Prepare the stuffing as follows: Sauté 2 ounces to 2 ounces of sweetbreads and lamb chops in the kidney in a pan where you put 50 grams of butter and a bay leaf. Spend all the meat grinder and place the mixture in a trigger capable, you still in the same pan fry 100 grams of brains and also put this in the trigger. Boil in salted water 4 decks of borage, 5 ounces of spinach, an escarole, endive one, very much squeezed all these vegetables and let them wipe the pan where you have sautéed sweetbreads and other things. Chop the vegetables and put them in the trigger. Still 50 grams of chopped salami, 100 grams of ham fat and skinny, a nice piece of beef cooked with the sauce which you have the number 13 and still put in the trigger. Now add 3 eggs, two handfuls of grated Parmesan cheese, some grated nutmeg, a little pepper, a clove of minced garlic along with a sprig of marjoram. Stir all these ingredients with a wooden spoon or even better with your hands so that the blend is perfect. E 'well make the filling a few hours in advance, for example the night before so that resting in the refrigerator to dry a bit. Since the ravioli dough must be made without eggs you should use a flour with a lot of nerve, the best for this purpose flour Manitoba (Also known as American), however, if you are not sure of the goodness of the flour you put an egg in the dough. Is a pound of flour dough with an egg, half a glass of white wine, a teaspoon of salt and water needed to make a soft dough, you work for a long time so that the dough is soft and elastic, it bundles with the film transparent and put it to rest for half an hour in the refrigerator. And now it is necessary to form the ravioli and cook and every cook has his own preferred way. If you roll the dough with the stick of wood, the faster it is certainly what my grandmother used to say after Vincent and threw a nice big puff, it can be spread on one half of it a layer of filling, cover with the other half of dough, you go over that special torch made of many squares of wood and then separate the ravioli through the toothed wheel. My mother used those instead of 36 ravioli ravioli which is sufficient to spread on a sheet pulled ravioliera glue machine, fill the grooves 36 of the filling, cover with another sheet, passing the torch along with selling small ravioliera, invert and remove the ravioli. But when my mother replaced the old tirasfoglie which had broken with an electric one, but made of sheets of ravioliera closer, took this other system that had seen in a restaurant that once pulled the dough in the shared spirit semisfoglie lengthwise into two long and narrow, on one of these semisfoglie put down with a spoon so many piles of filling, cover with the other semisfoglia (in practice Fold the dough in the length so that the filling without covering semisfoglia one with the filling), with the costs of a robust pasta ravioli and another, and finally between a divided them with the usual wheel. This will have a little larger than others and the more irregular shape that is beautiful to behold. Whatever means you use to prevent the dumplings from sticking to them because of their moisture is necessary on wooden cupboard (a meisua) and must be put to sleep on blankets or towels.
These are the secrets of an ancient Genoese baker Beppe Vittorio Viarengo dad in his video that shows the entire procedure.
Ingredients (for about 7 Hg or pasta dish 30X40) 300 g. warm water 35 g. Extra Virgin Olive Oil of the Ligurian Riviera 20 g. salt 1 tsp (level) Coffee 'Malt Flour 00 enough 1 cube of yeast (25 g) Preparation
Melt Water, Salt, Malt and oil. Add a little 'flour until a thick paste, but still liquid. Add the crumbled yeast well. Knead the dough adding flour until dough is firm but not hard. Let the dough rise for 10 minutes on a wooden board (or pan) covered with a cloth so it does not take too much air (ie 'to prevent the formation of the crust). If winter put in a warm and humid. Give the dough a form which is similar to that of the pan where it will 'crush but no' rubbing or harass or try to stretch the dough. More 'or less 500-600g of pasta for a baking oven at home. Pour in the center of the pan a bit 'of oil. Place the dough on the tray at the oil previously paid. oil Sprinkle the top of the dough (with a brush or your fingers so that the sviulppi a dough crust). When the pasta is' yeast and appear 'soft (30-40 minutes depending on the weather and the condition of the yeast) trying to straighten it do not pull, but more to crush the' possible until it occupies the entire pan. Salt the entire surface evenly. Let stand about 20 minutes (ie to 'time the dough will rise a bit'). Cover the entire surface with a thin layer of oil (water and oil if you want to get the effect of hole-white). Print energetically with the fingers across the surface. The holes should be uniform and fairly close. (For the focaccia with onions, sprinkle the sliced \u200b\u200bonion previously on the surface of the cake) Let rise at least 45-50 minutes. Bake in the oven already 'warm and cook at 230 degrees for 15-18 minutes. When cooked baked and possibly overturn the cake so that air can also pass under it (otherwise it becomes spring). If you want you can give a touch of oil on the surface.
two teaspoons of tomato paste or canned tomatoes 4
olive oil Salt, pepper
Genoa is called "cod Arrangement" means precisely that stew. In a saucepan, heat plenty of olive oil in the ground (they say that the cod lives and dies in the water in oil), add the garlic, anchovies, rinsed capers, pine nuts, olives, dried mushrooms, soaked and crushed together onion, carrot, celery and parsley. Once the garlic is golden remove it, add the pieces of cod, sprinkle with white wine, raise the heat, allow to evaporate and remove the bones as they are able to detach from the fish, the skin comes away from the fish wipe with a wooden spoon or the bottom edges of the pan so that it is discarded and give flavor. Now add the potatoes cut into pieces, tomato puree or tomatoes, you give once and cover with hot water, reduce heat and simmer partially covered until the potatoes are cooked through. Before serving, let sit for a couple of minutes.
Cook spaghetti. Meanwhile, mince the parsley, cut the tuna into small strips and diced tomato. I warm up pan in the oil, garlic and chilli. Drain the spaghetti and transfer them to the pan along with tuna, tomato and parsley. Season with salt and I jump about 30 seconds and serve immediately. A pleasure to add a few drops of oil.
