Tag: prosciutto

Too much routine

I need to go outside of my comfort zone in the cuisine… but I don’t know how…

Making ravioli, pancakes, scones, quiches, breads etc… has become such a routine and is so effortless that I miss the challenge. Because, yes indeed, I am a challenger. Whether it’s at work, on the court, in the ocean, or in front of my sewing machine I like challenges. That’s how I ended up registering to a bodyboard school last year and I still enjoy learning to ride waves better and to spin on my board! That’s why I enjoy sewing (and here the challenge is massive!!!) . But recently cooking has been more functional than challenging. Even the steam buns, the bread in a pan etc… are now basically classics and I rush them between two meetings!!

Since my main source of inspiration : experience and local sourcing during our trips has dried up in the past 18months, I have decided to use my imagination and my recollections of some our trips. First stop: Firenze of course! I remembered these gigantic sandwiches they would sell in something resembling focaccia (scaccia in Florence) and I never tried because it is just too gigantic and there was too much fat left on the ham (I have always hated meat fat) and since I just bought some prosciutto it was the perfect timing. So I baked a plain focaccia, and decided that we would have a savory breakfast.

Trying a new type of breakfast: focaccia, prosciutto and fresh tomatoes and peach…

And then because I made a rather giant focaccia we went for it again for lunch, this time in a real panino version with grilled vegetables. (Top picture)…

It wasn’t much but it was a change. Not yet far away from the comfort zone, but new enough!!!

I’ll keep searching my memories!

Ricotta-basil-prosciutto ravioli

I can’t help making ravioli. And even more when I have fresh ricotta. But because A. doesn’t like cheese too much I added prosciutto to the basic ricotta-basil filling. And I prepared a tomato-basil-prosciutto sauce to go with it. It was a very simple dinner to celebrate our 10th wedding anniversary enjoyed in our country house after a very intense week. 

For the ravioli pasta, same recipe as usual (100g of flour, 1egg, a bit of salt and olive oil), for the filling I used a pack of fresh ricotta, 3 branches of fresh basil, a few slices of prosciutto. In a bowl mix the ricotta, the basil washed and cut, salt and pepper. After making the pasta and setting one layer in the ravioli shapes, I put a few pieces of prosciutto in each ravioli then cover with the ricotta mix. Add the second layer of pasta and finish the ravioli. Boil in a large amount of water. Fresh pasta takes only a few minutes to be ready, once they float remove and drain. Serve immediately.

For the sauce I used 2 tomatoes, 2 branches of fresh basil, a few slices of prosciutto. Wash and cut the tomatoes and the basil. In a heated frypan or a pan, add some olive oil, the tomatoes, salt and pepper, stir until most of the juice is gone. Then the basil. In the very last minute of cooking add the prosciutto, you don’t want to cook to much. Use to top the ravioli. 

 

Simply veggies

I’m still a bit suffering from jetlag, and I wake up early, but in France it’s all dark until 7:00am, so there’s not much to do. So let me introduce an other recipe of delicious veggies, like I already miss them!

Grilled veggies are the best! Potato, sweet potato, kabocha and broccoli. I just added a few pieces of prosciutto.  An other pre-travel meal perfect to empty the fridge and to sustain my hunger for veggies.

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