Pizza Today - May 2019 - 31
FILLED PASTA
The first ravioli were believed to be
served only in a brodo or broth, and variations of this theme can still be found with
the diminutive Tortellini in Brodo, which
is the signature dish of Bologna. The
Agnolotti finds its history when the
Marquis of Monferrato asked his chef,
Angelot, to prepare a feast after a victory.
The chef prepared filled pasta with cooked
meat and served it with a simple dressing of meat juices and melted butter. The
Casonsei dates back to the 14th century
in the Brescia region of Lombardy and
northern Veneto. This Renaissance name
translates to "small caskets" and are halfmoon shapes and contained cinnamon and
almonds, but now are made with sausage,
milk-dipped bread and Parmigiano.
Here are some other shapes and their
fillings: (Variations depend upon the chef
and his/her traditional or non-traditional
path to flavor and texture.)
* Ravioli alla Panchetta E Patate (with
bacon and potatoes) served with the
reserved bacon fat and sprinkled with
fontina.
* Ravioli con Asparagi alla Parmigiana
stuffed with egg yolk ricotta, Parmigiano
and the tips of asparagus.
* Caramelle stuffed with ricotta, stacchino, cream cheese, Parmigiano, nutmeg
and sauced with melted butter and black
truffle.
* Tortelli di Fagioli stuffed with beans,
sage, breadcrumbs, Parmigiano and served
with tomato sauce.
* Mezza Luna stuffed with eggplant,
scamorza, lemon zest and sauced with
tomato.
* Raviolini stuffed with chicken, fennel
pollen, celery, fennel and onion (Flour and
Water, San Francisco).
* Fagottini di San Daniele "little packages" with prosciutto, egg, chicken, nutmeg
and Parmigiano.
Some other traditional ravioli stuffing are potato, fresh cheese, herbs and
beaten eggs, boiled chicken, ricotta and
lemon rind, nutmeg, black pepper, spinach,
polenta, pork, veal, lamb, corn, sweetbreads,
prosciutto, basil, pancetta, beans, artichoke,
lardo, eggplant and chicken livers.
Leek-a-Choke Ravioli
This is a fabulous "go-to" filling both
for our famous fougasse breads but
also for ravioli. I've always loved lemon
cream with Parmigiano and this combination of both is decadent and bright at
the same time.
For the filling:
1 tablespoon extra-virgin olive oil
3 ounces leek, white and green parts
7 ounces rough cut canned artichokes
3 tablespoons grated Parmigiano Reggiano
2 tablespoons ricotta cheese
½ teaspoon salt
Clean the leek by slicing along its
length and peeling away the layers
under running water. Slice the leek
lengthwise again two more times before
slicing it across the grain. Heat the extravirgin olive oil in a pan under mediumhigh heat and add the chopped leek.
Heat for 2 to 3 minutes until it is soft.
Add to food processor.
http://www.hotrocksoven.com
http://www.hotrocksoven.com
Table of Contents for the Digital Edition of Pizza Today - May 2019
Pizza Today - May 2019
Commentary
Contents
Contributors
Expo Spotlight
@ Pizza Today
Conversation
Man on the Street
Tony’s Trending Recipe
Knead to Know
Destinations
Customer Wifi
Ravioli Fillings
Chicago Thin-Style Pizza
Social Media Advertising
Pizza Expo Wrap Up
Pizza Today on the Road: Via 313, Austin, Tx
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthly Tip
Pizza Today - May 2019 - CT1
Pizza Today - May 2019 - CT2
Pizza Today - May 2019 - Pizza Today - May 2019
Pizza Today - May 2019 - Cover2
Pizza Today - May 2019 - Commentary
Pizza Today - May 2019 - 4
Pizza Today - May 2019 - 5
Pizza Today - May 2019 - Contents
Pizza Today - May 2019 - 7
Pizza Today - May 2019 - Contributors
Pizza Today - May 2019 - 9
Pizza Today - May 2019 - Expo Spotlight
Pizza Today - May 2019 - 11
Pizza Today - May 2019 - @ Pizza Today
Pizza Today - May 2019 - 13
Pizza Today - May 2019 - Conversation
Pizza Today - May 2019 - 15
Pizza Today - May 2019 - Man on the Street
Pizza Today - May 2019 - 17
Pizza Today - May 2019 - Tony’s Trending Recipe
Pizza Today - May 2019 - 19
Pizza Today - May 2019 - Knead to Know
Pizza Today - May 2019 - 21
Pizza Today - May 2019 - 22
Pizza Today - May 2019 - 23
Pizza Today - May 2019 - Destinations
Pizza Today - May 2019 - 25
Pizza Today - May 2019 - Customer Wifi
Pizza Today - May 2019 - 27
Pizza Today - May 2019 - 28
Pizza Today - May 2019 - 29
Pizza Today - May 2019 - Ravioli Fillings
Pizza Today - May 2019 - 31
Pizza Today - May 2019 - 32
Pizza Today - May 2019 - 33
Pizza Today - May 2019 - Chicago Thin-Style Pizza
Pizza Today - May 2019 - 35
Pizza Today - May 2019 - Social Media Advertising
Pizza Today - May 2019 - 37
Pizza Today - May 2019 - 38
Pizza Today - May 2019 - 39
Pizza Today - May 2019 - Pizza Expo Wrap Up
Pizza Today - May 2019 - 41
Pizza Today - May 2019 - 42
Pizza Today - May 2019 - 43
Pizza Today - May 2019 - Pizza Today on the Road: Via 313, Austin, Tx
Pizza Today - May 2019 - 45
Pizza Today - May 2019 - 46
Pizza Today - May 2019 - 47
Pizza Today - May 2019 - Product Showcase
Pizza Today - May 2019 - 49
Pizza Today - May 2019 - Pizza Today Yellow Pages
Pizza Today - May 2019 - 51
Pizza Today - May 2019 - 52
Pizza Today - May 2019 - 53
Pizza Today - May 2019 - 54
Pizza Today - May 2019 - 55
Pizza Today - May 2019 - The Marketplace
Pizza Today - May 2019 - 57
Pizza Today - May 2019 - 58
Pizza Today - May 2019 - 59
Pizza Today - May 2019 - 60
Pizza Today - May 2019 - 61
Pizza Today - May 2019 - 62
Pizza Today - May 2019 - 63
Pizza Today - May 2019 - 64
Pizza Today - May 2019 - Reader’s Resource
Pizza Today - May 2019 - Mike’s Monthly Tip
Pizza Today - May 2019 - Cover3
Pizza Today - May 2019 - Cover4
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