This recipe is not just because spring is made with escarole, a vegetable very autumnal. We cooked the fact we have some 'time ago, and wanted to publish it to see your reactions .....
INGREDIEN TI For the dough
eggs, wheat flour
For the filling and the sauce
a smooth escarole
30
black olives 2 tablespoons salted capers
extra virgin olive oil salt pepper
500 grams of smoked cheese
2 anchovies 1 clove of garlic a handful of pine nuts
Prepare pasta according to the classic proportions of 100 grams of flour for each egg. Roll out the dough into a thin sheet.
fry in a pan a little 'oil with garlic and pepper, add half of escarole washed and cleaned. Wait until it loses its water and cook half cooked add half of the capers and half the olives. Finally add salt.
Prepare the ravioli stuffed with escarole and a few pieces of smoked cheese. Meanwhile
repeat the same thing as before with the remaining escarole that add the anchovies and pine nuts.
Cook the ravioli and when they are afloat, sautéed in the sauce of endives.
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