Today Emanuele presents us with a dish as beautiful as good. A great combination of fish and fruits of the earth. In this recipe we are also explained a handy trick to make fresh pasta with the addition of the puree of fava beans that can come in handy in case you want to use something else to aromatize and color your pasta. But let Emanuele tell us what we need and explain the procedure to achieve this magnitude.
____ _____ Ingredients for 2 people ____ ___ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____
Salt, sugar and pepper to taste
We begin by peeling the fava beans 2 times, first depriving of the pod and then etching with a knife the individual fave pick the contents. Blanch in salted water for a few minutes until they are kept, then drained and Dividetele in 2 portions, one half will be cut into pieces and set aside for the decoration, the other half the mix until you get a puree that we sift through To remove any lumps. Weigh the puree obtained and calculate the quantity of flour to be used according to this formula: 2 grams of flour for each gram of puree used. Then weigh the necessary flour, add the puree of beans and the eggs and knead until you get a smooth dough and without lumps, if it seems too moist, you can put a little flour at a time. Once you have the dough, wrap it in the food film and leave it aside to rest. Meanwhile we will deal with the firing of the grouper. Clean the depriving grouper of the bowel and the gills (or do it to your fishmonger) and on one side of the fish make a series of cuts perpendicular to it each 3/4 cm distant, from the head to the tail. Sprinkle the inside of the fish and the cuts with oil, then close it in an aluminium foil and bake for about 20-30 minutes at 180 °. Meanwhile the fish cooks, boil the potatoes, while in a saucepan you have to restrict the tomato sauce by fixing sugar and salt and putting garlic powder to aromatize. When the potatoes are soft, you can peel and mash them, keep aside 3 tablespoons of puree while the rest is sieved to make it velvety. Put the velvety on a saucepan, add the turmeric at will, set salt and add water until you get a puree fluid enough. Keep the puree and the tomato sauce in the heat, waiting to compose the dishes. When the fish is cooked, let it cool down a little and proceed to remove all the pulp. Then gradually pass all the pulp between the fingers, to reduce it into pieces and make sure that there are no bones and add the 3 tablespoons of crushed potato that you had put aside, mix and adjust salt and pepper. At this point you have to prepare the ravioli, take the pasta and roll in a very thin sheet, with the machine or with the rolling pin, then take a cup dough of about 7 cm in diameter and proceeds of the discs (8 a portion should suffice).
At the center of each disc place a generous teaspoon of filling, then brush everything around with a little ' water and fold the disc in half, making it adhere well so that all the air comes out. So we have a half-disc stuffing. Take the 2 edges that you have come to create and Piegateli one towards the other Accavallandoli, wetting an edge with a little water to make them adhere, at this point you just have to fold back the top slightly and you'll get your tortelloni! Cook in abundant salted water for 2-3 ', then prelevateli with a skimmer and wrap on a sheet of absorbent paper to eliminate excess water, now you are ready to serve!
Enjoy your meal!!!!!