Archive for the ‘family life’ Category
Cooking class (well, a sort of… )
So today I want to suggest a way to cook artichokes. Our own are of the “spiny violet from Albenga” and are delicious.
So, I clean and finely cut artichokes (I don’t boil them, I used them raw). Then I sprinle them with lemon jiuce, so that they don’t become black, and put them in a disk. After seasoning using extra-virgin oil (it’s mandatory!) and salt I add some parmesan nuggets (all you like: although we’re ligurian, we aren’t frugal at all on these kind of things!). It’s an excellent addition to salmon!
Today, borages…
Does it happen you too to see something and associate it to food? Well, in Coppi Rossi land it happens quite often.
As an example, today I was looking at our borages (Borago officinalis) and I suddenly felt like doing some ravioli. That’s the way we do them:
We take 8 hg (1lb 11oz) borages (burà xi in our dialect), 4 hg flour, 3 eggs, parmigiano finely grated (a lot of), 4 spoon oil (olive oil, obviously), water (a bit), salt and pepper.
We begin boiling borages some minutes, then putting them on a canvas to dry, with a weight on top. The day after I prepare the pasta dough mixing water, flour and one egg.
I knead some minutes, then split the dough and roll out using the 
rolling pin, so to obtain two thin sheets.
Then I chop the borages and gather them in a soup plate, as I have to add two eggs, a generous handful of grated parmigiano, salt, oil, pepper and nutmeg. I mix the stuffing until it’s compact enough.PLEASE, ATTENTION! Who’s got husbands and/or kids not fully appreciating the value of a low sodium diet, TASTE THE STUFFINGand estimate if it’s salty enough. Yeah, that’s what I forget every time.
Now I pick up a pasta sheet, put the stuffing on it a tea spoon at a time, spacing them 1 cm (less than half an inch). Then I cover with the second pasta sheet, modeling ravioli using my fingers. Finally, I cut them. I let them rest for a couple of hours, then I cook them and mix with a meat sauce and grated parmigiano.
