In many regions of Italy 11th November is symbolically associated with the maturation of the new wine (hence the saying "In San Martin all the juice becomes wine") and as I told you yestarday we celebrated San Martino (St.Martin of Tours). November is also the end of the chestnut harvest.
So I offered wine and chestnuts to all my guests.
Sweet ravioli with cream of chestnuts
Ingredients: for the filling: 600 Grams of chestnuts,100 Grams of dark chocolate, 50 Grams of unsweetened cocoa, 2 Small glasses of rum, 6 / 8 tablespoons of sugar, a shot of strong coffee. For the dough: 500 Grams of flour 00, 5 eggs, 2 Tablespoons of extra virgin olive oil, a little 'dry white wine
Peel the chestnuts and boil them in salted water. When the chestnuts are soft drain and remove the cuticle. Use the masher and make the chestnuts become creamy. Combine chocolate, cocoa, rum, coffee and sugar, with the chestnuts and make it all a smooth paste. Mix the flour with the eggs, and mix with the oil and wine. With the dough prepare squares, that have ten centimeters side but very thin, put half a tablespoon of smooth paste on a square and then close the raviolo with another square, make sure to close the edges well. Fry the ravioli in olive oil and for last sprinkle with powdered sugar.
Peel the chestnuts and boil them in salted water. When the chestnuts are soft drain and remove the cuticle. Use the masher and make the chestnuts become creamy. Combine chocolate, cocoa, rum, coffee and sugar, with the chestnuts and make it all a smooth paste. Mix the flour with the eggs, and mix with the oil and wine. With the dough prepare squares, that have ten centimeters side but very thin, put half a tablespoon of smooth paste on a square and then close the raviolo with another square, make sure to close the edges well. Fry the ravioli in olive oil and for last sprinkle with powdered sugar.
Ravioli di Marroni
Ingredienti:
per il ripieno: 600 grammi di marroni,100 grammi di cioccolato fondente,50 grammi di cacao amaro,2 bicchierini di rhum, 6/8 cucchiai di zucchero, un bicchierino di caffè ristretto.
per la pasta: 500 grammi di farina 00,5 uova,2 cucchiai di olio extravergine di oliva,un po' di vino bianco secco
Sbucciate le castagne e fatele bollire in acqua salata. Quando le castagne sono molli scolatele e togliete le pellicine. Passate le castagne al passaverdure e rendeteli cremosi. Unire il cioccolato, il cacao, il rhum, il caffè e lo zucchero alle castagne e rendete il tutto una crema omogenea. Impastare la farina con le uova, unendo l'olio e il vino. Fare dei quadrati con un lato da dieci centimetri e molto sottili di spessore, mettere mezzo cucchiaio di impasto e richiudere a raviolo, chiudendo bene i bordi. Friggete i ravioli in olio e per ultimo spolverate con zucchero a velo.
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