Tag: plin

Ravioli del plin – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

First of all, put the meat pieces in the pan with a little oil and let it brown on all sides.

Meanwhile, peel the carrot, onion and celery and cut them into coarse pieces.

Add the herbs to the meat, cover with broth, season with salt and pepper, close with a lid and leave to cook for about 1 hour.

In the meantime, prepare the egg pasta: combine flour and eggs in a bowl and work quickly until you obtain a homogeneous dough, wrap it with cling film and leave to rest at room temperature for 1 hour.

Once cooked, lift the meat and vegetables with a slotted spoon, separate them, then debone the first and blend the second, then keep them aside.

Place the well-washed escarole in a pan with a drizzle of oil, without adding water, and let it cook with the lid on for a couple of minutes, then add the spinach and stew for another 5 minutes.

Place the meat in a blender and blend it, then add the egg, parmesan and stewed vegetables, season with salt and pepper and blend again.

Take the dough again, divide it into pieces and roll it out first with your hands on the lightly floured work surface and then with the pastry maker, starting from the largest thickness and then rolling it over several times with decreasing thickness until you reach the thinnest one.

Distribute the meat filling on the pastry at regular intervals, then pinch the side of the filling with your fingers and then cut out the ravioli with the knurled wheel.

At this point your plin ravioli are ready, now all you have to do is boil them and season them.

Heat some oil in a non-stick pan with some chopped sage, then add the blended vegetables from the broth that you had set aside and leave to flavor and heat for a few minutes.

Boil the ravioli for about 5 minutes in plenty of lightly salted boiling water, drain them and add them to the sauce.

The ravioli del plin are ready, all you have to do is season with salt and pepper and enjoy them.

Plin recipe of chicken and sausage in vegetable soup – Italian Cuisine

Ingredients

400 g Chicken breast
400 g Seasonal vegetables
300 g Sausage by the meter
230 g Flour
5 pcs Yolks
1 pc Egg
Chicken broth
Sage
Grated Parmesan
Extra virgin olive oil
salt
pepper

Duration: 2 h

Level: For experts

Doses: 6 people

Mix the flour, egg and yolks with a fork, then knead on a pastry board until the dough is smooth, firm and elastic; cover it and let it rest in a cool place for 30 '.

Peel the sausage and chop it. Cut the chicken breast into two or three slices. Put the sausage on the bottom of the saucepan, place the chicken slices on top, season with salt and pepper and add 2-3 sage leaves.

Bring to medium-low heat, cover and cook for 10 ', then turn the chicken (the sausage will have released its fat on the bottom) and continue cooking, always with the lid on, for another 5-6'. Cut the vegetables into cubes, sauté them with 2-3 tablespoons of oil, wet with 1 liter of chicken broth, cover and cook for 40 '(vegetable soup).

Blend the chicken with the sausage and their cooking sauce with 2 tablespoons of parmesan until you get a homogeneous mixture. Roll out the dough into large strips; collect the filling in a pastry bag and distribute it on the strips of dough in small nuts spaced a couple of centimeters apart.

Cover the filling with a strip of dough, folding it on the long side; make it adhere well, gently press the dough and pinch it (plin) between one knob of filling and the other so that the two layers adhere and do not return air bubbles.

Trim the edge with a notched wheel. Separate the ravioli del plin with the wheel: as you cut them they will turn on themselves forming a small package. Boil them in abundant salted boiling water and serve with the vegetable soup, partially pureed.

Raviolini del plin recipe stuffed with fondue and pepper infusion – Italian Cuisine

Ingredients

400 g young fontina
400 g flour
150 g milk
130 g fresh cream
100 g durum wheat semolina
5 g peppercorns (the most delicate is that of Sarawak)
13 yolks
3 whole eggs
butter
salt

Duration: 1 h 50 min

Level: For experts

Dose: 10 people

For the recipe for raviolini del plin stuffed with fondue with pepper infusion, clean the fontina cheese, cut it into cubes and transfer them to a saucepan with the milk and cream; cook everything in a bain-marie, over low heat, and as soon as the cheese starts to melt, remove from the heat and quickly incorporate 3 yolks. Bring the fondue back on the stove, and stir until it is well blended and smooth (if it presents lumps, blend it). Transfer the fondue to a bowl, cover with plastic wrap and let it harden in the fridge.

Sift the flour and semolina on the pastry board, arrange them in a fountain and pour the whole eggs and the 10 remaining yolks (220 g) in the center; mix the ingredients in the center, then start to incorporate the flour with your fingertips, finally knead with the palms of your hands until you get a soft and elastic dough; put it in a bowl, wrap it with plastic wrap and refrigerate for about 30 '. Roll out the dough into 1-2 mm thick sheets; work little by little keeping the rest under the film.

Transfer the firm fondue into a pastry bag and prepare the raviolini del plinfacendo a long row of fondue balls (ø 1 cm) on the dough sheet, starting from 2-3 cm from the bottom edge and spacing them about 1 cm apart. Prepare another identical row, leaving 2-3 cm free from the upper edge. Turn the free flaps of puff pastry over the filling, seal well, then pinch in the free point between the balls. Alternatively, make 2 long strips of filling, in the same position described above, turn the pasta over, seal it well, then pinch every 2 centimeters (this technique is faster but the sealing of the pasta will be less firm). Proceed in the same way with the whole sheet.

Bring 800 g of water to a boil, turn off and infuse the crushed pepper for 2-3 '. Boil the plins in salted water for 1 'from the boil. Heat 2 large walnuts of butter in a saucepan with a pinch of salt and 2 spoons of raviolini cooking water. Drain the plins with the skimmer, season with the butter, then distribute them in the soup plates and complete with a ladle of filtered infusion.