If you are so cute and weigh 195 grams at 22 days of age, your destiny is definitely the breeding palaces of Back Yard Famer. http://www.backyardfarmer.co.nz
Monthly Archives: November 2017
Porro Sott’olio
Summer being the season of abundance should result in a busy kitchen preserving for the leaner months. Today the leeks were harvested, cleaned and boiled for 5 minutes in apple cider vinegar with some bay leaves and black pepper corns. Drain and discharge the vinegar. Neatly pack the leeks, bay leaves and pepper corns in preserving jars and fill and cover completely with extra virgin olive oil. Wait one moth before using.
Ravioli di Carne di Piccione
Ravioli Pigeon Filling
In a pan add a handful of chopped Pancetta and fry slightly. After a few minutes add some chopped garlic, carrots, celery and onion. Fry all together until the onion is well soft. In another pan add some olive oil and brown the pigeons on all sides. Add salt and pepper to taste. When well browned add a cup of good red wine and let the wine evaporate for some minutes. Now add the contents of both pans together and combine with about 500 g of Passata. Simmer slowly in an open pan and keep moist with some good stock, Cook until the meat is very soft and coming off the bone. When cooled, remove the meat from the carcass and cut it fine, then return it to the pan with all the sauce. Cook only for a few minutes and make sure it is well mixed and the correct moisture content, if too dry add some more stock. Taste for salt and pepper and correct if required.
● 100 g Pancetta
● 6 Cloves of garlic
● 2 Medium carrots
● 2 Celery sticks
● 1 Pinch of dried chilli or 1 fresh chilli
● 4 Medium sized onions
● Salt and Pepper
All of the above finely chopped
● 100 ml Extra Virgin Olive Oil
● 6 Pigeons
● 200 ml Good red wine
● 500 g Passata
● 1 Litre stock
Mix the egg and flour together and knead until uniform and smooth. It should be a fairly firm dough and if not correct, adjust by adding either more milk or more flour. I coloured mine by adding green Cavolo nero sauce to one third and red plum sauce to another third, thus getting tri colours
● 5 Eggs beated slightly
● 500 g Plain flour – Preferably Tipo 00
Roll pasta dough out with a pasta machine to a medium thickness. Lay one sheet down and place enough filling in little balls on top of the dough so that your pasta press will cover it. Make many rows of filling, spaced to accommodate the ravioli press. Now layer another sheet over the first and the filling balls, then press and cut with ravioli press. Flour well and keep until used.
Boil enough water to accommodate tall the pasta and when boiling well dump the ravioli in the boiling water. When they are floating, cook for another two minutes and then scoop out with a slotted spoon. Serve on pre warmed plates and dress with melted butter and sage sauce
● Grated Parmigiano or Grana Padana
● 10 Sage leaves
Add enough grated Parmigiano and do not forget the Home made Red Wine
ENJOY!!
Feral Pigeons
Feral Pigeons are responsible for substantial grain losses to farmers who feed grain to their stock. From time to time hunters are invited by farmers to come and assist in controlling the numbers and recently I was fortunate to be the beneficiary of such harvest. Being a minimalist and striving towards self sufficiency, I slaughtered and cleaned the birds for the pot and very little was wasted. Backbones, wing tips and excess skin was all used in making perfect stock. The offal was all cleaned and used to make perfect “La Coratella”. Leaving me with perfect pigeon carcasses, well packed in vacuum bags for many sumptuous meals to come (see my next post for Ravioli di Piccione)