Z0r.de #960 Sandstorm

QUANDO LA NEBBIA SMETTERA' DI DANZARE - RAVIOLI A CUORE RIPIENI DI FORMAGGIO CON GAMBERI, RADICCHIO TARDIVO E ZENZERO

raining down the sky, in tufts of carded wool. A dense fog that reduces noise, the lights, that I forget that even there, the horizon is the city.
raining down thick and ethereal, on solid ground, it seems her docile but imposes its power. And as long as his nurse, swing like a pendulum, at the end of the gray blanket, time seems to aim at nothing, if not that its languid pace and calm, as if it came from within. Floating and interior. Time. The fog. Both.
The fog expands the landscape, depriving him of boundaries, and for once do not count the edges, the edges do not count, has only quest'appannatura on my glasses and numbness. And while all around, everything seems to fall asleep, resurface minor, the evenings of childhood, other winters. Resurface other veiled feelings of melancholy, of melancholy that I never treated as an intruder to be thrown in the trash, but to which I have always reserved a caress.
Fog recalls. And remember, I sink, I let myself go. The near and distant are the same thing. Two muffled and nothing elusive.
And the city is abstract, librata su di uno sfondo di spazio grigio, dove tutto è smussato, attutito, vellutato.
La nebbia ha l'odore di lana e di terra bagnata. Di umidore e di polpa densa. Ha sfumature segrete.
La nebbia nasconde, in questa strana assenza di gravità. Teatro d'ombre e di mistero, di acquosa fluidità, rigata solo da intrecci di arabeschi, dalla luce calda dei lampioni e da quella che proviene dalle finestre affacciate sulla notte.
La nebbia della distanza. Che attenua e ingentilisce. Questo mosaico solenne, di una intimità per me quasi opprimente, questo spazio che si scompone, che io scompongo, in cui tutto si perde e tutto si confonde, tutto è leggero e tutto è fragile. And the feeling of not owning anything in this reality that makes you blind.
Nothing but the fluffy sweetness that's in this way to capture and make my own that is beyond the glass, as if what I was born from within.
The fog is invented. Invent this property that runs away. He invents a new country and I think, I do not think it ever possiederò. Why the dawn of day the fog will stop dancing and he is my only diraderà and then this heat. This heat
intimate and disarmed. This heat cord.

***___*****_____*****_____***

With this recipe we want to participate in the romantic contest organized by Elifla! Valentine's Day is approaching and also flocking here our hearts, we chose to have them filled ....

A HEART FILLED WITH CHEESE RAVIOLI WITH SHRIMP, AND GINGER radicchio



Ingredients:


To the dough: 2 eggs

xl
170 grams of flour 00
80 grams of durum wheat
a pinch of salt
1 teaspoon extra virgin olive oil

For the filling:

220 g ricotta mixed
70 grams of grated Parmigiano Reggiano
40 grams of grated Pecorino Romano
grated rind of half a lemon

For the sauce:

1 small carrot 1 clove
' crushed garlic 1 shallot

1 rib of celery
25 shrimp sgusciati, eviscerati e ai quali abbiamo lasciato solo la coda
1 caspo di radicchio trevisano tardivo, lavato e tagliato a striscioline
1 bicchiere di Brandy
1 mestolo di fumetto di pesce (preparato con i carapaci dei gamberi, carota, cipolla, sedano, prezzemolo, alloro)
120 gr di panna acida
zenzero in polvere
una macinata di pepe nero
prezzemolo tagliato finemente
olio extravergine d'oliva

Prepariamo l'impasto come al solito, amalgamando e lavorando a lungo la farina, le eggs, a pinch of salt and a teaspoon of olive oil. Once formed a ball of dough, cover with plastic wrap and let rest in refrigerator for about half an hour. Now divide the dough into quarters and pull the dough with the brand, to position number 6.

While the dough in the fridge we have prepared the filling. Not wanting to cover the taste of our sauce we thought of the cheese filling, which was tasty, but not too intrusive. We then stirred in a bowl, ricotta, Parmesan, Pecorino Romano and grated rind of half a lemon. We did not add salt or pepper or anything, since the filling is in itself remarkable in its full and harmonious taste.
With this filling we went to train our ravioli. We wanted to give them a heart-shaped and here we used a biscuit cutter. We went then to outline the ravioli with a fork to make sure they were perfectly sealed.


For the sauce, we first heated in a wok, a drizzle of extra virgin olive oil together with a clove of garlic, slightly crushed. We then joined the chopped carrot, onion and celery, making it cook for few minutes, until golden brown. We then added the shrimps we previously cleaned, shelled and washed. We have blown up in the wok for a few minutes, along with the rest of the sauce.

When they started to brown in the pan we have paid the entire glass of brandy and let it evaporate. Once evaporated, we also added the radicchio, which as we said, we are not too thin, cut into strips. We left them to dry just a moment, then we added a ladle of fish stock. When the liquid is almost completely absorbed, we paid the sour cream, a generous grinding of black pepper, a pinch of ground ginger and a teaspoon of fresh parsley to finish. We mixed the all ingredients and mix by removing from the stove.


Meanwhile, we cooked our drained ravioli and once we have them blown up in the sauce creamy and then Serve.

HEART-SHAPED RAVIOLI WITH SHRIMP AND radicchio FILLED WITH CHEESE

Ingredients:


For the dough:

2 eggs (size XL)
250 g flour 1 pinch of salt

1 tsp olive oil Extravirgin

For the filling:

220 g ricotta cheese
70 g grated Parmigiano
40 g grated Pecorino Romano
the grated rind of half a lemon

For the sauce:

1 little carrot (finely minced)
1 scallion (finely minced)
1 clove garlic
1 celery rib (finely minced)
25 fresh shrimp
1 thick head radicchio tardivo di Treviso (cut into little stripes)
1 glass Brandy
1 ladle of fish fumet
120 g sour cream
freshly ground black pepper
fresh parsley
ground ginger (1/4 tsp)

Mix well eggs, flour, extravirgin olive oil and a pinch of salt. Knead until the dough is elastic.
When a soft dough has formed turn out onto a floured board, knead and form a ball, then wrap it in plastic and let rest in the fridge for about half an hour.
Prepare the filling. In a bowl blend all the ingredients (ricotta cheese, grated Parmigiano and Pecorino Romano cheese and grated lemon rind).
Divide dough into four pieces. Roll out each piece with a pasta machine until thin, number 6 setting on the machine. Divide the filling into equal-sized portions and place these portions on one sheet of pasta. Cut ravioli apart using a heart-shaped biscuit cutter. Press the edges with a fork to make sure the pasta perfectly adheres.
Bring a large pot of lightly salted water to a boil, add ravioli and cook for 3-4 minutes, until they are al dente. Drain with a colender.


Meanwhile heat a pan with extravirgin olive oil and a clove of garlic. When the garlic begins to crackle add carrot, scallion and celery and sauté until golden brown. Add shrimp and cook just for a few minutes, so pour in the Brandy and when it has evaporated you can add the Radicchio Tardivo, cut into little stripes. Just a minute cooking, then add the fish stock fish. When the liquid has absorbed Almost add sour cream and fresh parsley and season with a pinch of black pepper and ginger.
Sauté the ravioli into the creamy sauce for a Few minutes and serve immediately.