We spent our summer holidays this year near Plön. The landscape is very beautiful there and we enjoyed it so. And we fell in love with the small farmers market in Plön. We bought regional cheese from Ulrikes cheese monger with the great assortment of cheese and fresh fruits and vegetables from an organic farm nearby and we fell in love with the fresh fig pecorino ravioli sold from a small pasta manufactory. They had other great combinations as well (zucchini-sesame or porcino) but the combination of fig and pecorino was gorgeous! We bought them at every market day (twice a week) and even stopped for them on our way back home.
Home again we decided to create a recipe similar to them. Our variation is not a perfect copycat but has its own character. But the ravioli taste divinely, the sweetness of the figs is balanced by the hearty pecorino and both are enclosed by the creaminess of the mascarpone. To let their taste stand out, we served them only with some brown butter and grated pecorino and with a bowl of salad as side. That’s enough for a good meal!
We love Gnocchi. And we love wild garlic. And combining both sounded delightful for us.
So we decided to cook wild garlic gnocchi when we meet to cook together with my sisters family. And this time we were not lazy when making gnocchi (like we are when we make ricotta gnocchi) and form them first to little balls and then roll them over a fork to got the authentic look. Petra linked a great Video showing the method very well. And when one is forming the dough into small balls and two a rolling the balls over a fork, the gnocchi are fast done.
We ate them with a mushroom ragout, it was a delicious dish and a great day with the family!
At this days, when the whole world wears a beautiful late spring time green. And I do not like to waste a tiny bit of the green leaves you can find in our kitchen. And when we had radish with nice green leaves in our weekly organic vegetable bag I feed our guinea pigs with the leaves or we eat the leaves ourself.
As a pesto radish leaves are an enrichment for our table and pasta with this pesto is a dish which is made quickly. That makes it to a favourite dish for dinner on long workdays.
Additionally to the leaves I add some radish to the pesto, too, to enhance the radish taste.
When you have leftover pesto you can add an oil layer above the pesto and keep it in the fridge for some days.
Radish Leaf Pesto
- 70g Radish leaves
- 3 radish
- 70g almonds
- 50g Parmesan
- 40g olive oil
- 2 garlic gloves
- 5g Salt
Wash the radish leaves and pat dry. Then place all ingredients in a food processor and mix until homogenous.
Wild garlic is still in and so some pepole wrinkle their noses if you admit that you like wild garlic, too. But luckily I do not have to run after trends and I do not have to run away from trends. I just eat what I like.
And I like wild garlic very much, so I was very happy when I found some in our Greenbag last week. Instantly I began to plan what to cook with it.
We had no homemade ravioli for a long time, so we decided that we would like to have some wild garlic ravioli. But when I check our fridge I realize that we had only two eggs left and that was the amount I needed for the dough. So I needed a filling without egg. Looking around in the kitchen I saw some bread that was going to become stale on the counter. Some months ago I bookmarked a recipe for ravioli with a bread filling on Mestolo (and I have not cooked it untill now). I take the inspiration for the filling there and mix a filling containing bread, wild garlic and a little bit cream. I soak the bread before in hot water to soften it.
I love fast recipe, especially on days when we work both long. Then its very good to have something for Dinner that is easy to prepare. I found the recipe for lemon spagetti in the current issue of Schrot & Korn where they publish a lot of recipe for easy “after work kitchen”.
The recipe asked for tagliatelle but I found Spagetti instead. It was a perfect Dinner for a hot summer evening, light and refreshing. Comment of my boyfrind: “Unusal but good!” Continue reading
We like nuts and seeds very much. That is the reason why I collect a lot of open packages with different nuts in my cupboard. But what should I do with this very small amounts?
When I read the recipe Pasta “Cosa nostra” from Petra (Chili und Ciabatta) I thougt: Yes, that is the perfect recipe for me.
But when I checked my stock I realise, that I had everything else, but not the ingredients the recipe asked for. So I had to be creative. The result is simple but delicious. With a salad and a glass of white wine it is a perfect start into the weekend. Continue reading