.....different perspectives and perceptions....
... 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
2 medium zucchini
olive oil, salt
1 egg white
for the dressing:
12 small langustines
parsley, wild fennel, garlic
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!