The protagonist of this recipe: Brigante
Ingredients
4 people- 00 flour 100 g
- White wine to taste
- Salt to taste
- Lard 30 g
- Brigante 200 g
- Mixed salad 200 g
- Pumpkin 60 g
- Pumpkin seeds 20 g
- Balsamic vinegar to taste
Method
The ravioli
Work the flour with lard, a pinch of salt, two tablespoons of water and white wine.
Let the dough rest for 20 minutes and then roll it out with a rolling pin reducing it to a thin sheet.
Use half of the sheet by arranging the Brigante cut into cubes of about 15 mm, cover and seal with the remaining half of the sheet and shape the ravioli.
Brown the ravioli with a tablespoon of olive oil in a non-stick pan until they are crispy.
The sauce
Cut the pumpkin into cubes and brown with a tablespoon of oil and with balsamic vinegar for 10 minutes over high heat, so that it toasts a little.
As soon as the pumpkin has cooled, emulsify it with two tablespoons of extra virgin olive oil and a teaspoon of pumpkin oil, one of balsamic vinegar and salt.
Put the salad on the plate and dress it with pumpkin emulsion and toasted pumpkin seeds, then lay the ravioli down above.
Before serving, sprinkle the ravioli with grated goat cheese.
RECIPE BY: Luisa Bayre and her staff
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