Text 39220, 63 rader
Skriven 2010-06-20 15:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: sandwiches 309 con't
============================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ox Cheek Open Ravioli pt 2
 Categories: British, Beef, Offal, Pasta
      Yield: 4 servings
 
           Con't
 
  Now it's time to make your pasta. It's quite simple. Sieve 200 grams
  of pasta flour and add two large eggs and a pinch of salt. Knead
  this until it forms a non sticky dough. This will take about 15
  minutes of sweat and wrist pain.
  
  Wrap in clingfilm and let it rest in the fridge for up to an hour.
  Then sprinkle a large, clean work area in flour and roll out your
  pasta into thin sheets. Normally I'd use my pasta maker but I didn't
  have it to hand. Without the machine it was seriously hard work.
  Cowie and I took it in turns to pulverise the pasta into ravioli
  thickness. Once it becomes around 1mm thick (or more accurately
  thin) trim the edges and hang up to dry for 10 minutes. Then cut
  into neat squares.
  
  Bring a large pan of salted water to the boil and then add the
  pasta. It will cook in around 2 minutes. So make sure you've got
  your sauce reduced, the meat resting and the roasted tomatoes to
  hand. Ensure your guests are seated with a large glass of Italian
  red wine.
  
  Add a square of pasta to the bottom of the bowl. Then a layer of ox
  cheek and some sauce. Then another layer of pasta. Then a spoonful
  of glossy sauce. And then a few tomatoes on top. Then a liberal
  sprinkling of parmesan and a turn or two of black pepper. Then
  serve.
  
  The pasta was perfect. But the star was undoubtedly the quiveringly
  tender cheeks which almost shouted with flavour and swooned under
  the glossy sheen of the deep, dark sauce. The tomatoes added a burst
  of sweetness and the three year old parmesan from La Fromagerie
  added a grainy, creamy salinity and umami punch. It's always hard to
  comment on a dish you've invented and made yourself… but it was
  awesome.
  
  The open ravioli technique worked brilliantly, behaving a bit like
  lasagne, or a pasta sandwich! But next time I'd like to make
  tortelli or ravioli properly having been inspired by Gastro1. They
  just look a bit fiddly and have a tendency to leak water. But I will
  do my best to conquer them.
  
  From: Http://Aroundbritainwithapaunch
 
MMMMM
 

Cheers

YK Jim


... "It be off the roof know what I'm sayin'?" "Not really, no."

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)