A great dish worthy of the best haute cuisine. When the end of February my husband and I went to see my in-laws, mother Claudia has whetted the palate presenting this delicious dish.
It is ravioli stuffed with potatoes and bacon, flavored by the melted butter, bacon and Raspadüra fray.
Flavors Lombardi that blend well with each other, giving rise to a famous dish that is absolutely and celebrated with all the trappings of the case.
Here's the recipe, courtesy of the talented chef Claudia Mom, that you have already had occasion to taste its famous Pizzocheri.
Ingredients for 4:
- 500 g of ravioli stuffed with potatoes
- butter
taste - a few leaves of sage
- 150 gd
bacon - 100 g thinly sliced \u200b\u200bRaspadüra
Cook in boiling salted water ravioli stuffed with potatoes.
Meanwhile, melt the butter in a saucepan, FLAVOURED with a few sage leaves, put the bacon in the blender, mixer and give some shot without reducing it to a pulp too.
Drain the ravioli and place on plates. Season with a tablespoon of melted butter flavored with sage, sprinkle with the chopped bacon previously and finally garnish with some slices of Raspadüra, letting the warmth of the face plate melt slightly.
Serve hot.
Bon appetit!
Trivia: The
Raspadüra
It 's a typical cheese of Lodi: they are thin sheets, very young leaves of cheese, cut, or rather scrape the surface of a particular shape with a knife, so as to obtain soft and long ribbons that curl up themselves.
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