Here’s an inviting idea for a traditional first course with a unique and surprising touch: Raviolo of Lavarello with butter, thyme and Traditional Balsamic Vinegar of Modena PDO.
Directly from the kitchen of Mario Marco Nasazzi of Cavatappi Wine&Food, in Varenna (LC), a recipe that reinvents the typical raviolo with originality and high quality raw materials
Ingredients for 4 people:
- 350gr.of Trout Fillet or Lavarello
- Dill
- Chopped coriander or Ginger
- Thyme
- 300 gr. of Farina 00
- 3 Egs
- ½ spoon of Extra Virgin Olive Oil
- Parmigiano Reggiano
- Butter
- Traditional Balsamic Vinegar of Modena PDO.
Preparation:
Clean the fish and cut it into cubes. Season with salt, pepper, chopped dill (to taste, add a pinch of coriander, minced or ginger). Prepare the pasta with half a tablespoon of extra virgin olive oil. Assemble the ravioli with the stuffing of fish and cook them.
Presentation:
Arrange the ravioli on the plate, sprinkle with grated Parmigiano Reggiano, season with melted butter flavored with the sprigs of fresh thyme and with a drizzle of Traditional Balsamic Vinegar of Modena P.D.O.
Et voila, you can begin to lunch or dinner with a main course signed Acetaia del Cristo!
