Ravioli Sea Bream Ivan Matarese

RAVIOLI, SEA BREAM & PUMPKIN • IVAN MATARESE

»LA MIGLIORE PASTA…« A little bit luck you need, if you want to enjoy chef Ivan Matarese’s creative interpretations of traditional Italian cuisine on the spot. The weather decides whether the restaurant »VIEL DAL PAN« is open. And the restaurant in the Dolomites, which is 2.500m above sea level, is always open only on Wednesdays evenings. The good news: In the other different restaurants of »RIFUGIO LUIGI GORZA« are offered many more culinary delicacies in any case.

For those of us who unfortunately can not enjoy the restaurant personally, we now have a pasta recipe for cooking at home.

THE RECIPE

[BY IVAN MATARESE]

THE STUFFING

1 pc

1 pc

fresh sea bream [Dentex dentex, dog’s teeth]

shallot

chives

salt

olive oil

THE DOUGH

350g

125g

125g

1 pc

flour [type 00]

semolina [flour]

egg yolks

whole egg

PUMPKIN CREME

500g

100g

pumpkin

butter

bay leaf

salt

orange peel

GARNISH

bread chips [see Info]

fresh herbs or some tasty salad leaves according to your choice

THE STUFFING

1

Peel the pumpkin and remove the seeds. Then cut into small cubes.

2

Place it in a vacuum bag with butter, bay leaf, some salt and the orange peel. Steam on 100°C for 45 minutes [in vacuum].

3

If done, mix it with a hand blender and strain through a sieve.

THE DOUGH

1

Knead all ingredients by hand to a homogenous dough. Allow to rest for 30 minutes.

THE RAVIOLI

1

Fillet the sea bream and remove skin and bones. Cut the meat like tartar style.

2

Add fine cut shallot and chives rolls. Season with salt and olive oil on your taste.

3

Roll the dough thinly [pasta-machine] and cut into slices of 7cm.

4

Place some fish-tartar on the slices and form to Ravioli shape.

5

Now boil the Ravioli in hot water for some minutes. Make sure that the fish is not »overcooked«.

FINISHING & PLATING

1

Remove the Ravioli using a skimmer out of the water. Make sure they are drained well.

2

Arrange some of the [warm] pumpkin creme on plates and place the ravioli upon.

3

Garnish with bread chips and some fresh herbs according to your own choice.

BREAD CHIPS

To make bread chips by yourself, cut old bread [with or without bark] with a slicing machine into thin slices and dry in the oven at approx. 160 ° C until it is crisp. So that the chips do not curl, you can dry them between two sheets of baking paper with a weight [baking sheet] from above. You can add an extra flavor to the bread chips by mixing herbs or spices with some olive oil and brushing the bread slices before drying. For his recipe, Ivan Matarese uses a local »puccia bread«, which is basically aromatic in taste.

PLEASE KEEP IN MIND...

TOP CHEFS ARE ARTISTS!
Their delicious dishes are artworks, created on the basis of their skills, their creativity and their intuition. Mostly they’re using their recipes as suggestions ore helpful reminders. Some of the published recipes are unworked originals [copies] of the chefs, written in form of notes. These are the ones, that primarily are meant to be a source of inspiration for your practical experiments »at the stove« and should not be regarded as step-by-step cooking instructions.

WINE RECOMMENDATION

[BY MANUELA GORZA]

2009

GRIS | PINOT GRIGIO | ISONZO DEL FRIULI DOC
LIS NERIS
FRIULI-VENEZIA GIULIA | ITALY

GRAPE VARIETY

100% Pinot Grigio

LOCATION

San Lorenzo, 60m a.s.l.
Vineyards between the Slovenian border to the North and the right bank of the Isonzo river to the South.

SOIL

Plateau with gravel and limestone.

VINIFICATION

After starting the fermentation in stainless-steel, the further fermentation takes place in 500-litres French oak barrels at 22-24°C, followed by maturation on the fine lees in the same barrels for 11 months with frequent bâtonnage. The wine is cellared for 12 months after bottling.

PRODUCTION

45.000 bottles [average]

LIS NERIS – ISONZO VALLEY – EAST FRIULI

//quote: Lis Neris

Our vineyard is located in one of the paradises for white wine: place, history and people – present and past – make the difference. Yet everyone knows the entrance to paradise has to be earned. This family belongs to the protagonists of the Friulian Renaissance and its wines underline this.

White wines proved to be the best expression of our »terroir« and they became the focus of our mission. Our aim today is to produce wines of increasingly high quality and our role is to create the conditions to let this happen.

Alvaro Pecorari runs the vineyard in the fourth generation and is responsible for the wine-growing. He has made Lis Neris what we know today and the wines we can taste today.

LA MIGLIORE PASTA

[THE VERY BEST PASTA – TIMELESS]

In the Italian kitchen, the philosophy behind the preparation of a perfect pasta is: »The right noodle shape for every sauce« and the experience of countless generations.

The LINCHPIN.CLUB presents the recipes of outstanding chefs who create contemporary pasta dishes based on traditional methods of preparation – la migliore pasta – the very best pasta …

A good time for everyone out there!
And what will you eat today?

LINCHPIN.CLUB

Culinary Experience...

Leave a Reply

Your email address will not be published. Required fields are marked *