THE DOLOMITES ARE one of the greatest placeS in the world to ride your bike with THE most amazing climbs, views, and food. TO CELEBRATE OUR upcoming dolomiti touR IN JUNE, WE'D LIKE TO SHOW YOU HOW to make THIS recipe, one of the most known dishES of the
Cansunsei con Barbabietole
Beet Ravioli with Dry Ricotta, Sage and Poppy Seeds
Serves 4 people
Beets, I lb
Potatoes, 4 oz
Parmigiano Cheese, 2 tbs.
Ricotta Salata- Dry Ricotta Cheese, 1/2 cup
Sage, 8/10 leafs
Butter, 2 tbs.
Breadcrumbs, 1 tbs.
Salt 1 teas
Black pepper pinch
Fresh Pasta Sheets 12 oz
Fresh Chard or Kale 2 cups
Onions 2 tbs..
Garlic 2 cloves
Boil 2 pots of water. Add a little salt to each. Then use one pot for the beets and one pot for the potatoes.
Once cooked, place in a food processor and blitz to a puree. Place them over a fine-mesh sieve lined with muslin to drain for 10 minutes.
Place the beets and potatoes puree in a bowl with the eggs, parmigiano cheese, nutmeg, salt and black pepper.
Mix well together.
Lay the pasta sheets on a table, possibly on a wood table, cut 3 inch circle, brush with egg wash, place 1/2 tbs. of the filling in the middle of the pasta circle, place a pinch of dry ricotta on top. Fold the pasta and close the edges.
Once the Casunsei are done, keep them refrigerated cover with plastic wrap.
In a large saute pan, cook the chopped onions and garlic with a little oil, add the chard or kale and cook for few minute, add salt and black pepper and remove them from the fire.
In a different saute pan, melt the butter with the sage, poppy seeds, and bread crumbs, until the butter reaches a dark brown color.
Cook the Casunsei in a large pot with boiling water and salt for 5 minutes, place the chard on the middle of the plate,
Drain the Casunsei and saute them with the hot brown butter sage. Place them over the chard and poor the remaining brown butter over it, Sprinkle with the remaining grated dry ricotta on top of the ravioli. Serve. Enjoy!
For this week recipe, I THOUGHT will be nice to do a hearty warm winter soup, also very easy to prepare.
Zuppa di Patate e Porri
Potato Leeks Soup
Chef Fabio Flagiello
Serves 8 people
Yellow Onions 2 large
Whole Garlic Cloves 6 each
Russet Potatoes 4 lb.
Leeks 3 lb.
Sage ⅓ cup
Vegetables Stock or Water 3 qt
Olive Oil ½ cup
Salt 1.5 tbls.
Black Pepper 2 teas.
Boil in a gallon of cold water, 1 onion chopped in pieces, 3 peeled carrots, cut in large pieces, 1 stick of celery, 2 tomato roma cut in half, ⅓ bunch of parsley, 2 tbls of sea salt
-Yellow onions: peeled and chopped in large squares
-Potatoes: peeled, cut in quarters and sliced
-Leeks: cut top and bottom, sliced in half by length, cut in 1 inch pieces and washed.
-Garlic: chopped large pieces
This soup needs to be cooked at low fire at all times.
Use a large roasting pot, about 6 to 8 inch height, with possible tick bottom.
Poor olive oil, onions and garlic, roast at low fire for about 5/8 minutes, wait for the onions to get a brown color, add the sage and potatoes, roast the potatoes for 10 minute, add the leeks and keep roasting for another 5 to 8 minutes.
Once the potatoes and leeks are softer and have a light brown color, add vegetable stock or water, bring to a boil at medium fire, then cook the soup for 20-30 minute at low fire, adjust salt and black pepper.
Puree the soup in a blender, add some water if need it to bring a right consistency. Bring the soup back to a quick boil and serve with crostini and a touch of Balsamic reduction and extra virgin olive oil, Parmigiano cheese if you like as well.