Crostino with Calamari in Zimino, Braised Goat Sauce, Goat Cheese Ravioli


time

HALF DAY

Serves:

 8 Persons


ingridents:

Goat Cheese Ravioli:

      • 8 egg yolks
      • 2 cups flour
      • 1/3 cup water
      • Salt
      • 1 cup goat cheese for filling

Braised Goat Sauce:

      • 1 leg of goat, boned and diced
      • 1 cup Aleppo peppers, crushed
      • 3 cloves garlic, crushed
      • 3 Tbsp EVOO
      • Salt & pepper
      • Pecorino Romano cheese, for garnish

Calamari:

      • 3 lbs calamari, cut into rings, tentacles out
      • 3 bunches Swiss chard, stems julienned
      • 1/2 cup pancetta, finely diced
      • 1 cup San Marzano tomatoes
      • 3 Tbsp olive oil
      • 3 goat horn peppers, sliced into rings
      • 3 garlic cloves, smashed
      • 4-5 basil leaves
      • 1 cup parsley
      • 1 Tbsp oregano

directions:

For the Goat Cheese Ravioli:

      1. Mix together egg yolks, flour, water, and salt. Roll pasta until thin.
      2. Place goat cheese into small filling size balls distributed evenly across pasta sheet.
      3. Seal and cut into ravioli. Set aside.

For the Braised Goat Sauce:

      1. Brown goat and garlic in olive oil. Season with salt and pepper.
      2. Add Aleppo peppers for 15-20 minutes over medium high heat.
      3. Add water to cover.
      4. Cover pot and braise for 3-4 hours until tender.
      5. Cook pasta, toss with sauce.
      6. Garnish with more Aleppo and pecorino Romano cheese.

For the Calamari:

      1. Brown pancetta and garlic in olive oil over medium high heat.
      2. Add calamari, tomato, basil, oregano and parsley and simmer for 30 minutes.
      3. Add Swiss chard and goat horn peppers.
      4. Simmer for another 30 minutes.

Serve on garlic


Source: http://www.bravotv.com/foodies/recipes/crostino-with-calamari-in-zimino-braised-goat-sauce-goat-cheese-ravioli

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