Linchpin.club Raviolo Rezept La Palta

RAVIOLO DI RAVIOLI • ISA MAZZOCCHI

»LA MIGLIORE PASTA…« This time we present a recipe from Emilia-Romagna. In the small municipality Borgonovo Val Tidone [province of Piacenza], Isa Mazzocchi is the chef in her restaurant »la palta«. »She lives her kitchen« and the whole family stands by her side. All agree: »La Palta is like a jewel in the crown of the green hills in the plains of the Tidone Valley.«

THE RECIPE

[BY ISA MAZZOCCHI]

[10 PORTIONS]

THE DOUGH

500g

5

1

1 tbsp

flour

egg yolks

whole egg

salt

water

olive oil

THE STUFFING

300g

50g

50g

50g

50g

50g

50g

cream

grated Parmigiano Reggiano ripened 13 month

grated Parmigiano Reggiano ripened 24 month

grated Parmigiano Reggiano ripened 36 month

grated Parmigiano Reggiano ripened 48 month

grated Parmigiano Reggiano ripened 72 month

grated Parmigiano Reggiano ripened 140 month

OTHER

100g

clarified butter

wild flowers

1

Heat the cream in a small pot to 70° C. Add the 13 month ripened Parmigiano Reggiano and melt it on low temperature. Stir the mixture constantly to ensure nothing burns.

2

Strain the mixture through a sieve and pour it in a plastic bag. Allow to chill in the fridge for 4 hours.

3

Repeat this process with each different aged cheese.

4

Prepair the pasta dough with the ingredients in the traditional way and let it rest for 30 minutes.

5

Roll out or stretch the dough with the pasta machine or a rolling pin to thin and equal rectangles.

6

Place the different stuffings at small distances with a piping bag on one doughrectangle in 3 rows – from young to old – (approximately 1 tablespoon per portion).

7

Cover it with another dough-rectangle and press the edge slightly to close the Raviolo. Press also the dough around the stuffings slightly.

8

Boil the Ravioli in a pot with boiling and salted water for approximately 2 minutes.

9

Use a skimmer to put out the ravioli and let them dry. Place them on plates and pour some warm clarified butter. Garnish with wild flowers.

PARMIGIANO REGGIANO 140 MONTH

Isa Mazzocchi uses Parmesan cheese in 6 different degrees of maturity and age. Also a 140-month ripened cheese! As a rule, a 72-month ripened Parmesan is already considered an absolute rarity, which is rarely found.

The world-famous cheese factory Gennari from Collecchio in the province of Parma possesses the necessary know-how to produce such rarities. The farm has more than 1,000 dairy cows, which cover 60% of the dairy demand. The remaining milk is used by producers with whom they can look back on a business relationship lasting up to 50 years.

GOOD TO KNOW

The traditional age groups of Parmigiano Reggiano are:
• nuovo = 12 months
• vecchio = 24 months
• stravecchio = 36 months
• stravecchione = 48 months
• extra stravecchione = 72 months

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.

photo credit: INFRAORDINARIO STUDIO

WINE RECOMMENDATION

[BY ROBERTO GAZZOLA]

2011

AGENO | EMILIA BIANCO IGT
LA STOPPA DI ELENA PANTALEONI
EMILIA-ROMAGNA | ITALY

GRAPE VARIETIES

Malvasia & Trebbiano

ORANGE-WINE

The Ageno is an »orange-wine«. The white grapes are fermented with the grape skins. In this »mash fermentation«, dyestuffs are extracted from the grapes, which give the orange-wine its name.

VINIFICATION

30 days mash fermentation without selected yeast.

MATURATION

12 months half in steel tank and in used French oak barriques.

PRODUCTION

10.000 bottles

LA STOPPA DI ELENA PANTALEONI

Elena Pantaleoni, born in Piacenza, began working as a sales manager on the vineyard in 1991, alongside her mother Angela. In 1997 Angela left the winery to grow wine in Chile. Since then Elena runs the winery itself.

She says of her life and work: »Since the day I took over the company, I understood that a wine was born in the vineyard. As a result of this realization, I have concentrated all my energy on maintaining and improving my vineyards. I continue to use the same vines that have existed here for more than a century, without sacrificing them more than they can give me in a natural way.«

»With my wines you will recognize the passion I feel for my country and share it with me!«

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...

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