Tortelli di Patate e misticanza su crema di ceci

March 10, 2015

 

Sometimes it just happens. You’re walking thru town, and there is a open market – it is Tuscany after all, there MUST be an open market- you just stop by a friend’s stall to say hello (imposing yourself NOT TO BUTY ANYTHING), and then you see the most beautiful wild salad box.

 

There are beautiful salads everywhere, but a wild salad mix is the greatest thing ever.

 

I have seen people walking on the side of the roads, or on open fields with plasic bags hanging from their belts in which they were putting in what they would find, I remember the mother of an old friend going into the field next to her house, dragging me out of my car and schooling me on baby cavolo nero, sprouts of portulachia wild red and green radicchio and raponzoli, tarassaco etc… Of course the dumb me at those times retained NOTHING of that, but if I see a basket of wild salads (insalatina di campo), I’ll take it in a second.

I miss sweet Ida.

 

So, I come up to the most beautiful veggie stall at the market, with the most beautiful vendor, Gigliola. And a bag of wild salads, and about 4 pounds of purple potatoes AND some edible flowers. Next thing I know, I am at home making ravioli. Purple potatoes are not for now, I’ll use them later on the week.

 

For some reason this time I make ravioli with all semolina flour, probably because I knew that there woldn’t be any left overs. See, normally I would do regular flour pasta, as it freezes well,  but in my humble opinion pasta made with semolina is far superior, digestible and holds the cooking a lot better, also, as ravioli are really soft and creamy inside, I wanted a contrasting texture for the pasta cover. At the end I really like semolina pasta over regular flour pasta anytime.

So, that is what I did, 300 semolina flour 3 whole eggs one large pinch of salt, one tbsp extra virgin olive oil. Mixed it all toghter, and folded, kneeded for about 10 minutes untili it became smooth… I think I am going to post a video on how to make pasta… but I diverge..

For the filling for the ravioli you need:

 

  • 500gr/1pound of old potatoes

  • 200gr/7oz wild salads (or a mix od swiss chard, kale, radicchios, spinach and chickory)
  • 100gr/3,5oz fresh pecorino cheese, shredded
  • A couple of handful of grana padano, grated
  • Salt and pepper to taste
  • nutmeg

 

 

Put the potatoes, unpeeled and well washed in a pan filled with cold water to which you have added a heaping tablespoon of coarse salt. Let them boil for at least 30 min, until a fork pushed through the potatoes gets in easily. Once done, drain the water, peel the potatoes and rice them, put them into a large bowl to cool off a bit. Do not put in the fridge.

 

While the potatoes are boiling, wash throughly the wild salads, change water many times as they are heavy on dirt. While rinsing put a pan of water to boil,

Put a tbsp of coarse salt in the water and dip the greens in. Boil for about 10 min.  Drain well and let rest in a sieve. Once cooled off, squeeze well any excess of water, chop the greens finely -I like to process it in a blender so to have a smoother sensation once you eat -  and add to the potatoes. Add the grated cheeses, adjust with salt and pepper and a good grate of nutmeg. Mix well until you have a pretty smooth and soft mix. Put it in a piping bag for a cleaner job, but using a teaspoon works just as well.

Make the ravioli, the way you want, using a tray  - if you are not an expert, little practicing makes it easy. Or the regular way... I should make a video about this....

 

Once the ravioli are made, either put them on a drying rack or on a normal tray dusted with flour.

Keep them aside.

 

You can now move on to the chickpeas cream.

 

I have a great source of canned boiled chickpeas, You can use dried ones following the instructions on the package, result should be boiled chickpeas! To make this cream, you need

  • 300gr/10oz of boiled chickpeas

  • 200ml of cream

  • salt, fresh pepper

  • nutmeg

  • fresh rosemary

  • few edible flowers.

On a skillet pour a couple of tablespoons of Extra virgin Olive Oil, add one clove of garlic. Heat up, do not need to get the garlic blonde. Add a sprig of rosemary. Add a few tablespoons of tomato puree, let heat up. Add the chickpeas, and a cup of water in which they cooked.

 

Once they get to boil, adjust with salt, add the cream and let simmer for 5 minutes, at a very low flame.

Use an immersion blender and and reduce all in the pan to a very fine cream. Pass it through a sieve if needed.

 

When plating, pour a ladle of cream on the plate, put the ravioli after boiling, directly on it, grate some fresh pepper, sparse some edible flowers and the rosemary leaves on it.

Serve immediately.

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