una cuoca pericolosa

Cibo e idee per tempi da lupi (e non solo)

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A class with Shamira Gatta: pasta with legumes flours


I OFTEN DREAMT to make pasta with flours that were not of wheat or traditional grains and the class of chef and food blogger Shamira Gatta was the answer to the quest. She is a real master chef and watching her make pasta out of peas and chickpeas flours was an experience I recommend. The results, by the way, were remarkable too. A few tricks I learned, along with the pleasure to see a professional at work, were that you can make fresh spaghetti, penne and maccheroni or ravioli basically out of any type of legumes that you can first dry and then grind into flour. The second trick I recollected is that the dough, no matter what you use to make it, must rest before you work on it. The more, the better. It will be more elastic and manage it into becoming your favorite kind of pasta will be much easier .

THE MENU we had to be confronted with was composed of peas flour tagliatelle, chickpeas flour ravioli filled with potatoes and saffron and cream puffs made of chestnuts flour and filled with ricotta cheese and dark chocolate. A bit of sweet at the end of a hard working class is always to be appreciated…

To make the pasta, Shamira used a machine that is quite common in Italian kitchens, but the quantities I report down here are good even if you want to do it in the traditional way: by hand 🙂

INGREDIENTS (4 persons)

Ravioli stuffed with potatoes and saffron

200 grams chickpeas flour

1 pinch of salt

2 yolks

2 tablespoons of extra virgin  olive oil

water as needed

For the filling

200 grams of potatoes

1 pinch of salt

extra virgin olive oil as needed

black pepper ground at the moment



MIX the chickpeas flour, the egg yolks, the salt, the evo oil and work the dough adding warm water until you have a hard dough, not a sticky one. Let it rest covered in the fridge for 20 minutes.

Meanwhile boil the potatoes, peal them a mash them in a basin. Add the salt, the oil, the black pepper and the saffron and  mix carefully- Let it rest.

Take the dough out of the fridge and roll out the pastry until it’s quite thin. Cut the pastry in squares of a 5 cm length. Put a teaspoon of filling in each square, fold the pastry over the filling and seal it.

You can easily do this brushing the external side of the pastry with a tiny bit of water before putting the filling on the center.

Make a big pot full of salted water (lightly salted, not really salted) to boil and when the water is babbling drop the ravioli. They will cook in a minute or two (maximum). To drain the ravioli use a skimmer.

Dress the ravioli with your favorite sauce.

We used a sauce of cod  and fresh parsley.

Simple. And delicious 🙂



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Eat, buy, learn

8e4e9e02-7d1a-4e2c-b07a-5c5623cfbdb6.jpegEAT, BUY, LEARN.  This is the “mantra” Eataly  in Florence seems to have adopted and I decided to test.

For the “Eat” part, everything had been set a long time ago. I like good food. I like eating with friends, family, I like eating even by myself.

Which is an interesting experience, though not so much fun.

I like reading and talking and learning about food. I buy books, tools, raw materials whenever I can or feel in the mood.

So even the “Buy” part is more or less established.

The “Learn” part is a different story. I decided to re-open this chapter (I took a few cooking classes so far, but nothing new since last year)  going to a a cooking class Eataly has listed in its 2019 calendar.

“Tricks of contemporary cusine” was the one I attended, led by  impressive chef  Ginevra D’Alessandro. She has talent and passion. A compelling pair when you deal with pots and pans. She taught us how to make amuse bouche using spicy gorgonzola covered with a jelly tangerine  coat. It was really contemporary cusine, but I loved the result. And the taste.

Curious of how to make it?

It is really simple. Take a portion of spicy gorgonzola – I presume that with sweet gorgonzola the flavor won’t change dramatically – put  it in a small basin and let warm at room temperature then add some cream  and the grated peels of six tangerines and mix together. Once you have a smoother mix, use your hands to make some small balls with the mixed cheese and put them to cool in the fridge for 20 minutes. Remove the cheese balls from the fridge, skewer and dive them one by one  into the jelly you made with the tangerine juice. Do it before the jelly solidifies, or they will get lumpy.

Put each one in a saucer, top it with a basel bud to simulate a tangerine leaf and enjoy

They will look great and taste intriguing. I thought them really good, but that is just my personal taste.

HERE  are the quantities for 10  tangerines of cheese

spicy Gorgonzola: 200 grams

cream: 250 grams

organic tangerines: 10

kappa jelly, as needed

sugar, as needed

TO MAKE the tangerine jelly: put the juice of the 10 tangerines in a pot, add a spoon of sugar and some kappa jelly as well. Make it boil then let it simmer for 5 minutes. Remove the pot from the fire and let cool the jelly, but not too much, before putting the cheese balls into it .

THE CLASS with chef Ginevra D’Alessandro was, as I wrote, really a good one. She taught us also how to make ‘BabĂ ’ cake using the soda siphon and delicious potato ‘gnocchi’ with an unusual tomato sauce.

But that is another story.

Stay connected… 🙂

HERE for the gallery pics: f.k.communications.com