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PERCH RAVIOLI

 

by Chef Danilo Bortolin of the “La Beola” restaurant

Ingredients:

Filling:
- Butter
- Shallots
- Flour
- Vegetable broth
- Cow parsley
- Mint
- Chives
- Perch

Fresh pasta:

- Eggs
- Flour

Sauce:
- Roasted peanuts
- Fresh small peas
- Pea cream
- Saffron cream
- Edible flowers

A savoury and summery recipe that enhances the flavours of the king of the lake, the Perch, which arrives to the kitchen of the Grand Hotel Majestic straight from the fishermen of the Borromeo Gulf. Since the Hotel overlooks these water, that’s what we call “zero miles food”!

The preparation starts with the filling. In a pan, stir-fry the shallots in butter, dissolve some flour in it and then moisten everything with some fish broth, which keeps the filling lightweight and suitable for those who don’t eat meat.

When the broth begins to thicken, add the filets of perch that have been diced and seasoned with a bit of pepper and the herbs. Mince the filling thus formed, let it cool and then use it to fill the round fresh pasta ravioli which you have boiled for just a few minutes.

For the sauce, I cook the peas in a drop of warm oil and I add the chopped peanuts. I also add a tablespoon of the pasta water before draining the ravioli and tossing them in.

I then place them on a plate, which already has elegant brushstrokes of saffron cream and pea cream, garnishing the dish with perch caviar and a few petals of edible flowers.

A fresh and light recipe ideal for summer dining, to be enjoyed slowly under the patio of the “La Beola” Restaurant at the Grand Hotel Majestic in Pallanza, with its splendid views of the garden and the Borromeo Gulf.

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Ecrit par
Danilo Bortolin, Chef