Hand-made ravioli with black cuttlefish and filled with swordfish greedy. This dish is a tribute to Sicily and its traditions, in particular in Messina, my city, of which swordfish is wonderful’ is one of the dishes-symbol. With the delicious sauce of ' wonderful ', made of olives, Capers, Onion, celery and tomato, top this off normally pasta, but I wanted to reinterpret it making the swordfish (that is a main course) the filling of dumpling, I did the ' squid’ that, in turn, is a traditional Sicilian recipe. In contrast, I put the aubergines, diced and fried in cream with Mint, and a little baked ricotta, produced in the mountains of my province.
BLACKS RAVIOLI STUFFED SWORDFISH a ghiottaPrint This
- FOR PASTA
- 70 grams of flour 00
- 30 grams of bran of hard wheat
- a bladder of squid
- salt to taste
- an egg
- FOR THE FILLING
- 250 grams of swordfish in a slice only (the Strait, I recommend)
- 250 grams of cherry tomato puree
- 10 green olives in brine
- 10 capers desalted
- 1 stick of celery
- 1 small onion of Tropea
- 4 Tablespoons extra virgin olive oil
- a small piece of chili pepper
- salt to taste
- FOR CREAM EGGPLANT
- an Eggplant
- a handful of mint leaves
- salt and pepper
- extra virgin olive oil as required
- FOR EGGPLANT FRIED
- a quarter of Eggplant
- salt to taste
- enough flour
- oil for frying, just enough
Prepare the dough: put on a spianatoi flour, the grits, the egg, Salt. Squeeze the bladder containing the black cuttlefish and add it to the dough. Knead all up to obtain an elastic and homogeneous compound. Cover with plastic wrap and let rest 30 minutes. Meanwhile, preheat the oven to 200 degrees. When the temperature has reached, Bake the Eggplant, wash and entire, using a pan covered by baking paper. Cook 45 minutes. Divide the eggplant into two parts, remove the pulp and pass through a mixer with mint, Salt, pepper and oil, until the mixture is thick and smooth. Set aside.
While the Eggplant is in the oven, with a knife dicing the workpiece remaining eggplant. Place in a colander. Add salt, with a weight over eggplant, to do so you lose the vegetation water. Wait 30 minutes. Using the blotting paper, dry the diced eggplant. Flour and fry in hot oil (160 degrees) until they are crisp and golden brown.
For delicious swordfish: chopping onions, take slice celery, the olives, Capers. In a pan, add oil, onion and celery. Cook over medium heat, adding a little warm water. Then, add the capers, the olives and tomato puree, pepper and salt. Cook the sauce for 10 minutes and add the swordfish. Cover and Cook 10 more minutes.
While the swordfish bakes, prepare the dough for ravioli: must be thin but not too, because the filling is ' heavy '. With the aid of a pastry rings or with the appropriate tool to cut the dough, make four large ravioli of the form that you prefer (I made it square, but they are beautiful and are also easier to achieve if the shape is a half-moon). Crumble the swordfish, mix with the chopped olives, Capers, celery and onion (without putting too much liquid sauce). Place the filling in the center of each ravioli, Brush the edges with egg white and cover with the other sheet.
Do restrict the gravy of greedy in his frying pan. Cook the ravioli in boiling salted water for 2-3 minutes. Drain al dente and season with a little oil. Serve ravioli greedy, garnishing the dish with a little of elapsed sauce, The Eggplant, a few mint leaves, the fried eggplant and some curls of baked ricotta.
THE PAIRING: We choose a rosé wine of the Garda for this recipe with varied tastes. In particular, We recommend a Valtènesi Doc Chiaretto produced by Costaripa. “Molmenti”, This is the name of the wine, It is characterized by its freshness and gives hints of white fruits, red fruits and vanilla. Its taste is savory and the finish is persistent.