|
|
 |
Vegetable Ravioli and Stuffed Green Cabbage
with Gruyere Cheese Mille Fleurs in Rancho Santa Fe (Serves 4) Sautéed
Artichoke, Spinach and Grilled Ridicchio Salad with Black Olives |
Show 301 | |||
| for the ravioli dough: Combine the eggs yolk, olive oil and salt in a food processor. Add the flour slowly, mixing the ravioli dough using the pulse on the food processor. Add flour until the dough feels stiff, not sticky. Finish kneading the dough on a floured surface by hand for a few minutes. Wrap the dough tightly in plastic wrap and refrigerate for 20 minutes. |
Ingredients: - 4 eggs - 2 yolks - 1 tbsp. olive oil - 1 tsp. salt - 3 1/2 cups flour |
||||
| for the ravioli
filling: Place the carrots in a shallow pan, cover them with water and boil. Add the potatoes after the carrots are half way soft and the leek when almost soft. Once all the vegetables are soft and all the water has evaporated, sprinkle in the flour and mix well. Add the cream and stir the mixture until it reaches the consistence of a thick paste. Season with salt and ground nutmeg. Refrigerate the filling. Make the ravioli by rolling the dough through all the settings on the pasta machine. Brush half the side of the pasta sheets with water and apply mounds of vegetable filling in a line 1 1/2" apart on the dry side. Fold the dough over, to cover the vegetables, and cut out the ravioli. Press the seams for a good seal together and lay the ravioli on a floured sheet pan a refrigerate. |
Ingredients: - 1 cup each carrots, leeks, potatoes (cut in 1/8" size cubes - 1 tbsp. flour - 2 tbsp. cream - salt - nutmeg |
||||
| for the stuffed cabbage: Remove the outer leaves of the green cabbage and blanch them in well salted water until soft. Chill the leaves immediately in ice water and then lay them on a kitchen towel to dry. Boil the turnips until soft, peel them and dice them roughly. Add the caraway seeds and season with salt. Divide the turnips onto the center of each cabbage leaf, close the leaves and shape them into small balls. Set one ball at a time on a kitchen towel, lift up the corners of the towel and twist until the balls are well formed and firm. Place the stuffed cabbage leaves next to each other in a deep, slightly greased pan and brush the leaves with oil. Add 1/2" of water and braise them in a 350 degree oven for 25 minutes. Chop the onion and cook it in butter until dark brown or caramelized. Boil the ravioli in 4 qt. salted water and 2 tbsp. oil. Arrange the ravioli in a flower shape on the plates and set one stuffed cabbage in the middle. Cover the ravioli with the cheese and place the plate in a hot oven until the cheese melts. Sprinkle the caramelized onions and fresh cut chives on top. Season with fresh ground black pepper and serve. Martin
Woesle |
Ingredients: - 1 head fresh green cabbage - 1 bunch fresh turnips (12 oz. w/o tops) - 1 tsp. caraway seeds - sea salt - canola oil - 1 brown onion - 2 tbsp. butter - 1 cup fresh grated gruyere cheese - chives - ground black pepper |
||||
Sautéed Artichoke, Spinach and Grilled Ridicchio Salad with Black Olives |
|||||
| For the dressing: Mix the garlic and the vinegar together. Gradually drizzle in the oil and season with fresh ground pepper and salt. Peel the stems of the artichokes and cut off 1/2" from the top. With a sharp paring knife trim the dark green leaves around the artichoke heart. Remove the choke if there is any. Slice the artichoke 1/8" thin and sauté it in hot olive oil for only 2-3 minutes. Add the garlic and parsley in the last minute and season with salt. Wash and dry the whole head of radicchio. Cut each head in quarters and lay them out on a platter. Drizzle olive oil over the radicchio and turn it from time to time in its own juices. Season lightly with salt and white pepper. Grill the radicchio until it wilts and return it on to a clean platter. Olive Preparation: Cut the black olives open and remove the pits. Shape the baguette in a cylinder form and then slice it thinly. Brush the bread circles with olive oil and toast them on both sides under the broiler or on the grill. Toss the spinach and dressing and place a heap of salad at the center of each plate. Place the artichokes and radicchio around the salad and garnish with the bread croutons and black olives. Dot everything with more dressing. Decorate with fresh edible flower blossoms. |
Ingredients: - 6 oz. fresh cut, cleaned, washed and dried spinach |
||||
copyright 1999, Regina Campbell |
|||||
