Lemon and Goat’s Cheese Ravioli

Lemon Goat Cheese Ravioli

Italians are passionate about just about everything, but when it comes to food, they have a passion for the ingredients that make up a dish as much as for the final result. I was recently speaking to a friend of mine from Firenze about garlic while he was making spaghetti con aglio, olio e peperoncino (spaghetti with garlic, olive oil and chili peppers). Although he was chopping up the Chinese garlic that is the most commonly available kind in Israel, he told me, “I only cook with Italian garlic or red garlic from France!” I explained to him that I only cook with local Israeli garlic that I buy fresh in season at the shuk. At that moment it hit me that I too am passionate about my ingredients.

If I am making homemade pasta, I will only make it with ’00’ flour, which is finally readily available here. And the reason for that is not because I am a flour snob, but that the all-purpose flour here in Israel behaves differently from flour in the US or the UK. I remember going to a cooking shop in Tel Aviv about 10 years ago that carries special ingredients for cooks and asking them if they had ’00’ flour. They had no idea what I was talking about, so I explained that doppio zero is a high protein flour that is the most highly refined and is talcum-powder soft. A few months later they ordered some and it has been available ever since. Even Stybel, a local flour mill, is offering it (Stybel 9 pasta flour).

My pasta maker was out of commission for several years because the handle was misplaced in one of our moves. I finally ordered the handle in the States and a friend’s parents were kind enough to bring it with them when they flew to Israel. What better way to try out the handle than whipping up a batch of pasta dough. The pasta dough recipe comes from a wonderful Italian cookbook called Two Greedy Italians: Carluccio and Contaldo’s Return to Italy by Antonio Carluccio and Gennaro Contaldo, which Mr BT brought back from London as a “just because” surprise. This is Gennaro Contaldo’s recipe with the exception of the turmeric and the lemon zest.

I changed Yotam’s recipe a little by serving the pasta with a drizzle of  homemade basil oil. It was a nice addition and didn’t overpower the lemon in the ravioli.

Lemon Goat Cheese Ravioli

Lemon and Goat's Cheese Ravioli

Serving Size: 4 as a starter

Pasta dough

300g (3 cups) Italian '00' flour

100g (1 cup) semolina

1/4 tsp turmeric

Grated zest of 3 lemons

4 eggs

Filling

300g (11 oz) soft goat's cheese

1/2 teaspoon sea salt

Pinch of chilli flakes

Black pepper

1 egg white, beaten

To Serve

2 teaspoons pink peppercorns, finely crushed

1 teaspoon chopped tarragon

Grated zest of 1 lemon

Rapeseed, olive oil or basil oil (see recipe below)

Lemon juice (optional)

Mix the flour, semolina, tumeric and lemon zest together on a clean work surface or in a large bowl. Make a well in the center and add the eggs. With a fork, gradually mix the flour into the eggs until combined and then knead with your hands until the dough is smooth and pliable, but not sticky. Shape into a ball, wrap in clingfilm and let it rest for at least 30 minutes or up to 2 days.

Divide the dough into four pieces. Flatten the dough and dust each side with flour before placing it in your pasta machine. Set your machine to the widest setting and roll the pasta dough through. Turn up the setting on the machine by one and repeat the process until you get to number 10 (or follow your manufacturer's instructions) and your dough is almost wafer-thin. When the pasta sheet is rolled out, keep it under a moist towel so it does not dry out.

Use a 7cm (3 inch) round ravioli stamp or the rim of a glass to stamp out discs from the sheets of pasta. Brush a disc with a little egg white and place a heaping teaspoon of the filling in the center. Place another disc on top and gently press any air as you seal the edges of the raviolo. Place the ravioli on a tea towel or tray, sprinkled with semolina, and leave to dry for 10-15 minutes or cover with clingfilm and place in the refrigerator for one day.

When ready to cook, bring a large pot of salted water to the boil. Cook the pasta for 2-3 minutes, or until al dente. Sprinkle with pink peppercorns, tarragon, and lemon zest. Drizzle with rapeseed, olive oil or basil oil, sprinkle with salt and a squirt of lemon juice.

http://www.baronesstapuzina.com/2011/11/12/lemon-and-goats-cheese-ravioli/

Basil Oil

Yield: About 1 cup

1 1/2 cups (packed) fresh basil leaves

3/4 cup olive oil

Add the basil and oil to a blender; puree until smooth. Transfer to small bowl. Season with salt and pepper.

Can be made 3 days ahead. Cover and chill. Let stand at room temperature for 30 minutes before using.

http://www.baronesstapuzina.com/2011/11/12/lemon-and-goats-cheese-ravioli/

Chicken with Pasta

We’re having a heatwave.
A tropical heatwave.
The temperature’s rising,
It isn’t surprising,
We’re having a heatwave.

Okay, I changed the last line…

It is really hard to be motivated to cook in this heat right now, but I am trying to make things that I can either make ahead of time or make something that doesn’t require me to be in the kitchen for too long. This pasta dish looks time consuming, but you can make the chicken stock ahead of time and freeze it.

Hope everyone is staying cool and enjoying the last dog days of summer. It is time to start planning for the holidays and I will be posting some Rosh Hashana ideas in the coming days and weeks.

Chicken with Pasta

Chicken with Pasta

Serving Size: 6

by Dr. Eli Landau and Haim Cohen

1 whole chicken

1 bundle of herbs (10 sprigs parsley, 10 sprigs dill, 2 bay leaves, 5 sprigs thyme)

2 carrots (1 chopped and 1 whole)

2 onions (1 chopped and 1 whole)

5 black pepper corns

3 juniper berries

2 bay leaves

2 tablespoons tomato paste

Flour, for dredging

Olive oil

2 garlic cloves, minced

1 teaspoon of rosemary, chopped

2 sage leaves, chopped

1 tablespoon thyme, chopped

1 cup dry white wine

1/2 cup green peas

1 kg penne, rigatoni, gemelli or other short hollow pasta

For the stock:

Remove the wings and necks from the chicken and place in a medium size pot with the herbs, the whole carrot and the onion, black pepper corns, juniper berries and bay leaves. Cover with water and bring to a boil. Lower the heat and simmer for an hour and a half. Discard the vegetables and herbs, and set aside the chicken pieces. Dissolve the tomato paste in the stock and set stock aside.

For the chicken:

Remove the fat that is on the inside of the chicken cavity and chop it coarsely. Using a sharp knife, cut the chicken into eight pieces, dredge them lightly into flour, and set aside. Put a half a cup of olive oil and the chopped chicken fat in a large dutch oven or deep frying pan with a cover on medium-high heat. When the chicken fat begins to dissolve, place the chicken pieces in the pot, in small batches, and brown on all sides. Set the chicken aside.

Put the chopped vegetables (carrot, onion and garlic) in the pot and saute for three to four minutes. Add the chopped herbs (rosemary, sage and thyme) and continue stirring for two more minutes. Return the chicken pieces to the pot and stir. Pour in the wine and scrape the bottom of the pot. When the wine evaporates, add enough chicken stock to cover, bring to a boil, lower the fire, season with a little salt and black pepper, stir once and simmer uncovered. Every so often, add a ladle of stock and stir. The cooking time will be an hour and a half to two hours, at the end of which the stock will be gone and the dish will be dense and nicely browned. Add the green peas at the very last minute and cook until heated through.

Cook the pasta al dente in lightly salted water according to instructions on the package; drain. Transfer the pasta to a serving bowl. Place the chicken with its sauce on top, stir gently and serve.

http://www.baronesstapuzina.com/2010/08/28/chicken-with-pasta/

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