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Tortello Spinaci ricotta butter sage by Chef GianMaria Le Mura

Tortello spinaci By Chef GianMaria Le Mura

Ravioli ricotta e spinaci

Impasto ravioli :

Kg 1 farina 00

250 gra semolina

13 uova intere

 

Burro gr 80

Salvia gr 10

Brodo di verdure

Spinaci gr 200

Kg 1 ricottta

Sale

Pepe

Parmigiano

Aglio

 

Noce moscata

 

Attrezzatura :

Una sfogliatrice automatic

Un tavolo abbastanza lungo 2 metri

Sacco a poche

Una rotella per tagliare la pasta

Una forma tortello rotonda

Una pentola

Uno spruzzino con aqua vaporizzatore

Un mixer

Una padella

Abbattitore temperature( oggi in casa ci sono I frighi con questa funzione)

Svolgimento

Mix ricotta spinaci’

Spinaci freschi sbollentarli ed asciugarli. Passarli in padella con aglio e olio e mettere in mixer.

Unire ricotta , sale, pepe, parmigiana, e noce moscata.

Mettere in sacco a poche

Dopo aver preparato l’impasto farlo riposare per una giornata.Poi con la sfogliatrice passarlo ai rulli per 5 volte per ricompattarlo e raffinarlo e poi scendere di misura pian piano fino alla misura desiderata.Fare una striscia di pasta e con il sacco a poche ed il mix ricotta e spinaci fare dei punti farcia distanziandosi di 2 cm l’un con l’altro.Fare cosi un’altra striscia di pasta della stessa misura e ricoprire la pasta con la farcia.Ottenere dei tortelli con un Coppa pasta rotondo e sbollentarli per 25 secondi in acqua bollente. Stenderli a raffreddare e subito in abbattitore.Pronti a servire facendo imbiondire il burro e la salvia con del brod e saltarli in padella sobbollendo .Servire come da foto.

Ravioli with ricotta and spinach
Ravioli dough:
Kg 1 flour 00
250 gra seed
13 whole eggs

Butter gr 80
Sage gr 10
Vegetable soup
Spinach gr 200
1 kg ricotta
salt
pepper
Parmigiano
Garlic, nutmeg

Equipment:
An automatic sheeter
A fairly long table 2 meters
A few bags
A wheel to cut the dough
A round tortel shape
A pot
A sprayer with aqua vaporizer
A mixer
A pan
Temperature chiller (today there are Fruits with this function in the house)

Progress
Spinach ricotta mix
Fresh spinach to blanch and dry them. Pass them in a pan with garlic and oil and put in a mixer.
Combine ricotta, salt, pepper, parmigiana, and nutmeg.
Put a lot in a bag . After preparing the dough let it rest for a day.
Then, with the dough sheeting, pass it to the rollers 5 times to recompile and refine it and then gradually lower the measurement to the desired size.
Make a strip of pasta and with the bag a few and the ricotta and spinach mix make some dots by distancing 2 cm each other.
Make another strip of dough of the same size and cover the dough with the filling.
Get the tortelli with a round dough cup and blanch them for 25 seconds in boiling water. Spread them to cool and immediately in the blast chiller.
Ready to serve by frying butter and sage with some brod and sauté in the pan.
Serve as photos.

Executive Chef GianMaria Le Mura in Local Pop Up Shop

Anisur : My Small Sous Chef for tasting amazing.( i call him The King the Rice )

Anisur SouchefAnisur My demichef in Bahrain after mouch changed solution in the kitchen .One guy simple and perfect for follow in the Kitchen evry directive for give more flevour all the dishes . Not is easy find one guy Chef that have this predisposition but me i find and no want to lose . In the moment mouch important i give the trust for have the best in Kitchen for what concern the flevour for everydish . Always take care the set up in kitchen in ssame evening wher in restaurant Coming 300 people . I hope that hanise come become one perfect chef executive in future and with this hope posso dire that the Rice in kitchen for the service in Main Course First dishes change already for un tasting that me i can trust for any King .

Gamberoni alla Griglia by Chef GianMaria Le Mura

Duck : opinion by Chef GianMaria Le Mura

Duck with zucchini novelle and flowers zucchini inserted by GianMaria Le Muraview recipe: https://www.spaghettitaliani.com/Blog/RicettaSingola.php…

This recipe participates in the competition for the award of the 201 Gold Cookie Trophy.

You can vote directly by clicking the button on the recipe page.

Learn more about the 2017 Gold Cooker Trophy