Dough -- I made pasta dough following the basic Marcella Hazan recipe, using 6 eggs and 3 cups of flour. To this dough I added the zest of one lemon. Mix, and knead thoroughly, cover well, and chill overnight. Bring to room temp before making the pasta.
Filling:
- 1.25 lbs chicken breast, well trimmed, cut into cubes
- 2 jars (2 oz each) anchovy fillets in olive oil, chopped
- handful of flat leaf parsley, chopped,
- a lot of garlic, chopped
- zest of one lemon, and juice of same
- pinch cayenne
- freshly ground black pepper
- a handful of dry breadcrumbs
- some light cream to bind (probably a few tablespoons)
Assemble ravioli (look to any good Italian cookbook for specifics on rolling pasta, etc.)
Sauce
(this is like a puttanesca, except that I can't abide capers. By all means put them in, if you like them). Also, since the anchovy is in the filling, I saw no need to add more to the sauce.
- Two large cans imported Italian tomatoes,
- several onions, diced,
- about 1 cup (after pitting) Greek olives, pitted and coarsely chopped
- garlic, chopped,
- parsley and basil, fresh, a handful each
- one can unmarinated artichoke hearts, drained and sliced.
- salt, pepper, crushed red pepper flakes, in moderation
- olive oil for sauteing
Serve with ravioli!
Carolyn, who has moved on to the brisket, which is marinating in cumin, red wine vinegar, chipotle, jalapeno, and garlic, garlic, garlic. I have not yet decided on a sauce.
(6/9/01)
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