57 / 68
oct.-nov. 2015
VII
At pAge 22
Open ravioli with
vegetables and
shellfish
Cook Author: Michael Cocchi -
Bologna
Ingredients for 4 people
For the pasta: 1.3 kg flour “00”; 700 g
flour durum wheat; n. 4 eggs.
n. 8 squares of pasta; n. 1 carrot; n. 1
zucchini; n. 1 Costa celery; n. 1 shallot;
n. Scampi 8; n. 16 Shrimps Argentines;
n. 1 Lobster; n. 2 cloves of garlic; n. 1
tablespoon chopped parsley; Extra virgin
olive oil; Salt and pepper.
Method
For the pasta:
Mix with the pasta machine and drawing
with the mold for pastry; cut squares of
pasta of 10 x10 cm
Shell the shellfish. Realize with the shells
a bisque, filter and thicken with rice
starch.
Cut the vegetables and toss in pan with
a little olive oil extra virgin leaving them
crispy, also cut the flesh of crustaceans
and fry in a pan with garlic and parsley.
Bake the squares of puff pastry in
salted water and make the ravioli: put
a spoonful of sauce in the bottom of
the dishes, roll out the first square of
pastry, vegetables, shellfish sauce and
a spoonful of sauce, cover with the
second square, a spoonful of sauce and
finish with the remaining vegetables and
shellfish. Serve.
At pAge 24
Mushrooms
seasons less
The collection period of the king of
the forest is limited, but once frozen is
available to restaurants all year
By Anna Muzio
It is not an animal or a vegetable, it has
a separate kingdom, the mushroom
that populates dreams and fairy tales,
but especially at this time of year is
the undisputed king of the table, much
sought in restaurants throughout Italy.
Surely it is a particular food, short-lived
(if fresh must be eaten within 2-3 days
of collection), more expensive than other
raw materials but for this very suitable
to raise margins. A limit that has been
surpassed by deep-freezing, which
allows you to have, mushrooms all year
round without losing the organoleptic
characteristics.
The peculiarity of the mushrooms
compared to other food is also the fact
that the more valuable species, and in
particular the porcini mushrooms, as
required in the frozen, spontaneously
grow and cannot be grown. “They
gathered in the woods, manually, and
are not processed in any way with
fertilizers or pesticides. Therefore, they
are subject to larva precession, which
is more or less evident depending on
the time of collection but also by the
climate. Who knows and uses this type
of mushroom knows and takes this into
account, “says Ivano Lemmetti, CEO of
Versilfungo.
COLLECTED WORLDWIDE. A real
treasure hunt in short, that happens
every year in the forests of the hardened