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

C9E3CC75-2510-4C53-AE8D-5DBF9692152E

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

Ravioli Pasta

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)

Lepre Selvatica – Wild Herbed Rabbit alla Mrs BYF

2017-10-03 - Wild Rabbit

Today’s lunch

I was given a lovely, lean, young rabbit that was hunted yesterday. We decided to have it for lunch today, without marinating or ageing it. We had not shopped in a while and had used up all the home grown garlic, so Mrs BYF asked me to pick a few handfuls of all the herbs I have growing in the garden. This is a great pleasure to do, because herbs grow very well in Dunedin. The resulting dish, which she called ‘Herbed Rabbit’ was one of her memorable efforts. The meal cost us the price of a serve of polenta and the 2 Italian sausages (made by me) that were leftovers from a birthday party.
Recipe: Herbed Rabbit ( you can use chicken also)
 
1  rabbit skinned, cleaned  washed and cut up. Save the livers, heart and kidneys for
    killer pasta sauce later.
1  small leek, sliced finely, including the green tops
1  bowl (about 4 handfuls) of all the fresh herbs you have, chopped fine. I picked
    rosemary, thyme, marjoram,  sage, oregano and chives
    Salt, pepper and a tiny pinch of chili flakes
    A splash of red wine
    Juice of 2 lemons
    A splash of apple cider vinegar (made by me)
2  leftover Italian sausages. I have given the recipe elsewhere on the blog but you may
    want to just buy some
Brown the rabbit pieces thoroughly in 3 tablespoons of vegetable oil. Use a deep pan that can fit the rabbit without overlapping. Remove the browned rabbit from the pan and keep warm. Deglaze the pan with the wine. Add the leeks and herbs and fry for a few minutes. Put the rabbit pieces and the sliced sausages on top of the herbs, add the vinegar and lemon juice and a bit of water to the pan and cover. Cook at medium heat, turning occasionally and adding a few spoonfuls of water to prevent sticking. The completed dish will have no water in the pan, just the rich green herby sauce. You can blend the sauce briefly if your don’t like the bits of herb under your teeth.
The taste of this dish made with what we had on hand surpassed our expectations by far. We finally used up a huge amount of the herbs, this time of the year and attained our goal of eating great food to almost no cost.
Enjoy with some heavy homemade red wine!

FORMAGGIO DI CONTADINI

2014-04-30 19.29.48

 

This Farmers Cheese recipe is a big favorite of mine and is very easy to make. The cheese is ready in four weeks and may be a bit flaky, but is very flavorful.

Heat milk to 32 C

Add Mesophilic Starter, dissolved in Distlilled Water, stir well

Cover and keep at 32 C for 45 minutes to ripen

Add Rennet, diluted in Distilled Water, stir gently up and down for 1 minute. Top stir for 1 minute

Cover and keep at 32C to set for 45 minutes

Cut the curd in 6 mm cubes

Slowly heat curds and whey in a double boiler to 38 C (About 30 minutes from 32 C to 38 C)

Stir curds gently to prevent matting

Cover container and keep at 38 C for another 5 minutes

Pour curds into cheesecloth lined colander

Hang the cheesecloth to drain for 1 hour, out of draft to keep curds warm

Put curds in a bowl and break gently with hands to walnut size pieces

Mix in 1 g of fine salt per liter of milk

Firmly pack curds into cheesecloth lined mould

Apply 5 Kg pressure for 10 minutes

Remove curds from mould, turn over and put into cheesecloth lined mould

Apply 10 Kg pressure for 10 minutes

Remove curds from mould, turn over and put into cheesecloth lined mould

Apply 20 Kg pressure for 12 hours

Remove cheese from mould

Air dry at room temperature on wooden board for about 2 – 4 days

Turn cheese several times per day until rind has formed

Wax or vacuum seal

Age for at least one month

 

 

PASTA AL LIMONE

 

If you have any lemons left after making  Limoncello, you may as well make some delicious PASTA AL LIMONE
When my friend joined me for an afternoon of cheese making Mrs BYF had collected all the leftover ricotta (1/2 cup) and about 1 cup of mascarpone (which had turned out a bit sour) I had made a few days ago and made a great pasta sauce. She melted the cheeses and a tablespoon of butter over a very slow heat while the pasta was cooking, added some lemon rind and a few squeezes of lemon juice, bit of salt and pepper and a pinch of chilli flakes. After adding a few spoonfuls of pasta water she added the drained pasta to the pan and served it with a generous dusting of parmigiano cheese. It was delicious and my friend wanted the recipe. As with a lot of her best dishes her passion for using the ingredients at hand it can never be repeated!

The secret is home made cheese. The ricotta we can buy here is not edible, whereas one can buy reasonable mascarpone made by Tatua. Having lovely organic lemons from a neighbour’s mum’s tree in Wellington is also an inspiration to make this simple but elegant dish.

Quail Eggs with Truffle

It will be hard to find a better light dinner than quail eggs topped with truffles and home cured salmon on the side. All washed down with good hand crafted Home Made Wine (organic and preservative free)

 

DSC03907