butter

Egg and Sausage Raviolis with Sage Butter

I could start this post by saying that I’m bringing a lighter recipe to make up for the excesses of Easter … something between a salad or a soup. But it’s not the case! In fact it’s precisely and exactly the opposite!
And why not? I thought and found no plausible reason for not sharing this delight with all of you that on that side of the computer are great foodies as myself!
Indulgent? Affirmative
Creamy? Check!
Delicious? Yeeeeaaas!
Dear Spring: Thank you for the long and discreet sweaters !

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SERVES: 4
TIME:
60MIN

Ingredients:
Dough:
100g of wheat flour
1 whole egg

Sauce:
1 Sausage
1 cup of chopped White Mushrooms
1/2 chopped onion
Chopped garlic
1 Parsley branch chopped
100g of cottage cheese
2 tbsp of Olive Oil
Salt and pepper
1 egg yolk per ravioli
1 tbsp of butter
Sage leaves

Preparation:
Dough:
Weigh the flour and put it in a surface to knead: stone or wood preference.
Make a well in the center and place the egg in it. With the aid of a fork, and circular movements, start incorporating the flour and the egg. When you get a wet sandy texture, begin kneading it by hand.
Knead until you feel the dough begins to acquire some elasticity. Form a ball and wrap it with cling film. Let it stand in the refrigerator for at least 1/2 hour.
After this time, roll the dough with the help of a pasta machine.
Pass it in slot 1 until it is fully uniform and smooth.
Then move to slot 5. Roll out the dough until you get a thin sheet and place it on a surface with some flour.

Filling:
In a skillet add the olive oil, garlic, chopped mushrooms and onions and let them gain some color. Add the meat of the sausage and stir. Season with salt and pepper and remove from heat.
Place the preparation a bowl, add the cheese and mince everything (you may leave more or less texture as you prefer). Add the chopped parsley and leave it to cool.
Put salted water to boil to cook the raviolis.
On the dough sheet, place a few portions of the stuffing. Make a dimple in the center and place the egg yolk on it.
Place another sheet of dough on top and with the help of the fingers remove the air bags where the filling is. Press both dough sheets to glue the together. Cut with a cup or bowl and cook the raviolis for 2 or 3 minutes.
While cooking them, put the butter to melt in a pan and fry the sage leaves. Add the raviolis with some of the cooking water and let them gain flavor for a few moments.
Serve immediately.

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Roasted Chicken with Spiced Butter

The first time I used this kind of technique (here), I was so surprised with the result I decided to do it again. Only now instead of herbs, I used spices.

Actually I think the butter acts as a wonderful conductor of all the flavors that we want to use, and the result once again was just perfect: Roasted chicken with a delicious crispy skin and all that ocean of spices infused inside the meat.

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SERVES: 4
TIME: 90 MIN

INGREDIENTS:
1 chicken (I used free range, approximately 1.5kg)
2 tbsp butter
salt
1 dried chili
1 teaspoon of each spice: turmeric, curry, paprika, cinnamon and ground ginger
1 clove of chopped garlic
1/2 orange
2 tbsp of olive oil

Turn the oven to 190 °.
In a bowl place the softened butter, add the spices, salt, chopped chilli and chopped garlic. Mix to obtain an uniform paste.
Place the chicken on a baking tray and insert your fingers carefully between the skin and the meat, arranging space for the butter. Place small portions under the skin, trying not to tear it.
Within the cavity of the chicken place the half orange.
Drizzle the chicken with olive oil and a little salt and massage to spread the grease evenly.
Put the baking tray inside the oven and bake the chicken for 60-80 min (depending on it’s size).
When ready, turn the oven off and let the meat rest for 15 minutes.
Serve with white rice or roasted vegetables.

Spoon Biscuits..and what a surprise

Another recipe that came out of the ” Nordic Bakery Cookbook ” cookbook from Nordic inspiration , from a London pastry with the same name . Breads , cakes and pastries, with beautiful pictures of recipies with everyday ingredients .

The recipe suggests that the cookies are ” stuck ” in pairs with raspberry jam , but I thought they were so good like this that it wasn’t not worth it. Crunchy with a slightly buttery flavour … what better company for a cup of tea? And so easy to make…no excuses!

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SERVES : 10 BISCUITS
INGREDIENTS :
200g butter
130g of sugar
1 tbsp vanilla extract
1 tsp baking powder
220g Wheat Flour

Turn the oven to 170 º C.
Melt the butter in a saucepan , let it simmer slightly , remove from heat and add the sugar and vanilla .
In another bowl combine the flour and baking powder and add to this, the previous mixture .
Mix well and let it cool.
With the help of a spoon ( hence the name ) , place spoonfuls of the preparation in trays lined with parchment paper (leave some space for them to grow ) and bake for 10-14 minutes ( or until they look nice and gold on top ) .
Remove and let cool on a wire rack.