macro italiano

I bought Martha Stewart's Healthy QuickCook cookbook from Goodwill and it's fantastic. She splits the book up by the seasons and the recipes look wonderful. Admiring them I read Martha say, "nothing symbolizes spring more than artichokes." Good thing I had two in the fridge. I've sort of been planning to make this ravioli since I bought the big, spiky clusters . I also grabbed some buckwheat flour that day. A little searching led me to Smitten Kitchen, which it usually does, where I ran into some artichoke raviolis with tomatoes. I adapted it loosely and I think successfully. Choosing buckwheat flour was a fun idea and I'm so happy about it, I'll be using it a lot more now. My favorite part, because Buckwheat is a plant, this dish is macrobiotic :D good stuff. 

The filling itself was delicious! Once I tasted it I got so excited to put them all together. It's all about the fresh parsley and lemon. Oh and the fresh artichokes, I steamed them in vegetable broth, lemon, thyme, smashed garlic, salt & pepper. A tedious dish without a doubt but I'd say they're well worth it. 

Buckwheat Dough
3/4 cup buckwheat flour
3/4 all purpose flour
2 eggs
1/2 tsp salt

Artichoke Filling
2 tablespoons unsalted butter, cut into pieces (Earthbalance)
1 small onion, chopped (1/2 cup)
1 (10-oz) box frozen artichoke hearts, thawed and patted dry*
1 oz finely grated Parmigiano-Reggiano (1/2 cup) (used way less than 1/4 cup)
1/3 cup chopped fresh flat-leaf parsley
1 large egg yolk  flax egg
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon freshly grated nutmeg
* I steamed 2 medium artichokes, scraped the meat off the leaves
smashed the hearts instead of frozen hearts

For my filling I sauteed the onion in tad of butter. I just mashed my cooked artichokes and added the remaining ingredients.
Mix flours and salt and lay out on the counter, make a well in the center of the flour. Crack two eggs in the well and with a fork brake the yolks and mix. With with your hands when possible and knead the dough for 10 minutes until elastic. Refrigerate for 30 minutes before rolling it out as thin as possible. 
Place the filling with about 2" of space in between them, wash with egg wash (or flax egg) and place your other sheet of dough on top.

Today's finds.


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