To fraiche or not to fresh?

The fresh: fresh peas soup

Soup for 2 people as first course, or for 4-5 as canape’

  • 500gr peas (in pods, i.e. fresh)
  • onion
  • butter
  • stock
  • creme fraiche
  • salt & pepper

Take the peas out of their pods. Melt butter in a pot, add the chopped onion and steam until starting to soften. Add the peas and cook stirring occasionally. Add the stock and salt and pepper and cook until everything is very tender. Take out some of the peas and set aside, grind all the rest with some milk and/or creme fraiche. Return to the stove for heating and adjustment of seasoning.

Serve with some salty treat on the side, like Parmesan cookies (as in the picture) or Parmesan crisps, or just a sprinkle of Parmesan or other cheese on top.

This soup can be made from frozen peas, but I really do think that the fresh ones are what made it so damn good; I urge you to get fresh ones in season and make it. Also, it can be served chilled with some mint.

The ‘not fresh’: ricotta ravioli in dried mushrooms

For the ravioli:

  • 2 eggs
  • 200gr flour (half regular ‘all purpose’, and half durum)
  • chopped herbs (parsley etc.)
  • ricotta
  • salt & pepper
  • truffle oil (optional)

I actually made these a while ago and froze them. Fresh is always better, but they do keep rather well (as opposed to things with liver, or prosciutto, for example).

So, to prepare these you need to make pasta dough: mix in a mixer with a peddle attachment eggs and flour. Don’t put all the flour at once, different flours/ weathers like different amounts of fluids, so pay attention to your dough, and add just as much flour as it wants (less is better than more, cause you can always add plenty of flour when you roll out the dough). Let the dough rest for 30min in the fridge. Make the filling- mix ricotta with spices.. that’s it! Roll out the dough thinly, if you want ‘spotted pasta’ you can add chopped herbs when you start rolling the dough, or when u prepare it (with the flour). Cut to squares, put a small amount of filing in the middle, fold in to and tight the edges. if the dough is too dry, brush some water on the edges to help it close. The dough that is not in use should be covered with a moist cloth while waiting for its turn. If you use fresh pasta, cooking time is really short- cook in boiling salted water until ‘al dante’.

Sauce:

  • butter- plenty
  • dried mushrooms
  • 1-2tbs creme fraiche or whipping creme
  • nutmeg
  • salt and pepper

Soak the dried mushrooms in warm water for 30min, then chop them. Melt butter in a pan, add the mushrooms and fry for 5 min. Add the mushroom liquids to the pan and let it reduce. Season to taste, and add the creme. Add the cooked ravioli to the pan and cook for 3-5 min, until the raviolis are covered with sauce and cooked as desired. Serve with a little Parmesan.

*I really recommend to try this meal. Unique, and not too complicated*

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