Tag: yolk

Raviolone of fresh pasta with egg yolk – Italian Cuisine

Raviolo with egg yolk: the chef's recipe that everyone can do at homePut the flour on the pastry making the fountain. In the center put an egg, a pinch of salt and knead first with a fork and then with your hands. Work vigorously and for a long time to obtain a homogeneous, firm but elastic dough, which you will let rest for about 30 '. Meanwhile, put the ricotta in a bowl, work it with a fork, add salt and pepper. With the special machine, roll the pasta into thin sheets from which you will cut 8 squares of 15 cm on each side. With the ricotta coming out of a canvas pocket to stuff, with a large, smooth nozzle, prepare as many crowns (nests) on 4 squares of pasta with a free space in the middle that is large enough to contain a very fresh egg yolk. Salt and pepper the egg yolks lightly, brush the squares with the egg white then cover them with the free ones, pressing gently with your hands along the edges to close the filling in the dough. Cut the ravioli with a round cutter of 12 cm in diameter. Bring plenty of water to a boil, add salt, dip the 4 ravioli and, after boiling, calculate the exact 3 minutes and then drain them with a slotted spoon. Spread the ravioli in the dishes (one per person), sprinkle them with melted butter, sprinkle them with sbrinz flakes and a generous grinding of pepper, then serve: if the cooking has been done properly, the yolk in the ravioli must remain soft like that of the 'soft-boiled egg. Serve immediately: they are rather substantial ravioli that require a light second, better if based on vegetables.

Recipe Aperitif with yolk pralines – Italian Cuisine

Ingredients for Cocktails

900 g herbal tea with fennel
900 g tonic water
fennel
lime
raspberries
sugar cane

Ingredients for Pralines

100 g homemade bread
80 g boiled beans peeled
80 g ricotta
6 eggs
Origan
lime
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Easy

Dose: 6 people

For the recipe of the aperitif with yolk pralines, mix the fennel tea with tonic water. Moisten the edge of the glasses with half a lime, dip them in brown sugar and place three or four raspberries on the bottom of each one. Fill them with the drink and complete the cocktails with lime zest and fennel heart sticks.

For the pralines, cut the bread into slices, grease it with oil, season it with a bit of oregano and toast it in the oven until it is well toasted. Firm the eggs, then shell them and separate the yolks from the whites. Whisk the bread and put the powder into a tray.

Whisk the egg yolks with ricotta and broad beans; operate the impulse blender, so as not to crush the cream too much, then work it with a spoon, completing it with salt, pepper, a little oil and the juice of half a lime. Make gnocchetti with the mixture of egg yolks and pass them in the bread, giving them the shape of small balls. Serve them together with the cocktail, completing to taste with fresh salad leaves and with the sifted egg whites.

Steam yolk recipe on celery root purée – Italian Cuisine

Ingredients

800 g celery root
50 g fresh cream
50 g flour
40 g shelled pumpkin seeds
10 pcs of sage leaves
4 pcs eggs
butter
seed oil
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Middle

Dose: 4 people

For the recipe of steam yolk on celery root purée, peel the celeriac, cut it into pieces and steam it for 35 minutes; shake it with a pinch of salt and bring the cream back to the fire; add the cream, a knob of butter and mix for a couple of minutes. Turn off and adjust salt. Prepare a batter with the flour and 100 g of water. Dip the sage leaves in it, fry in plenty of oil for 20-30 seconds, until the batter has become crispy; finally drain them on kitchen paper. Toast the pumpkin seeds in a pan with 1 tablespoon of olive oil for a couple of minutes. Distribute the celery root purée in the dishes, place the cooked yolks on top as in the next photo and complete with the roasted seeds, the fried sage and pepper, decorating as desired with edible flower petals.

Gordon Ramsay Recipes