sage

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 !

DSC_0026

DSC_0011

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.

DSC_0012

DSC_0024

DSC_0028

DSC_0034

tomato and sage risotto with crispy corn bread and bacon

Increasingly I like dishes where the star is not the meat or fish. No one can convince to convert to vegetarianism forever (because I couldn’t stop eating fish), but I like dishes more focused in other ingredients!

Risottos are perfect to highlight a special ingredient: a spice, a cheese, a vegetable or a herb. They’re quite robust dishes that complement with the addition of cheese, all the proteins we need for the everyday life. And I adoooooore it’s creaminess … the perfect marriage between simplicity and indulgence.
This dish has a bit of it all: a creamy sauce, enriched with cream cheese, crispy bread’s texture and the strong flavor of the tomatoes and sage. Perfection!

SERVE: 4
TIME:
30 MIN

Ingredients:

Risotto:
1/2 minced Onion
1 cup chopped Leek
Salt and pepper
1/2 cup chopped Bacon tea
1 tbsp chopped sage
2 tbsp of Olive Oil
1 cup of Cherry Tomatoes (can use minced tomato)
150g Cottage cheese mixture Teté
200g Arborio rice
1L of vegetable broth
1 tbsp of smoked paprika

Crispy Corn Bread and Bacon:
1 clove of minced garlic
1 tbsp of olive Oil
1 cup of corn bread crumbs
1/2 cup of Bacon strips
1 tbsp of sage

risotto4  risotto1

Start by preparing the risotto. Boil the water with the vegetable cube and reserve warm.
Moving on to the risotto: In a pan put the onion, bacon, leek and chopped sage and sauté with the olive oil. When the onion begins to gain color, add the tomatoes, paprika and rice. Let the rice fry for 1 minute and add a cup of broth. When the rice starts to dry gradually add a ladle of broth, stirring between additions. Repeat this process for about 13 minutes (the rice should be slightly al dente and with a thick broth). Add the cheese, stir and season with salt and pepper. Set aside.

For the crispy corn bread: Put a frying pan on the stove, add the olive oil, sage leaves and bacon into strips and allow it to be gold. At this stage add the chopped garlic and the corn bread.
Season with salt and pepper and let the bread fry until crisp and golden.

In a platter arrange the risotto, and over it the crispy bread. Serve immediately.