On Sunday evening, we went to a beautiful dancing show – Iberia Magica (http://www.ibericadedanza.com/gallery.htm). I loved the fluidity of moves of the dancers , the grace and the beauty that transcends the scene, you can almost feel their happiness while dancing . I am one of those people who wanna dance whenever they hear music, I would dance instead of walking if that wouldn’t look slightly weird :). I wish I had chosen an artistic career, to be able to do something I love as my job. Ok, I like my job, it doesn’t suck that much… but I think that having a more artistic job will let you express yourself, relax while working. Somehow cooking is similar. Whenever I cook, no matter how angry, pissed or upset I am, I forget about everything and get transported into the aromas, travel along with the flavours and the colours of my food. And this dish has so many elements, all combined in a beautiful dance of tastes and delicate flavours.
84 gr flour
one egg yolk
half spoon olive oil
Combine the flour, salt, egg and egg yolk, olive oil in a large bowl until well combine and you get a rough dough. Keep kneading the dough until it becomes smooth for about 5 minutes. Add flour is the dough becomes too sticky. Wrap the dough in cling film and put it in the fridge to rest. After 2 hours or so take the dough out of the fridge and place it on a floured surface. Roll out the dough until it becomes thin and you should be able to see your hand through the pasta sheet.
400 gr good quality (preferably wild) mushrooms
200 ml cooking cream
1-2 garlic cloves
1 smallish red onion
salt, pepper, truffle infused olive oil
Start by frying the onion in a bit of olive oil, when it get translucent add the garlic, fry it for one minute and then add the finely diced mushrooms. Cook quickly and add the cooking cream, season with salt, pepper, a bit of truffle oil or just truffles. When the mixture starts to come together add the parmesan.
To assemble, cut the thin pasta in circles or whatever other shapes you want, put a tablespoon of the mushroom mixture onto the pasta sheet. Egg wash the sheet of pasta and then place a similar one on top of it. Close the ravioli by slowly pressing the dough around the filling and removing the air.
Serve it with some balsamic vinegar reduction, pine nuts, peas, grated parmesan and few leaves of deep-fried basil . For the balsamic vinegar reduction heat about two tablespoons of balsamic vinegar, one of honey and one of chicken or mushroom stock in a small pan. The mixture is done when it is thick and bubbly .