Doubts for dinner ...
Normally deciding what to put on the table is not a big problem, I see what is in the pantry and then I put myself in the kitchen;
in case, if you miss something, I jump on the bike and I'm going to do the last shopping.
But the other night I found myself in front of a big doubt: not only a guest vegetarian ...
... Because, to date, there are no problems: many traditional recipes are, after all, vegetarian recipes! But one of the other guests was fierce anticipolle (and similar, to avoid mistakes!); and I in my vegetarian dishes always litter with onions, spring onions, leeks and shallots. And if there is a chance, I never miss chopped chives!
Since I do not admit that doubts of this sort can bring me down, I decided that I would put on the table a single and original dish; a dish that was able to please everyone but that was not the usual spaghettata garlic, oil and chili that often solves many problems (knowing how to do well, of course!); among other things, garlic was appreciated by everyone.
This was my solution:
Ravioli with buffalo mozzarella sautéed with a ragout of cardoncelli.
I mixed in a bowl of small cubes of buffalo mozzarella with an egg, crumbled macaroons and bread crumbs. So I put the pasta dough on the stencil to the triangular ravioli, I distributed the stuffing, covered with the rest of the dough and pressed well with a rolling pin to seal them. After taking them out from the shape I expected from drying out a bit 'before you separate them with care using the wheel cutter.
I chopped the cardoncelli (cultivated, bio) and browned them in a pan with two cloves of garlic just crushed with the palm of the hand and a little 'oil. To give it a more intense flavor, I also soaked some dried porcino and added it, cut into thin strips: the cardoncelli absorb all the scent! I left them to cook over medium heat and then bound them with cream; without forgetting an abundant sprinkling of parsley when I added the ravioli I had in the meantime drained (about ten minutes in boiling salted water). Two minutes to blend the flavors, gently mixing, and off to the table: they were attacked with such voracity that only with difficulty and fatigue I managed to make a pair of pictures of the dish ready!
As a dessert I preferred to stay on a tried and tested birramisù: it was much appreciated!
The following evening, after a long day out the Bernese, I limited myself to a large tray of pizzoccheri: With the van all to the wedding.
ADVICES AND NOTES:
- I have not indicated quantity and accurately ingredients; I'll do it when post recipe accompanied by photos taken with care and not on the fly like this!
- Mozzarella, cardoncelli (and cabbage for pizzoccheri) are produced organically: they cost a little more but they have a much better flavor ...
- The preparation of the cardoncelli ragù is very similar to that of the ragout of chanterelles: clearly without onion, though!
