Minestrone Soup with Chorizo and Truffle - Chef Recipe by Shawn Sheather
A Minestrone soup with pan seared chorizo and blistered cherry tomatoes, has a traditional flavour w...
500 gm ‘00’ Flour
3 cloves of garlic
2 sticks of celery
250 gm tin tomato
2 glasses of red wine
Fresh thyme, rosemary and parsley
20 gm bread crumbs
Place the flour on the work top and make a well in the middle place the eggs and salt and then kneed to smooth dough.
Seal the meat in a pan and place on an oven tray. In the same pan brown all the vegetables and then place on top of meat in tray, pour over the wine and the herbs. Cover the tray with foil and bake in the oven at 220 for an hour.
When done let cool and then remove bones from meat and place all meat, vegetables and juices in a blender and blend. Put in a bowl and mix with parsley, egg and bread crumbs. This is the filing for the ravioli.
Roll out pasta dough into long strips and place a tsp of filling every 5 cm then cover with a second strip of dough. Cut out ravioli and push down sides and seal with whisked egg mixture making sure that there are no air bubbles trapped.
Serve the ravioli with salsa Verde by blending olive oil, anchovies, garlic, bread crumbs, vinegar, parsley and salt and pepper till a smooth consistency. Spoon over the cooked Ravioli.
Recipe provided by Scugnizzo