Happy Monday

Food Design, Slow Food, Bruxelles und … Ravioli mit Forellen-Ricotta-Füllung

Ich bin in Brüssel, meiner neuen Heimat angekommen. Entschleunigung, das Essen genießen, achtsam und regional einkaufen: Slow Food also. Damit startet die erste Uniwoche - mit dem Slow Food Festival in Brüssel. Passend zum Thema bin ich auch zurück zu den Wurzeln gereist, zurück zum Handwerk, zurück zu ursprünglichem Getreide, nämlich Buchweizen und zum Ricotta-Original, vom Schaf.

Für den Teig/For the dough:

Für die Füllung / For the filling:

• 200 g geräuchertes Forellenfilet / smoked trout filet
• 200 g (Schafs-)Ricotta
• 100 g (Safran-)Pecorino
• 1 EL Dill / 1 Tsp Dill
• Pfeffer / Pepper to taste

Rote Beete Carpaccio / Beetroot carpaccio

• 2 rote Beete Knollen / Beetroot
• 3 EL Walnussöl/ 3 Tbs walnut oil
• 2 EL Prosecco-Essig / 2 Tbs Prosecco Vinegar
• 1 TL Dijon-Senf / 1 tbs Dijon mustard
• Salat / Salad 
• Schnittlauch/chive

1. Sift flour and salt together. Combine the eggs and flour, gradually adding enough warm water to make a stiff dough. Knead dough well, until smooth; cover the dough and let it rest for 30-60 minutes.
   
2. In a large bowl, blend all filling ingredients together until smooth.
3. Roll out the dough on a floured board or with a pasta machine. Cut round sheets with help of a glass and drop 1 tsp of the ricotta filling on each.
4. When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough. Using your fingers or a fork, gently press dough between each dab of filling to seal it.
5. Drop ravioli into boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
6. Roast the beets in the oven for about 90 min. wrapped in aluminium foil. 
7. Very finely cut your beets in very thin slices. Arrange them on a plate and serve with  salad, chives and vinaigrette.
   
   

 Trout and Buckwheat against Stress and Depression.