Chicken breast with honey lemon and vegetables
first courses from Italy
Ravioloni Lupino, Mozzarisella and Basil with asparagus and lemon
Ravioloni Lupino, Mozzarisella and Basil with asparagus and lemon
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Ravioloni with antique Timilia grain pasta made of natural stone and stuffed with lupins, Mozzarisella and basil are ideal for creating light, fresh and springy dishes. In this recipe are matched with green asparagus enriched with lemon and ginger flavor. Recipe made by the chef: Marco Boscarato
preparation
step 1
Take the asparagus and cut it from the tip to pieces about half a centimeter until it is perceived by the cut that the asparagus becomes fibrous
step 2
Put them aside, they will be fried in the pan once the broth is ready.
step 3
From that point on, continue to cut asparagus into more coarse pieces, forcing the blade of the knife, but keep them separated from the first and boil them in a little unleavened water, they will serve for the broth
step 4
Allow asparagus tails for at least half an hour, then blend with a minipimer
step 5
Go through the sieve or with a passover to remove the fibrosis
step 6
At that point, fry in a frying pan with olive oil, on a fire, the asparagus you had previously set aside, salty and peppered
step 7
In a bowl prepare the veggie-roux by adding a tablespoon of oil to a couple spoons of rice flour and mix until the flour is fully kneaded
step 8
Rice flour gelifies at a lower temperature and faster than wheat flour, has a generally bigger grain and kneaded to the oil fat does not form lumps or flakes even if it is joined to hot.
step 9
The veggie-roux can be combined with sauces or soups to thicken, melting it with a whip or a spoon and melting in a few minutes of cooking
step 10
At this point boil the ravioli in salted water for a couple of minutes, and fry them in a pan, slightly lowering the fire
step 11
Add to the frying pan with asparagus asparagus a ladle of asparagus past, grate some lemon peel and a little ginger, squeeze half a lemon
step 12
Pour the ravioli in the pan and thicken with a veggie-roux hazelnut gently mixing with a wooden spoon.
step 13
If the sauce is already thick, add some broth or hot water, and after a few minutes your ravioli will be ready.
step 14
One last light lemon peel and ginger on the plate will make its shape.