90 grams of flour 00 egg yolks 6
salt
natural mineral water to taste
Mix the flour with the egg yolks and a pinch of salt adding a little water if it were to serve until a smooth ball of dough, not sticky. Cover with foil and let stand in refrigerator for at least an hour.
Roll up the dough as possible, I used the roller of Kitchen Aid at full closure (8). Place half of dough on the filling of Andújar and cover with the other half of pastry. At this point it is essential to help with your fingers to remove air around the filling, and then proceeded to print with the tool round the stars, from last merge the two opposite edges of the round shape to get the daisy.
Lay the dough on a baking sheet covered with parchment paper and sprinkle with a little flour.
The dish:
Boil pasta in salted water. Heat the sauce of peas in the microwave. Serve the sauce spreading mirror and then put on it the daisies just jump in a little extra virgin olive oil. Garnish the dish with a strip of tomato fried in a little extra virgin olive oil.
