Is it More Fun Cooking or Eating?

.....different perspectives and perceptions....

The Girls.....

... seemed to have fun cooking.

The Boy, instead, seemed to have fun eating the:

FAZZOLETTI SCAMPI E ZUCCHINI

HANDERCHIEF WITH SCAMPIS AND ZUCCHINI

Ingredients for 6 serves:

For the dough:

2 eggs, salt

300 grs wheat flour

50 grs boiled spinach

for the filling:

1 little onion

12big langustines

2 medium zucchini

olive oil, salt

1 egg white

for the dressing:

12 small langustines

olive oil

parsley, wild fennel, garlic

white wine

Squeeze the boiled spinaches very well and chop finely. Make a dough with all the ingredients and keep to rest.

Dice the zucchini. Chop the onion and saute’ in olive oil; add the diced zucchini. Take off the head and the shell from the big  langustines and put the flesh in the pan together the zucchini. Keep the shells ad heads aside. Salt.  Cook a few minutes. Drain from the olive oil and chop coarsely by a knife. Put the mixture in a bowl and add the egg white.

Cut the small langustines along the length; take off the stomach and the black thread. Saute’ in olive oil + chopped garlic and parsley and a little bit of fresh fennel leaves chopped. Pour out some white wine and let it to evaporate.

Make a stock with the shells and he heads of the lanustines: weight them, and put them in a pot with double their weight of water, parsley, onion,  garlic. Cook to reduce. Filter, season with salt and cook until the stock is reduced to a thick sauce.

Stretch the green pasta through  the pasta machine many times till the thinnest step. Cut the layers in squares with  8 cm sides. Fill with the stuffing and stick along the border with egg white, if the dough has got too dry. Toss in boiling and salted water. Take off with care with a perforated ladle. Serve three big ravioli to each guest, seasoned with the langustines sauce and decorated with three whole and open langustines.

NEIL, COLLEEN & EVE:

THANK YOU FOR COOKING AND EATING AT GIGLIOCOOKING!