La pasta è sempre la pasta! Il nostro segreto? L’ingrediente Vismara! Come resistere?
Spontaneous herb ravioli with Neapolitan zucchini, green chilli pepper and Vismara guanciale (jowl)
- 90 minuti
- 4 porzioni
200 g fresh egg pasta
200 g Neapolitan zucchini
200 g river green chilli
100 g wild herbs (chicory, spinach, borage, chard, etc)
150 g meat broth
100 g Vismara jowl petals (product name “petali di guanciale”)
40 g butter
extra virgin olive oil to taste
Salt to taste.
garlic to taste
basil to taste
- Clean the wild herbs and then blanch them in abundant water and cool them.
- In a pan, gently flavour the herbs with extra virgin olive oil olive and garlic, then finely chop the herbs, add salt to meet your taste and transfer the mixture into a pastry bag.
- Roll out the fresh pasta and make the ravioli using the previously obtained herbal compound.
- In a saucepan, brown the jowl petals until crispy and then transfer them to absorbent paper.
- Clean the Neapolitan zucchini and cut into pieces.
- In a pan, lightly cook the zucchini with extra virgin olive oil, garlic and basil.
- Then blend the zucchini until smooth and creamy salt to taste.
- Clean the green peppers and then blanch them in abundant water.
- In a pan, brown the peppers with extra virgin olive oil, garlic, basil and then centrifuge them.
- Keep the sauce aside.
- Cook the ravioli in plenty of suitably salted water.
- Aside, in a pan pour the meat broth and reduce.
- Add the ravioli to the bottom, then add a knob of butter and whisk.
- Place the ravioli in the centre of the plate, then add the Neapolitan pumpkin cream, the green chilli sauce, the crispy bacon.
WHAT IS NEAPOLITAN ZUCCHINI?
The long courgette or pergola courgette or green courgette has an elongated shape of light green colour and internally with a white pulp; it is typical of southern cuisine./em>
WHAT IS THE RIVER GREEN CHILLI?
It is a true delicacy of the Campania culinary art and takes the name of “friariello” to be mainly eaten fried whole. Small in size (6/12 cm) and elongated in shape, it is marketed and consumed when it is not fully ripe, when the colour is intense green.
Chef Gennaro Esposito