Raviolo all’uova is “a single raviolo with a ricotta and spinach nest and a raw egg yolk that when boiled and lightly fried in butter cooks gently but remains tender and gooey, adding a luscious creamy texture that balances the freshness of the cheesy next and earthiness of the brown butter sauce” (as excellently described here).
Koen and I saw this dish for the first time on an episode of Mind of a Chef featuring Gabrielle Hamilton. We knew immediately this was a dish we had to make! So, so, so delicious!
Family together on Christmas
For Christmas this year, we gathered in Breda for a potluck Italian dinner at Sofie’s apartment. Everyone prepared a different dish to bring for dinner. Koen made sourdough focaccia and I prepared pasta lazio, a penne dish with chicken, artichokes and sundried tomatoes.
Cannelloni al Forno – Casalinga Style
Sometimes when I’m looking for inspiration for dinner, I first have a look to see what I have at home. When I searched my kitchen I found cannelloni tubes. I have tried different recipes, but Mario Batali’s Cannelloni al Forno (Casalinga Style) is my favorite. Casalinga is Italian for “housewife”, so you know that this is a comfort food recipe. The only change I make is not adding the bechamel sauce on top. I don’t love dishes that are too creamy or too cheesy (which is weird because I love cheese), so I just grate parmesan on top of the tomato sauce before baking. This recipe was again a success and made enough dinner for 2 evenings!