RECIPES WITH FRESH ALBANA
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SICILY DOC
“Ravioli di perciasacchi stuffed with fresh Albana the non-almond cheese, with saffron potato cream from the Enna hills and dried powders”.
Ingrediants
For the fresh egg pasta
1 kg of perciasacchi flour
3 egg yolks
salt
For the ravioli filling
500gr of fresh Albana
Extra virgin olive oil
For the potato cream
1 onion
200g of potatoes
5gr of saffron
salt
Pepper
Extra virgin olive oil
For powders
Tomato
Beetroot
Method:
Procedure for the pasta.
Knead the dough in the traditional way, rest for 24 hours in the fridge at +4 c.
Procedure for the packaging of ravioli.
Roll out the dough to 3/4 mm form squares ... position 16 gr of fresh Albana in the center and close the overlapping corners forming bags.
For the potato cream
Stew the onion with a drizzle of extra virgin olive oil ... then add the potatoes into thin slices and cook completely with the addition of a little cooking water from the pasta. When cooked, add the saffron and blend with the help of a cutter.
Procedure for powders.
Dehydrate the tomato at 60 ° in the oven for 12 hours
Dehydrate the beetroot at 60 ° C for 16 hours
Blend and reduce them to powders.
Cooking ravioli.
Cook the ravioli in emulsified salted water with a drizzle of oil and place on a mirror of saffron potato cream, sprinkle with the powders.
GREEN GNOCCHI WITH FRESH ALBANA AND RED mullet ragout
X2 people
Ingrediants:
50 g fresh Albana
160 g green dumplings
100 g of filleted mullet
1 carrot
1/2 sea bream onion
1 stick of celery
1 tsp tomato paste
1 sprig of wild fennel
Salt pepper QB
Comic book of fish QB
Method:
Chop the celery, carrots, onion and fennel to put in a pan with two tablespoons of EVO oil, fry and then add the mullet fillets, sprinkle with a drop of white wine, put the preserves and melt the of broth. Cook for 5 minutes and remove from the heat, dip the previously cooked gnocchi into the saucepan and whisk with Albana Fresco