{"id":1448,"date":"2019-02-01T09:02:48","date_gmt":"2019-02-01T08:02:48","guid":{"rendered":"https:\/\/ristorante-saliceblu-bellagio.it\/ravioli-di-pasta-di-polenta-e-patate-cucinate-sotto-il-sale-ripieno-di-salmerino-e-gamberi-dei-nostri-torrenti\/"},"modified":"2024-03-07T16:33:25","modified_gmt":"2024-03-07T15:33:25","slug":"cornmeal-and-salt-baked-potato-ravioli-filled-with-brook-trout-and-shrimp-fished-in-our-streams","status":"publish","type":"post","link":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/cornmeal-and-salt-baked-potato-ravioli-filled-with-brook-trout-and-shrimp-fished-in-our-streams\/","title":{"rendered":"Cornmeal and salt baked potato ravioli filled with brook trout and shrimp fished in our-streams"},"content":{"rendered":"<p><strong>Ingredients (for 1 person)<\/strong><\/p>\n<ul>\n<li>150 gr of corn paste<\/li>\n<\/ul>\n<p><em>For the stuffing:<\/em><\/p>\n<ul>\n<li>3 crayfish<\/li>\n<li>35 gr of char fillet<\/li>\n<li>5 gr of chopped hazelnuts with a knife<\/li>\n<li>10 gr of chopped shallot<\/li>\n<li>1 sage leaf<\/li>\n<li>10 gr of fresh cow cheese<\/li>\n<li>10 ml of extra virgin olive oil<\/li>\n<li>10 gr of butter<\/li>\n<li>30 gr of lemon balm butter<\/li>\n<li>salt and whipped pepper<\/li>\n<\/ul>\n<p><em>For the beetroot pesto:<\/em><\/p>\n<ul>\n<li>15 gr of cooked beetroot<\/li>\n<li>15 gr of extra virgin olive oil<\/li>\n<li>salt and pepper<\/li>\n<\/ul>\n<p><em>For the pumpkin cream:<\/em><\/p>\n<ul>\n<li>50 gr of pumpkin<\/li>\n<li>50 gr of yellow potatoes<\/li>\n<li>5 ml of cream<\/li>\n<li>10 gr of Scorzone truffle butter<\/li>\n<\/ul>\n<h2>Development<\/h2>\n<p>For the filling: pour the oil and butter into a pan with the shallot, hazelnuts and sage. Then add the diced char. Blanch the whole shrimp for 5 minutes in boiling water, then drain, peel them completely and add them to the char. Cook for about 3 minutes. Remove the pan from the heat, add the fresh cheese and mix.<\/p>\n<p>For the ravioli: put the corn dough on a work surface sprinkled with cornstarch and roll it out with the help of a rolling pin until it is 5 mm thick. With a pastry cutter with a diameter of 8 cm, make some discs. Distribute the filling inside each disc and close in a crescent, pressing well. Decorate the edges with a fork and make the finished ravioli stand upright on the plate.<\/p>\n<p>Cook the ravioli in abundant salted boiling water for about<br \/>\n5 minutes, then drain them with the help of a slotted spoon and transfer them to a pan in which you have melted the emulsified lemon balm butter with a few tablespoons of the ravioli cooking water.<\/p>\n<p>For the beetroot pesto: cut the beetroot into cubes, pour it into a blender jar and add the oil. Blend for a minute.<\/p>\n<p>For the pumpkin cream: place the pumpkin in the oven without removing the seeds at 150 \u00b0 C for about 2 hours, then remove the seeds and transfer the pulp to a saucepan with the cream, a pinch of salt, a sprinkling of pepper. , a drizzle of oil and, if necessary, a spoonful of vegetable broth. Cook until creamy, then garnish with a teaspoon of Scorzone truffle butter.<\/p>\n<p>Plate: transfer the ravioli on the plate together with their sauce, garnish with the beetroot pesto and the pumpkin cream with truffles.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients (for 1 person) 150 gr of corn paste For the stuffing: 3 crayfish 35 gr of char fillet 5 gr of chopped hazelnuts with a knife 10 gr of chopped shallot 1 sage leaf 10 gr of fresh cow cheese 10 ml of extra virgin olive oil 10 gr of butter 30 gr of [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":662,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_joinchat":[],"footnotes":""},"categories":[15],"tags":[],"class_list":["post-1448","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-first-courses"],"_links":{"self":[{"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/posts\/1448","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/comments?post=1448"}],"version-history":[{"count":2,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/posts\/1448\/revisions"}],"predecessor-version":[{"id":2428,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/posts\/1448\/revisions\/2428"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/media\/662"}],"wp:attachment":[{"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/media?parent=1448"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/categories?post=1448"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/tags?post=1448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}