Tag Archives: sauce

Fresh pasta ravioli with lemon butter sauce

INGREDIENTS:

FOR PASTA:

150gr of 00 flour

50gr semolina flour

2 eggs

FOR FILLING:

200gr pork mince

Handfull of chopped parsley

Handfull of grated parmesan cheese

3 garlic cloves (minced)

1 egg

Salt & pepper to taste

FOR SAUCE:

100ml of Vermouth

100ml of chicken stock

1 shallot

50 gr of butter

lemon juice to taste

3 caper berries

 

PREPARATION:

Let’s make pasta first. Combine flour & eggs into one bowl. Start mixing with the fork first until you get a homogenous mixture, then transfer onto a clean surface and work it for around 5-10 min (depending how strong you are:)) . Kneed it until it gets some elasticity. Wrap the dough into plastic wrap and transfer to the fridge for 30min to an hour to rest.

While pasta is resting let’s make the filling. Combine all ingredients into one bowl and mix it until very well combined. Set it aside.

As pasta has rested for an hour in the fridge roll it with the pasta machine or rolling pin until very thin. Of course it’s so much easier to do it with pasta machine but rolling pin works as well.

Let’s make a ravioli. There are so many ways to do so. I have used the method of two long pasta sheets which overlay each other and then used the cutter to cut circular form of ravioli itself.  I have used 1 teaspoon of filling per ravioli separating each filling every 3-4 fingers apart. I have used eggwash in between the filling to make top sheet stick to the pasta sheet beneath.

When all raviolis are made I start making the  sauce as it will take approx 10-15 min to make it. I start by cooking the onions in a pan until they get translucent then add vermouth and cook for a min or so to help alcohol evaporate. Then add chicken stock and cook it on medium to low heat until it sauce is reduced by half.

While sauce is reducing I start boiling the water for the ravioli. Make sure you season the water with salt. Add raviolis and cook for about 4-5 min on simmering water. It is usually enough for pasta and filling to cook through.

When the sauce has reduced by half add butter, lemon juice and chopped caper berries into the sauce and simmer for further 2-3 min. Make sure you taste the sauce before serving and add salt and pepper to taste.

Transfer everything to the plating dish , pour the sauce over the raviolis and …

BON APPETIT:)

Spaghetti with pan fried salmon,dried mushroom chips & tarragon sauce

INGREDIENTS (2 PERSONS):

2 x 200 gr salmon fillets

2 shallots (finely chopped)

1 garlic clove (finely chopped)

50gr of dried porcini mushrooms

100gr of spaghetti pasta

Salt , pepper & tbs of olive oil

1 tbs of creme fraiche

1 large sprig of fresh tarragon (leave some to garnish )

1 handful of parsley

1 lemon

1 caper berry or 1 tbs of capers

1 tbs of unsalted butter

100ml of white wine

PREPARATION:

Firstly we need to make a mushroom stock out of our dried mushrooms.  Use 300ml of boiling water on top of the dried mushrooms and set it aside for mushrooms to soften a little. In about 20 min you will have a dark brown mushroom stock. After 20 min separate the mushrooms from the stock.

Now lets cook salmon. Season with salt & pepper and cook it skin side down most of the time (about 2-3 min) only turn once and cook for 1 more min. Don’t worry if salmon doesn’t look fully cooked as it will go to the sauce at the very end of cooking to finish off.

I used the second skillet to cook my dried mushroom with a little of of butter & olive oil until they became crispy. Then remove them onto the paper towel.

Let’s cook the shallots and garlic  in the same pan the one we cooked the fish in and sauté until they become translucent and add the wine to de-glaze the pan. Let wine evaporate for a min and add mushroom stock, finely sliced caper berry and chopped tarragon . Cook it on a medium heat and reduce it by half. It will take 10-15 min.

In a meantime lets cook the pasta. Please follow pasta cooking instructions as one pasta cooks more than other. Cook it al dente so it still got a bite to it as it will go to the sauce at the very end.

When  mushroom stock has reduced  to your liking ( it depends on how much sauce you want to have with your pasta) taste it for seasoning and add salt & pepper if need be. Add tbs of creme fraiche and turn of the heat. Take cooked salmon and break it apart to smaller pieces and transfer it to the sauce together with pasta and parsley. Pasta will absorb some the sauce.

Serve it in a plate of your choice together with wedge of lemon and cooked mushrooms.

Bon appetit:)

 

Mushroom ravioli

 

INGREDIENTS:

FOR FILLING:

  • Mushrooms (Chestnut) 100gr (chopped)
  • Dried mushrooms 10gr (soaked in water and chopped)
  • Mascarpone cream (2 tablespoons)
  • Zest of 1 lemon
  • Half of mild chilli (chopped)
  • 1 shallot (chopped)
  • 1 clove of garlic chopped)
  • 100gr of spinach (chopped)
  • 1/4 of a teaspoon of nutmeg
  • Salt, pepper & olive oil.

FOR DOUGH:

  • 200gr. all purpose flour
  • 2 eggs + 1 egg yolk.
  • Pinch of salt.

FOR SAUCE:

  • 50gr of butter
  • 100ml of chicken stock
  • 100ml of white wine
  • 100ml of single cream
  • Juice of 1 lemon
  • Bunch of thyme leaves (3-4 springs)
  • 1 shallot
  • Salt

PREPARATION:

Let’s start with the filling. Heat the pan on medium heat and add shallot, garlic and chilli. Cook the shallots until they get translucent and add the chopped mushrooms, thyme, nutmeg and lemon zest. Cook it off until all liquid released by mushrooms is evaporated. Add dried mushrooms and cook it for further 5 min on medium heat. At the very end of the cooking add spinach and cook until they wilt down. Transfer to the bowl let it cool down a bit, then add mascarpone cream. Mix it well and transfer to the fridge.

As our filling is done let’s start with a dough. Whisk the eggs. Add flour and eggs to the food processor and pulse it slightly until mixture resembles wet sand. Dust the surface with a flour and transfer the dough mixture and start kneading. It will take from 10-15 min. Knead until the dough stops sticking to the surface and your hands. After it’s done wrap the dough with the plastic and transfer to the fridge for at least 30 min.

After 30 min. start rolling the dough. If you have a pasta machine( the lucky ones!) just run the dough through the pasta machine from the highest setting to the lowest. Pasta must be paper thin for a good ravioli. As I didn’t have pasta machine I used a good old rolling pin:) After rolling the pasta, make 2 round pasta pieces (see pic) for 1 ravioli (you can use pasta cutter or as I did – I used the cup). Add 1 teaspoon of filling in the middle of one piece. Brush the edge with water and put another piece on top and lightly press so it sticks to the bottom piece. Make sure you don’t trap the air inside the ravioli as it may explode during the cooking process. Use can press the sides with a fork to have a nice textural element (this is optional). I managed to make 14 raviolis.

Now start making the sauce. Add 1 shallot into the pan on medium heat. Cook it off until translucent. Add white wine, chicken stock, juice of 1 lemon and thyme leaves. Reduce mixture by half and add salt to taste. Add butter and cream and simmer on a low heat for about 5 min.

While sauce is simmering let’s start cooking our ravioli. Add ravioli to the pot of  simmering salted water (on medium to low heat) and cook until it flows to the surface, this usually takes 3-4 minutes. Remove them for the pot and add on a paper towel to drain. Then plate it up. Add some sauce, add a ravioli and some more sauce on top. I used a spring of thyme to garnish the plate.

Bon appetit.:)

 

Lithuanian potato pie “Kugelis”

INGREDIENTS (4-6 people):

2.5kg of potatoes.

6 chicken thighs (de-boned with no skin)

150 ml of milk

1 large onion (or 2 small)

salt & pepper & olive oil

FOR THE SAUCE:

Smoked pancetta or bacon

1 onion (chopped)

3 tbs of creme fraiche

handful of parsley (chopped)

 

PREPARATION:

Heat the pan with the olive oil. Season chicken thighs with salt and pepper to taste. Cook them on medium heat for 2-3 min on each side or until almost cooked and move them to the baking dish and place evenly.

Pre-heat the oven to 180C. Peel potatoes & onions and grate them with a fine grater or use food processor with the grater attached to it (or you can use juicer to separate potato juice from the potato itself. Mix them together afterwards. This way you can avoid long and tiring grating procedure). Add some salt & pepper to the potato mixture then some lemon juice which will stop your potato mixture to become brown . Heat a small pot with milk until its almost boiling and add to the potatoes. It helps to keep the potato pie soft when cooked. Mix well and transfer mixture into the baking dish with the chicken. Just pour over the chicken and put the dish into the oven for 1 hour. After 1 hour in the oven start checking if  mixture is fully cooked. Take the toothpick and if toothpick comes out clean that means it’s done and the crust has to be dark brown colour.Remove from the oven and let it sit for about 10 min. Then slice into portions.

While potatoes are cooking and almost done , prepare the sauce to go with it. Chop some pancetta or bacon slices in cubes. The same has to be done with the onion. Add pancetta to the pan on medium heat and let all the fat to come out, add onions and cook it on low to medium heat for about 10 min or until onions are transparent and pancetta is crispy. Take the pan off the stove and add creme fraiche and chopped parsley.

Add a portion of “Kugelis” to the plate and pour over the sauce.

Bon appetit.:)