A highland fling

our wee adventure on the Black Isle

Let’s put off autumn for a few more days…


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.

Butternut squash rosti

Kenton making the rosti

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.

Open ravioli para Anna

Open ravioli para Anna with butternut squash rosti

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.

Author: Ann Larson

One-time IT executive who lives on a 22 acre olive farm in Spain with husband Kenton and 2 boxer dogs. We make Yunquera Gold olive oil, and soap and skincare products from same. We aim to make natural, fresh, and handmade products at affordable prices!

4 thoughts on “Let’s put off autumn for a few more days…

  1. I myself am NOT looking forward to wintertime. I wish I could avoid it like the plague.


  2. You’re writing a cookbook? This looks fab.


    • I am writing a cookbook, yes! Part will be recipes created by us using ingredients from our garden. The other part will be recipes traditionally cooked for the workers in the campo around here – a dying tradition.