This recipe makes 4 servings as a starter.
The Chicken Stock :
- Whole chicken wings (about 6)
- Chicken bones (optional)
- Aromatics (1 onion chopped, half celery stalk, the green part of a leek, 1/2 carrot, 2 or 3 garlic cloves)
- Herbs (2 sprigs of parsley, 2 branches of thyme, 1 bay leaf, 1 dried clove)
- Black peppercorns (4~5)
- Butter
Prepare this stock some hours before.
Remove the meat from the drummettes and wingettes, reserve this meat, we'll use it to prepare the stuffing. Break the bones with a solid knife and place them in a saucepan with a bit of butter, cook over a high heat until the bones are golden (do not burn them, of course). Cover with cold water (1 liter) and bring to the boil, then lower immediately the temperature to a simmer and skim off the scum that appears on top. Then add the aromatics, the herbs and pepper. Simmer for 2 hours covered, don't forget to skim if impurities appear on the surface.
When done, strain the stock through a fine sieve.
Leave to cool down for a while then place in the fridge (in order to reduce the bacterial development). When completely cold, scrape off the fat that solidified on the surface of the stock.
When done, strain the stock through a fine sieve.
Leave to cool down for a while then place in the fridge (in order to reduce the bacterial development). When completely cold, scrape off the fat that solidified on the surface of the stock.
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| ingredients for chicken stock |
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| the fat will solidify on the surface when cold |
The Stuffing :
- Chopped chicken meat (from the chicken wings we used to prepare the stock)
- Pine kernels
- Shallot
- Garlic clove
- Grated Parmesan or Grana cheese
- 2 tbps cream
- butter
- salt and ground pepper
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| pine kernel (pinjekjerner) |
Put a small piece of butter in a frying pan, cook the finely minced shallots for 1 minute, then add the pine kernels, the chopped chicken and chopped garlic, season with salt and ground pepper and then cook until done, then add the cream, cook 2 minutes more. Out of the heat, add the cheese. If the mixture is too sticky then add some breadcrumbs.
Reserve.
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| the stuffing (chicken meat and pine kernels) |
The Pasta Dough :
- 50 gr flour
- 50 gr semolina (hard wheat) You also can use only regular flour instead.
- 1 whole egg
- 1 Tbsp olive oil
- 1/2 tsp salt
Blend together the flour, semolina, egg, olive oil and salt. knead until smooth and dry. Wrap it in plastic film and let it sit for 30 minutes.
Roll out the dough on a lightly floured surface, fold it in two, roll out again. Do that 2 more times. This process helps to develop the gluten and give the dough its firmness and solidity.
Roll out a last time into two thin sheets and place small amounts of stuffing on one of the pasta sheets. Brush the dough between the stuffing with water or egg yolk then place the second pasta sheet over the first one avoiding to add air then press the dough between the stuffing mounds to seal the pasta. Shape/cut the ravioli with the help of a knife, a pastry wheel or pastry cutter.
Reserve them on a floured surface. Do not stack them, they would stick together.
The Leek Broth :
- The chicken stock
- Some leeks
- Salt
Season the stock with salt, heat up. Meanwhile, clean and cut the leeks into 5 cm lengths (the white parts), then place them immediately in the stock and cook until done over a very low heat (about 25~30 minutes).
The Final Step :
While the leeks are cooking and in order to keep the broth without any flour traces from the ravioli I prefer cooking them in salted water. Then place them into boiling water and cook for 4~6 minutes. Strain.
Serve some ravioli in a bowl with leek lengths and a ladle of broth.
Enjoy very hot, rather for diner and in winter, when the sun is already set, drink a glass of Bordeaux and listen Pachelbel's canon in D Major
Enjoy very hot, rather for diner and in winter, when the sun is already set, drink a glass of Bordeaux and listen Pachelbel's canon in D Major
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