Buffalo milk ravioli and anchovy-pouring vegetables

PROCEEDINGS

For the dough, put the flour on Workbench, then make a hole in the Middle, spreading it on the sides (the so-called fountain) and pour the eggs (shelled obviously). Add the salt and beat the eggs with a fork, only for slegarle. Begin to add the eggs slowly to the flour and then, When they mix, working the dough vigorously for 10-15 minutes on floured work surface with a little’ semolina, until the dough will lischio and homogeneous. Then wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. When I dial you will see that, from hard which was, it becomes soft and elastic: It is the miracle of gluten.

While the dough rest, prepare the stuffing. Put the gelatine in cold water for 15 minutes. Pour into a casserole the buffalo milk, season with a pinch of salt, black pepper and lemon zest and heat (should not boil), then add the gelatine well squeezed. Stir until it has dissolved completely and pour the mixture into a bowl (wider than it is deep, so it cools before). Cooling the mixture will solidify. If you decided to use milk and cream you can follow the same pattern, If you want to make stuffed with ricotta, pass it through a sieve and season with salt, black pepper and grated lemon rind.

Roll out the pastry to the thickness you prefer (I like a little’ consistent) and cut squares. Moisten the edges with very little water and put a scoop of stuffing of buffalo milk. Close the ravioli as Favorites: You can stack them like normal ravioli, fold them in half or make them like I did fold all edges at the top at the top. Put the ravioli on a cloth powdered semolina flour and cover with a cloth.

For the dressing, clean and slice the zucchini and carrot brunoise (tiny cubes), Finely chop the shallot. Skip the shallot and the vegetables in a little extra virgin olive oil for a minute and a half. Add the anchovy sauce, After turning off the burners.

Cook the pasta in plenty of boiling salted water and skip the ravioli with vegetables by joining cooking water to cream. Sprinkle with a little parmesan and serve immediately. Bon appétit!

THE PAIRING: An important wine and complex for a recipe just as varied and experimental, by combining vegetable flavors, salty foods and fats. We propose a Franciacorta Docg pas dosé, reserve 2007, produced by wineries Il Mosnel. Wine is called QDE, a question of labels, and is produced from Chardonnay (40%), Pinot Blanc (40%), Pinot Noir (20%). The wine ages of 60 months on Lees. Smells of dried fruit, yeast, crusty bread; elegant taste, with a perlage and delicate.