Well, after waking up to lemon drizzle cake, it felt totally natural to follow (pre coffee) with some impromptu ravioli. Cooked coats cheese is one of the most srcummiest (salty, smooth and rich) of tastes, and squashed all up with parma ham and basil, it becomes one helluva a bite. As the goats cheese cooks inside the ravioli, some of the creaminess oozes out and coats the outside of the pasta with a slightly glossy salty film. Garnish with chorizo oil // its melt in the mouth moreish.
A few sheets of fresh egg lasange sheets
150g of goats cheese (sliced into 10p piece sizes)
4 slcies of parma ham
30g grated parmean
100g chopped basil
1 (really hot red chilli) finely chopped
1 egg yolk (to make em stick)
Infused oil
Chorizo 50 g (diced)
1 clove garlic
1/2 red chili
20g fresh basil
Cut the lasagna sheet into 2inch x 2inch squares (average). Put a little bit of goats cheese in the centre, a little parma ham, squash in a little basil and chili, sprinkle with Parmesan - put a little egg yolk around the edge, place its twin square on top and press down hard (put some egg yolk around the edge as well. Keep pressing down. Add to boiling water (boil for 5 -6 mins). Plate up - heat extra virgin olive oil, add chili garlic, chorizo (30 seconds) - add another splash of ex vi. ol. oil and spoon on top of the pasta. Top with Parmesan.
On fire!! xx
ReplyDelete:) XXX
ReplyDelete