3 Italian recipes you must try this weekend
Pappa Al Pomodoro
Prep time: 45 mins
350gm leftover bre ad
1 clove garlic
2 star anise
35ml extra virgin
65gm parmigiano-reggiano crust
10gm lemon zest
Salt and pepper
Blend the tomatoes with onion, garlic, star anise, basil and nutmeg and cook for 35 minutes. Add half the leftover bread and keep aside. Mix the parmigiano-reggiano crust and milk and keep overnight. Next day, blend it, strain it and put it through a siphon. Roast the remaining bread with olive oil, lemon zest, black pepper and salt and keep aside.
Plating: Spread the tomato sauce-bread mix at the bottom, and cover with the crunchy bread crumbs. Top it with the foam from the siphon made at 64°C.
Souffle Di Panettone
Prep time: 35mins
12 egg yolks
13 egg whites
600gm dried panettone
200gm white chocolate
15gm potato starch
Mix the egg yolks with half the sugar until creamy. At the same time, melt the butter and the white chocolate. Gradually add to the egg yolk mixture. Add the flour with the potato starch and incorporate the panettone - dried and powdered. Beat the egg whites stiff. Add this to the egg mix along with the rest of the sugar.
The mixture should be creamy and airy. Pour into a buttered soufflé mold. Bake at 190°C for 12 minutes.
Serve with a scoop of vanilla ice cream.
Faraona Ravioli with Potato Broth
Prep time: 1.5hrs
1kg guinea fowl legs
1 clove garlic
300ml olive oil
1tbsp lemon juice
1tbsp orange juice
A pinch of nutmeg
11 whole eggs
A pinch of salt
Skin of 10 potatoes
1 bunch rosemary
Nasturtium leaves for garnish
Filling: Season the fowl legs with salt and ground black pepper. In a medium-size pot, put all the vegetables at the bottom. Lay the fowl legs on top of this. Pour the olive oil on top and cook for three hours on low fire. (This can be prepared early and stored). Debone the meat, place it in a bowl and season with lemon and orange juice, parmigiano, salt, pepper and a pinch of nutmeg.
Mould the mixture into little balls of 10gm each and refrigerate.
Pasta dough: Mix the flour and the eggs together, adding a pinch of salt. Mix the dough until it is elastic. Roll it out into pasta sheets and cut into squares.
To make the ravioli, place the filling into each pasta square and shape them. Make sure the edges are properly sealed.
Potato skin broth: Roast the skins in the oven at 190°C for 25 minutes with some rosemary.
In a pot, pour in the four litres of water and add the roasted potato skins. Boil it until the water reduces to half. Strain the broth with a fine strainer.
Plating: Boil the ravioli for 5 minutes and warm up the potato skin broth. Place the ravioli in the plate and poor the broth while hot on top of the ravioli. Garnish with nasturtium leaves.