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 read is the symbol of western civilization, as is pasta for Italian and Mediterranean cuisine in general. Pasta has ancient origins and leavened dough, as in bread, can be dated back to the ancient Egyptians of 400 years B.C. This recipe combines bread with pasta in a dish from remote and inaccessible Afghanistan. It matches the smooth and ancient mixture of leavened bread and the acidy dressing of goat's cheese, a typical product of the shepherds of the Afghan highland.
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Leak ravioli in goat's
cheese sauce
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2 kg./4 ½ lb. leaks - 500 g /1 lb. dough - 1 cup oil - 250 g./9 oz. fresh goat's cheese - 1/2 l. milk - salt.
Clean the leaks and cut into pieces; gently simmer in a covered pan in oil; add salt. Roll out bread dough very finely. (You can purchase it ready made from the bakery or prepare it with 350 g./12 oz. superior quality white flour, 15 g./1/2 oz. beer yeast and a pinch of salt, by piling up the flour and adding the beer yeast diluted in lukewarm water.
Knead until a smooth and soft dough is obtained, cover and leave to rest at room temperature for 3 h.).
Cut the dough into 5cm squares, place the leaks in center of squares and place another square on top of each one, pressing the edges firmly with wet fingers so that they match perfectly and do not open during cooking.
Bring to boil in a large casserole dish of boiling salted water and prepare sauce in the meantime, by squashing the cheese with a fork and diluting in milk until you obtain a smooth, creamy sauce. Cook a few ravioli at a time for 5-6' so that they do not stick together.
Drain using a mesh ladle and dress with cheese and black round pepper.
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Cuvé di rosé
Santa Margherita
Rosée wine with delicate reflections, fruity and winy bouquet, with dry and lively taste.
Serve at:
10° - 12° C.
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