Ricette Albana Fresco | Casamandolio

RECIPES WITH FRESH ALBANA

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