Preparazione

• 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.
• serve.

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