So questa è la meravigliosa documentazione passo per passo dei ravioli preparati da Paola, si, proprio Paola l'amica di Acquaviva, una delle nostre Ka group!
Non solo la documentazione, ma anche la ricetta che, immagino, salveremo tutte per tentare di replicare tanta bravura!
COMPLIMENTI PAOLA!
Non solo la documentazione, ma anche la ricetta che, immagino, salveremo tutte per tentare di replicare tanta bravura!
COMPLIMENTI PAOLA!
Si comincia sempre con uova e farina. 
Poi si fa lavorare un pochino la mitica, altrimenti, che l'abbiamo comprata affare????? 
Lei, da brava ragazza, mica si tira indietro, pure la pasta stende...... ma come si faceva prima???? 
Look what a show ..... get hungry just looking at them, then cooked and served, are the delight of the eyes and palate! Paola ?!?!?!?! but when you invite us all?? :-D
- veiling the bottom of a tall, heavy large saucepan with oil, pour half of the sliced \u200b\u200bonions very thin, put the meat in 2 or 3 pieces, sprinkle with oil, cover with the rest of onions and drizzle with more olive oil, butter and salami in flakes peeled and cut into cubes, then cover and put on low fire.
- Sauté the onions slowly, stirring from time to time because they all come gradually into contact with the bottom and the cooking is uniform, for about an hour until the meat is colored on all sides and onions begin to "give "
- pour the wine, season with two small pinches of salt, cover again and cook at least another 4 hours, stirring occasionally (you can also stop cooking the evening and resume the next morning). It's fine if a little sweet onion on the bottom but must never burn, possibly diluted with a little wine, a few tablespoons of water or broth, but should not serve
- towards the end of cooking sprinkle with salt and pepper. The dish is ready when the onions are completely consumed to form a paste.
ravioli Genovese (approx 90 pieces)
- 400 gr. flour (+ one for the pastry)
- 7 eggs
-
extra virgin olive oil - salt
- 250 gr.
cottage cheese - 150 gr. Ricotta
- 250 gr. grated Parmesan cheese (Parmesan or 50%, 30% and 20% Emmentaler cheese)
- 1 kg. cooked meat in Genoa
- 1 bowl onions w / gravy bottom of the Genoese
- salt, pepper, nutmeg
- flour for the pastry
- mix the flour with 3 eggs and 1 yolk, 2 tablespoons oil and 2 tablespoons little water with the flat beater KA for 30''to speed 2, then the hook for 3 minutes, and then by hand on a floured surface for a couple of minutes, adding if you need a little 'flour, then take half an hour to rest covered
- go to the KA meat grinder meat cut into cubes to speed 4 (attention, "spray" a little 'front), collecting
in large bowl - combine the two annealed to the meat, 3 eggs, 100 gr. Parmesan cheese (or cheese mixed), a pinch of salt and a good sprinkling of pepper and nutmeg, mixing well until dough is uniform
- spread the dough lightly, divide into 4 rectangular loaves and pass the pasta machine to widest KA (position 1) 2 speed, flour and dough by folding twice each for a couple of steps later
- keep the other sheets on floured surface under a slightly damp cloth, and porcedere with a sheet for subsequent steps in the 4-speed sheeter, gradually reducing the distance between the rollers, up to position 7 (do not add more flour after the position 4 and not work more than two sheets before we start to have. Working in two people during this stage makes life easier ...)
- ceará stuffed with little balls of about 2 cm. in diameter, place on a strip of displaced persons (if necessary moisten the bosdi discovered with the egg white was beaten with a little 'cold water, but the dough should be moist enough to stick well), remove the air right around the stuffing, cut a round mold of 5 cm. And press the edges all around, then settled the dumplings on a tray with a sheet sprinkled with semolina.
- Repeat with the text of the pastry and reimastandone sistendendone clippings, subject to availability
- Bring plenty of water to a boil, season with salt and pour a tablespoon of olive oil and then boil the ravioli, drain a few at a time with a slotted spoon after about 5 minutes of cooking
- Season the onions with the bottom and hot, if you need a little oil and the rest of the Parmesan
- if there's the filling can be made into balls the size of hazelnuts, dip in flour and fry them, and use them with tomato sauce and mozzarella cheese in a lasagna or ziti broken to flavor (derived from the remains of the noodles or pasta) along with a some more 'bottom of onions.
The Genovese
- 2 kg. abundant priest's hat (or 'fish')
- 2 kg
abundant golden onions - ½ kg.
large white onions - 4 slices of salami, fresh pepper, thick about 6 / 7 mm.
- 2 buicchieri
little white wine - olive oil
- 30 gr.
butter - salt
- fresh pepper
- (possibly broth light meat)
- 2 kg. abundant priest's hat (or 'fish')
- 2 kg
abundant golden onions - ½ kg.
large white onions - 4 slices of salami, fresh pepper, thick about 6 / 7 mm.
- 2 buicchieri
little white wine - olive oil
- 30 gr.
butter - salt
- fresh pepper
- (possibly broth light meat)
- veiling the bottom of a tall, heavy large saucepan with oil, pour half of the sliced \u200b\u200bonions very thin, put the meat in 2 or 3 pieces, sprinkle with oil, cover with the rest of onions and drizzle with more olive oil, butter and salami in flakes peeled and cut into cubes, then cover and put on low fire.
- Sauté the onions slowly, stirring from time to time because they all come gradually into contact with the bottom and the cooking is uniform, for about an hour until the meat is colored on all sides and onions begin to "give "
- pour the wine, season with two small pinches of salt, cover again and cook at least another 4 hours, stirring occasionally (you can also stop cooking the evening and resume the next morning). It's fine if a little sweet onion on the bottom but must never burn, possibly diluted with a little wine, a few tablespoons of water or broth, but should not serve
- towards the end of cooking sprinkle with salt and pepper. The dish is ready when the onions are completely consumed to form a paste.
ravioli Genovese (approx 90 pieces)
- 400 gr. flour (+ one for the pastry)
- 7 eggs
-
extra virgin olive oil - salt
- 250 gr.
cottage cheese - 150 gr. Ricotta
- 250 gr. grated Parmesan cheese (Parmesan or 50%, 30% and 20% Emmentaler cheese)
- 1 kg. cooked meat in Genoa
- 1 bowl onions w / gravy bottom of the Genoese
- salt, pepper, nutmeg
- flour for the pastry
- mix the flour with 3 eggs and 1 yolk, 2 tablespoons oil and 2 tablespoons little water with the flat beater KA for 30''to speed 2, then the hook for 3 minutes, and then by hand on a floured surface for a couple of minutes, adding if you need a little 'flour, then take half an hour to rest covered
- go to the KA meat grinder meat cut into cubes to speed 4 (attention, "spray" a little 'front), collecting
in large bowl - combine the two annealed to the meat, 3 eggs, 100 gr. Parmesan cheese (or cheese mixed), a pinch of salt and a good sprinkling of pepper and nutmeg, mixing well until dough is uniform
- spread the dough lightly, divide into 4 rectangular loaves and pass the pasta machine to widest KA (position 1) 2 speed, flour and dough by folding twice each for a couple of steps later
- keep the other sheets on floured surface under a slightly damp cloth, and porcedere with a sheet for subsequent steps in the 4-speed sheeter, gradually reducing the distance between the rollers, up to position 7 (do not add more flour after the position 4 and not work more than two sheets before we start to have. Working in two people during this stage makes life easier ...)
- ceará stuffed with little balls of about 2 cm. in diameter, place on a strip of displaced persons (if necessary moisten the bosdi discovered with the egg white was beaten with a little 'cold water, but the dough should be moist enough to stick well), remove the air right around the stuffing, cut a round mold of 5 cm. And press the edges all around, then settled the dumplings on a tray with a sheet sprinkled with semolina.
- Repeat with the text of the pastry and reimastandone sistendendone clippings, subject to availability
- Bring plenty of water to a boil, season with salt and pour a tablespoon of olive oil and then boil the ravioli, drain a few at a time with a slotted spoon after about 5 minutes of cooking
- Season the onions with the bottom and hot, if you need a little oil and the rest of the Parmesan
- if there's the filling can be made into balls the size of hazelnuts, dip in flour and fry them, and use them with tomato sauce and mozzarella cheese in a lasagna or ziti broken to flavor (derived from the remains of the noodles or pasta) along with a some more 'bottom of onions.
Acquaviva, alias Acquapedia with the collaboration of Paola (or the reverse:-D)
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