Garlic paste, Olio e peperoncino. A classic Italian cuisine with which I grew up and I adore. A dish for me extraordinary in its simplicity, true emblem, along with traditional pasta with tomato sauce, the Mediterranean diet. A dish to which long wanted to pay tribute reinterpreting it in a personal way, Creative. But without distorting it, without adding anything that wasn't the classic ingredients ' allowed ': pasta, garlic, oil, Chili, parsley. And the sprinkling of pecorino that smacks of heresy but having plenty of love. Think and rethink, I did spend three years of blogging. And here is my idea: the dough becomes a dumpling, the stuffing is obviously made of garlic, Olio e peperoncino, parsley becomes a powder and cheese fondue. No more and no less. You eat in one bite, because cutting oil runs away (actually it is an emulsion of oil and water linked with agar agar). Closing his eyes just feels what you feel: persistent scents of garlic, the spicy Chili, Virgin olive oil quality.
Ingredients for 4 people:
for the dough
- 150 grams of flour 00
- 150 grams of durum wheat semolina
- 1 whole egg
- 6 egg yolks
- a pinch of salt
for the filling
- 3,5 grams of agar agar
natural mineral water 80 milliliters.
- 250 ml extra virgin olive oil
- 2 cloves of garlic from Sulmona
- 1 red pepper
- Salt, a pinch
- 100 grams of grated pecorino romano Pdo
- 80 ml whole milk
- a bunch of parsley
For the filling: the previous evening to clean the garlic and cut it into very thin slices, then cut the pepper into thin rounds. Put garlic and pepper in the olive oil and leave them to soak all night. The next day, pour the oil into a saucepan, tall and narrow (that's fine for milk) and heat over low heat: When the oil is hot, garlic and chilli will take color becoming crispy. Immediately remove from heat and strain, putting aside the chips of garlic and chilli for garnish.
Dissolve agar agar in the water and bring the liquid to a boil for 15 seconds, then remove from heat and add the extra virgin olive oil and a shadow of salt. Allow to cool and pour into the glass of the mixer, then whip with electric mixer until an emulsion. Set aside and allow to cool before at room temperature, and then in the refrigerator until the mixture is completely solidified.
For the dough: put the flour on the work surface, make a large hole in the middle and put the whole egg, the egg yolks and salt. Beat the egg yolks with a fork to untie them, then begin to mix the flour and kneading. If the dough is too hard, Add a teaspoon of warm water and start to knead, adding still, always in very small quantities, If necessary. You have to get a smooth dough, smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes (better a few hours) at room temperature. Anti-pasta machine make the dough some sheets, gradually more thinner. With a square pastry rings cut out some squares from sheets, then moisten the edges, brushing them with a little egg white. Put a teaspoon of filling on each rectangle of dough and form the ravioli by joining the Summit top 4 Quad tips, then with two fingers ' pinch ' the 4 diagonals to seal the whole thing.
For the dust of parsley: remove the parsley stalks, line a baking sheet with parchment paper and arrange over the parsley leaves. Bake in a preheated oven at 100 degrees for 10 minutes or until the leaves do not crumble completely between your fingers. Crumble and sieve to obtain a fine powder.
For the cheese fondue: bring the milk to a boil, turn off the heat and add the grated cheese, stirring until dissolved, then go to chinoise to remove any lumps of cheese.
Cook the ravioli in boiling salted water for 2 minutes, drain and dress with a little extra virgin olive oil.
Composition of the dish: pour a spoonful of cheese fondue in the pot, arrange around the ravioli in a harmonious way, drizzle with a little extra virgin olive oil and garnish with fried garlic and chilli. Sprinkle with parsley powder and serve immediately. Bon appétit!