Saturday 11 May
Holt made his fresh pasta, tarted
up with some lemon zest, for a batch of ravioli.
Our new trick for rolling it out:
after quartering the rested pasta and rolling it out with the rolling pin, and
giving it the first pass-through on the lowest setting of the pasta machine, we
now fold it into thirds, like a letter going into an envelope, which makes both
sides straighter. If it gets a wide end
afterwards, we put that end through first.
It fit on the ravioli frame far better than usual, so next time we may
be daring and even make the pasta a mite thinner (up to 6).
Our filling was made up of a half
pound of smoked whitefish(Kroger's seems to have it often now), de-skinned and
-boned, whizzed up in the robot-coupe, and mixed in with 3 fine-chopped long
fronds of scallion, plus enough heavy cream to hold it together.
Sauce was simply butter and cream
with about 10 big chiffonaded sorrel leaves, cooked for a minute or two. Its simplicity balanced the lemony pasta and
the smoky taste of the whitefish perfectly.
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