Posts tagged 'Risolì'

INGREDIENTS FOR 2 PEOPLE :

• 4 round courgettes
• 140gr Rice
• 250gr Prawns or Prawns
• 1 sprig of Parsley
• 8/10 Mint leaves
• 1dl of EVO oil
• 1 clove of garlic

COOKING TOOLS :

• Dr. Geen Risolì non-stick saucepan
• Dr. Green Risolì non-stick frying pan
• Pan Pots Lambs

PROCEDURE :

• A few hours before starting the preparation, crush the garlic clove and immerse it in a glass with EVO oil.
• Clean the prawns and boil the heads and shells in about a liter of water.
• When the water has taken on a little color and flavour, remove the parts of the prawns and set aside as we will need them later.
• Boil the courgettes for 5 minutes, then cut off the caps and keep them.
• Dig the pulp internally, being careful not to break them.
• Chop the pulp with a knife and keep it.

• Sauté the prawns in a pan for 1' with a drizzle of oil, then deglaze with white wine, add the previously washed and chopped parsley and finish cooking for another 2/3'.
• Once ready, cut them into pieces and keep them aside.
• Boil the rice in the scented water with the heads and shells for about 15',

• then drain and pour into the pan where we sautéed the prawns so that it is flavored with their sauce.
• Add the chopped prawns, the washed and chopped mint leaves, the courgette pulp, the garlic-flavoured oil and mix everything together to obtain the filling with which we will fill the courgettes.
• Fill the courgettes with a teaspoon, then put them in the oven for about 15' at 180°
  Remove from the oven and serve!
  Enjoy your meal

INGREDIENTS FOR 4 PEOPLE:

SPATZLE

• 800g clean spinach
• 300g gluten-free flour
• 1 small glass of water
• 2 eggs
• Nutmeg, salt, pepper, butter to taste

CONDIMENT

• 400g clean pumpkin
• 300g red potato
• 1 shallot
• 200ml vegetable broth
• 200g of Catalonia chicory
• Salt, pepper, EVO oil to taste

COOKING TOOLS :

• Dr. Green Risolì non-stick pan
• Hamilton Beachmixers
• Dr. Green Risolì non-stick saucepan

PROCEDURE :

Prepare the spatzle dough:

• Clean the spinach and then steam them.
• Then drain them well, chop them with a knife and put them in a bowl with the eggs, water, salt and pepper.
• Blend the mixture then add the flour a little at a time and knead until you obtain a compact batter.
• Add the nutmeg and put in the fridge to rest for about half an hour.

• Peel the vegetables and cut them into coarse pieces.

• Leave only a small part cut into small cubes that we will keep aside.
• Also cut the shallot and chicory.
• Fry the shallot in a saucepan for a few minutes, then add the pumpkin and the potato and leave to go for another moment before adding the broth and boiling for about 20/25'.
• Then pass with the immersion blender. The cream obtained must be thick enough, it must not be a soup but a condiment for spaetzle.

• Apart, sauté the chicory in a pan with a drizzle of oil for a few minutes and then the pumpkin and potato cubes set aside previously.

• pour the spatzle mixture into plenty of boiling water using a medium-large holed potato masher.
• Wait for the spatzle to float and then drain them.

INGREDIENTS FOR 4 PEOPLE :

PASTA

• 300 g of GF flour (gluten free)
• 45 g of bitter cocoa
• 4 whole eggs + 3 yolks

FILLED WITH PEARS and GONGORZOLA

• 1 pear
• 100 g of cheese
• salt
• pepper
• breadcrumbs GF (gluten free)
• grated grain

SALSA AT NUTS

• 200g walnuts
• 30 g pine nuts
• 100g extra virgin olive oil
• 40 g parmesan
• 200g milk
• Marjoram 8/10 leaves
• Very little garlic
• 40 gr of breadcrumbs GF (gluten free)

COOKING TOOLS :

• Casserole Dr. Green Risolì
• Hamilton Beachmixers

PROCEDURE :

• Put the flour, the cocoa, the eggs in a bowl and mix until you obtain a compact mixture which, by mixing, will become very smooth and homogeneous.
• Wrap the dough obtained in transparent film and let it rest in the fridge for an hour.
• After the dough has rested, use the special machine (or a rolling pin if you are practical) to obtain sheets of pasta which will be placed on a clean and floured surface.
• The sheets should all be similar in size so that they can be easily coupled to make the ravioli.

Now prepare the vegetarian stuffing with Pears and Zola:

• Cut the pear into small pieces, place in a bowl, add the zola into pieces and mix to obtain a cream.
• Add pepper, bread and parmesan to obtain a filling consistency.

• put a spoonful of filling in the center of the pasta sheets (obviously only on half of the sheets, because the other half will be used to close the ravioli).

• Then lightly wet the edges of the sheet with water, overlap with the "twin" and close by exerting a slight pressure on the sides to seal our ravioli.
• It is important to try not to leave air in the area where the filling is.

• Boil the kernels for 5', then drain and let them cool.
• Soak the breadcrumbs in the milk then drain and keep the milk aside
• Put the breadcrumbs, pine nuts, walnuts, marjoram, garlic and Parmesan in the mixer.
• Gradually add oil and milk and blend until you get the right consistency.

When the water boils, throw away the ravioli and cook for about 5'.

Then drain and serve with the nut sauce.

Enjoy your meal!