A new tasty recipe by Rocco De Santis, chef at the Gourmet Restaurant Santa Elisabetta and at the Osteria della Pagliazza of the Hotel Brunelleschi. Every month you will find new and inviting proposals in the menus of our restaurants in Piazza Santa Elisabetta in Florence, located within the exclusive Tower of Pagliazza.
For 4 people
For the buttons: 250 grams of water, 250 grams of milk, 25 grams of butter, 15 grams of salt, 450 grams of flour “00”, 3 egg yolks, 50 grams of parmesan cheese, salt and pepper, 100 grams of squids, 100 grams little sea slugs.
Bring to boil in a pot of water, milk, butter and salt. Combine the flour slowly by mixing vigorously. Once the dough comes off the pot, let it to cool down. With the help of a planetarium, incorporate eggs and Parmesan cheese to obtain a smooth and homogeneous mixture. Let it rest for 30 minutes.
Spread the dough to 2 mm thick, fill with the stuffing of cabbage and close it by giving them the desired shape.
For the stuffing of cabbage: 1 piece of cabbage (roman broccoli), 1 piece of Apulian broccoli, salt, pepper and chilli, 1 clove of garlic.
Wash and clean the two types of broccoli, cut into pieces and bake it in salted water for a few minutes. Besides, make a bottom with garlic and chilli oil, brown the sprouted cabbage, adjust with salt and pepper and bathe with little broth. Continue cooking without stirring, draining and whipping to the mixer, thus obtaining a soft green puree.
For emulsion of peas: 500 grams of fresh peas, 1 onion, salt and pepper, mint.
Clean the peas from the pod, blanch and deprive them of the skin. In the meantime, soak and caramel the fresh onion, join the peas and wipe with wire broth, shake everything, place in a pan and let it dry in the oven at 90° for 30 minutes, then assemble with extra-virgin olive oil and keep aside.
For the provola fondue: 25 grams of flour, 25 grams of butter, 200 grams of milk, 100 grams of smoked provola cheese, 1 grated lemon peel. Prepare a “roux” with flour and butter, dilute with milk and work vigorously with a wooden spatula. Add the provola cheese cut into cubes and let it melt. Adjust with salt and pepper and join grated lemon peel. Clean the squids and stuff them with the fondue.
At this point, cook the ravioli in salted water, drain and salt them with the little water from the clams and the sea slugs previously opened to sauté. In the dish, with the help of a pastry trowel spatula, draw a line with the emulsion of peas, place the ravioli, complete with fresh peas dressed with oil and mint, sea slugs and squids cooked slowly in a coated potted pans to keep them tender. Decorate with pea shoots and a string of extra virgin olive oil.
Enjoy your meal!