by Carlie on November 8, 2009
Ingredients:
- 1 pound loose spinach
- 12 ounces ricotta
- 3 eggs
- 1-1/4 cup flour
- Nutmeg
- Salt
- 3 tablespoons Parmigiano-Reggiano
Preparation:
Cook spinach in very little water. Drain and squeeze out all excess water. Chop finely. Place in a large mixing bowl and add ricotta, eggs, parmesan, and flour. Blend well.
Bring to boil large pot of salted water. Lower to simmer. Season spinach mixture with salt and a generous grating of fresh nutmeg. Form ravioli by using a spoon or using floured hands.
Drop a few at a time into water. They will drop the bottom and then float to the top when done. Let simmer 20-30 seconds.
Remove with slotted spoon or ladle and place in an oven-proof dish until ready to serve. Serve with fresh sage leaves sautéed in butter until crisp.
Pour butter and sage on top of ravioli, toss gently, and serve with parmesan cheese or tomato sauce.
___________
Photography by Trozbo
by Carlie on November 8, 2009
Ingredients:
- 5 Tbs. extra-virgin olive oil
- 1/2 small yellow onion, chopped
- 1 small garlic clove, crushed
- 4 large chicken livers, trimmed of membranes and connective tissue
- Salt and freshly ground pepper, to taste
- 1/4 cup vin santo
- 2 salt-packed anchovy fillets, rinsed, or 2 olive oil–packed anchovies
- 1 Tbs. capers, rinsed and minced
- 1/2 cup chicken broth, if needed
- 4 Tbs. (1/2 stick) unsalted butter, cut into small pieces
- 1 baguette, thinly sliced
Preparation:
In a large fry pan over medium heat, warm the olive oil. Add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook until lightly fragrant, about 2 minutes. Add the chicken livers, season with salt and stir to coat with the oil. Then add the vin santo and let the alcohol bubble away for about 3 minutes. Reduce the heat to low and cook the livers gently, turning occasionally, until they are a deep, rich brown on the outside and tender pink on the inside, 8 to 10 minutes.
Transfer the livers to a cutting board and slice them open down the middle. Return them, cut side down, to the pan. Add the anchovy fillets and capers, increase the heat to medium-high and continue cooking, stirring often, until the livers are no longer pink, about 5 minutes more.
Using a food processor or handheld blender, process the mixture until it is a thick paste, adding a little chicken broth if it is too stiff and dry. Blend in the butter, stirring until it has melted into the pâté. Season with salt and pepper.
Spread the baguette slices generously with the pâté, arrange on individual plates and serve immediately.
Adapted from Williams-Sonoma Savoring Series, Savoring Tuscany, by Lori De Mori (Time-Life Books, 2001)
___________
Photography by Conanil
