Ravioli Aperti / Casuncelli with Francine Segan, Renaissance / Medieval recipe
From Francine's Book Pasta Modern
available here:
Open Meat and Pear Ravioli
The concept of using the ravioli filling as a condiment for pasta is very liberating! It was popularized by the famous Italian chef Gualtiero Marchesi, who first introduced ravioli aperti open ravioli back in the '80's. Nowadays, many Italians, pressed for time, forgo ravioli making and turn the filling into a free-form sauce for the pasta. The flavors are the same and it saves time.
Bergamo, in Lombardy, is renowned for its casuncelli, highly delicious, very unusual ravioli, made with an odd but oh so tasty assortment of ingredients; salami, roast beef, pears, raisins, and crushed almonds cookies. The filling makes an exceptionally tasty, very unusual sauce for any shape dried pasta.
3 tablespoons butter
2 ounces (60 g) pancetta or bacon, diced
1 sweet sausage
4 ounces (115g) roast beef, Thinly sliced then cut into strips
1 large pear, Thinly sliced with peel left on
2 tablespoons golden raisins
3 to 4 small fresh sage leaves
1 garlic clove, minced
1 pound (455g) calamarata or other two pasta, preferably Felicetti or Garofalo
Zest of half lemon
Grana Padano or other aged cheese
Ground cinnamon
Freshly ground nutmeg
Minced fresh parsley
Salt and freshly ground pepper
2 to 3 amaretti cookies, crushed, optional
In a large skillet over medium-high heat. Add the pancetta and cook until crisp, about five minutes. Remove the sausage from the casing and crumble it into the pan; Cook until browned. Add the beef, pear, raisins, garlic and sage. Cook the mixture until the pears are soft.
Meanwhile, cook the pasta in salted water until it is almost al dente. Drain and toss it into the sauce along with a few tablespoons of cooking liquid. Stir well and cook, Adding more cooking liquid, if needed until the pasta is al dente. Stir in the zest and season with grated cheese, cinnamon, nutmeg and parsley to taste. Season with salt-and-pepper and serve the pasta topped with a sprinkling of amaretti crumbs.
gluten free people are liars
hey ! Subscribe and Hit The Bell, It really helps me out :)
#shorts #acooknamedmatt #food #cooking
join our conversations on discord ???? :
Full Recipes at acooknamedmatt.com
Pasta Grannies discover delicious sweet poppyseed fritters called Casincí !
Ilda shares her recipe for deep-fried but still light and fluffy fritters filled with poppyseeds. They are a kind of doughnut and easy to make. Casincí is the name for these in the Val Badia; elsewhere in the Sud Tirol (and Austria) they are called Krapfen and have different shapes and fillings. (I ingredienti in Italiano sotto inglese)
300g flour
20g fresh yeast
50 ml milk
1tablespoon vanilla sugar or 1 teaspoon vanilla essence
60g ricotta
25g butter
35g sugar
2 eggs
zest of one lemon, 1 tablespoon rum 1/2 teaspoon salt
Make the dough and let it rest 20 minutes.
For the filling
100ml tepid milk
125g sugar
125g poppy seeds
1 tablespoon of honey
1 teaspoon vanilla essence, cinnamon, rum, and some breadcrumbs to bind everything together.
Let the half moon shape rise for 15 minutes
Heat a pan of sunflower oil until it reaches 320-330 °F (160-165 °C) degrees for frying them.
In Italiano:
300 g di farina
20 g di lievito fresco
50 ml di latte
1 cucchiaio di zucchero vanigliato o 1 cucchiaino di essenza di vaniglia
60 g di ricotta
25 g di burro
35 g di zucchero
2 uova
la scorza di un limone, 1 cucchiaio di rum 1/2 cucchiaino di sale
Prepara l'impasto e lascia riposare 20 minuti.
Per il ripieno
100 ml di latte tiepido
125 g di zucchero
125 g di semi di papavero
1 cucchiaio di miele
1 cucchiaino di essenza di vaniglia, cannella, rum e un po 'di pangrattato per legare tutto insieme.
Lascia che la mezzaluna si alzi per 15 minuti
Scaldare una padella di olio di semi di girasole fino a quando non raggiunge i 160-165 ° C (320-330 ° F) per friggerli.
????sewing sourdough?!????
???? sewing sourdough?!????
I am just imagining the comment section ???? “Rachel, you’ve gone too far with this decorative sourdough thing” “omg Rachel, it looks like flesh!” “what were you thinking?!” “What is even the point?!”
And honestly, I don’t know! All I know is, dough therapy is real and this method was SATISFYING! I used a large bent tapestry needle and baker’s twine. I’m sure some of you will be concerned about extracting the twine… but it was really quite easy (and satisfying… like tweezing, in a way ????????). I’ll be honest in saying I don’t love how it turned out after baked… it’s nice enough, but like I said, the process itself was so enjoyable, it was worth it for me.
Will you try it out?! Be sure to tag/mention me - I’d love to see your creations.
#sourdough #bread #breadart #shortsfeed #shorts #scoring #homebaking