But first it was dog wash day.
Poor fellows – commiserating with each other. Well Ton is commiserating, already Boo has lost focus.
The dough for the pizza bianca. It will be brushed with olive oil, a little salt and a whisper of rosemary. It takes 24 hours to rise in the bottom of the fridge! I look forward to this. YUM!
My daughter who lives in Melbourne and works at a very posh restaurant there, told me yesterday about a uova da raviolo that they make at her restaurant with spinach, ricotta and the whole yolk of a fresh egg. It will fit your September Challenge perfectly, she said.
So I made a quick pasta dough, and set to work to make the raviolo. It is a bit bigger than the normal ravioli, that I am still learning to make, but after a number of experiments (Sheila ate very well yesterday) I managed to create something approximating her instructions. I have no spinach but I do have the ever faithful kale, which I chopped very finely and pan fried to soften, then added the home made ricotta and the lightest dust of freshly ground nutmeg.
And oh dear here I am reverting to my old messy food photography ways but I was in a hurry by then. You make a well in the ingredients, carefully fill it with the egg yolk, (I used the pullets eggs so the yolk was tiny and perfect) then cover with another tiny sheet of pasta and seal it all around. If I had a cookie cutter I could have made a shape but I just cut off the excess with a knife and popped it in the boiling water. Then crisp a few leaves of sage in a generous amount of hot browned butter and pour over to serve. When you cut the raviolo open the yolk has thickened with the cooking and becomes a sauce. Wonderful.
I know that I am using the same fresh ingredients over and over again but I have discovered so many new dishes and meals with the September Home Grown challenge.
Which is now today, but you will see it tomorrow. Blog people all live in the past. Wandering about the world in our time machines.
Have a glorious day.
Your friend on the farm, celi