It’s been an unseasonably warm October, and long may it continue! Yes, I know we need the rain. Yes, I know this is an abnormal October. Yes, I know it bodes ill for the campo.
But still. Who can begrudge me enjoying the last dying days of a glorious autumn. The holiday is over, the chores have re-started, and yet…to take a few hours to enjoy the still-warm evenings…so precious and bittersweet.
And come the middle of October, it’s someone’s birthday (yet again). It’s hard to understand how I ever got to be this age, but here I am, and still feeling as spry as a 25 year old. Well, most days, that is, other days I feel about as spry as a 100 year old!
To mark the occasion, I worked on my IT project (signed off, yay!), and picked chestnuts. Then my delightful husband cooked me one of his famous concoctions – wonderful, of course, and one for my cookbook!
One warning – please try to use the ingredients as listed, don’t substitute. Yes, you can make it with poorer ingredients, but why would you?
Open ravioli para Anna
1 small solomillo de cerdo Iberico, approx 200 g
1 onion, chopped finely 3 cloves garlic, finely chopped
2 T olive oil small handful fresh basil leaves, finely chopped
100 g highest quality buffalo mozzarella, cut into small cubes
3 T Pedro Ximenez sherry
6 lasagna sheets
6 ice cube sized homemade pesto cubes, or 60 g high quality, fresh pesto
grated parmesan and fresh basil for garnish
Cook lasagna sheets in salted boiling water, with a bit of oil added to the water, until al dente. Rinse in cold water and set aside.
Trim solomillo of fat and sinew (trimmings that your dog will love!). Finely chop solomillo until it has the consistency of mince meat.
Put olive oil, garlic and onion in frying pan; season with sea salt and plenty of black pepper. Fry until soft. Add chopped meat to the pan; fry until cooked through. Add chopped basil leaves, mozzarella and sherry; simmer until thickened, stirring occasionally.
Cut lasagna sheets into squares. Take each square of lasagna and put flat on your work surface. Put a dessertspoon of the meat mix in the center of the pasta and fold over into a triangle. Repeat with other squares of pasta, usually 3 squares are sufficient for one person.
Top with remaining meat mixture, divided equally between plates. Spoon half the pesto sauce on each plate over the ravioli. Garnish with grated parmesan cheese and fresh basil leaves. Serve hot.