{"id":1022,"date":"2024-09-14T16:15:32","date_gmt":"2024-09-14T15:15:32","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=1022"},"modified":"2024-09-14T16:15:32","modified_gmt":"2024-09-14T15:15:32","slug":"egg-yolk-raviolo-ricotta-guanciale-hazelnuts","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/1022","title":{"rendered":"Egg Yolk Raviolo, Ricotta, Guanciale, Hazelnuts"},"content":{"rendered":"\n
\n

Egg Yolk Raviolo, Ricotta, Guanciale, Hazelnuts by Paul Foster! Guanciale is an Italian salt-cured meat prepared from pork jowl or cheeks. This is a rich, indulgent autumnal dish that just oozes flavour!<\/p>\n\n\n\n

(From https:\/\/www.jamesmartinchef.co.uk\/recipes\/egg-yolk-raviolo-ricotta-guanciale-hazelnuts\/<\/a>)<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
    \n
  • 250g \u201800\u2019 flour<\/li>\n\n\n\n
  • 190g egg yolk<\/li>\n\n\n\n
  • 1 tbsp olive oil<\/li>\n\n\n\n
  • 100g ricotta<\/li>\n\n\n\n
  • 2 tbsp chopped chives<\/li>\n\n\n\n
  • 4 free range eggs<\/li>\n\n\n\n
  • 45g peeled hazelnuts<\/li>\n\n\n\n
  • 100g butter<\/li>\n\n\n\n
  • 1 lemon<\/li>\n\n\n\n
  • 100g reduced brown chicken stock<\/li>\n\n\n\n
  • 2 slices prosciutto<\/li>\n\n\n\n
  • 100g guanciale, bark removed<\/li>\n\n\n\n
  • 30g Parmesan<\/li>\n\n\n\n
  • Salt and pepper<\/li>\n<\/ul>\n\n\n\n

    To Finish:<\/p>\n\n\n\n

      \n
    • 30g sea beet<\/li>\n\n\n\n
    • 20g Salty fingers<\/li>\n\n\n\n
    • Parmesan<\/li>\n<\/ul>\n\n\n\n

      Method<\/h2>\n\n\n\n
        \n
      • Mix the flour, egg yolk, olive oil with a pinch of salt, knead to a smooth dough for 10 minutes. Wrap well and rest for 20 minutes before using<\/li>\n\n\n\n
      • Roll the pasta through a pasta machine to its thinnest setting<\/li>\n\n\n\n
      • Mix the ricotta with 2\/3 of the chives and season with salt and pepper, spoon into a piping bag<\/li>\n\n\n\n
      • Cut 4 pasta sheets with a 9cm round cutter and 4 sheets with a 10 cm round cutter<\/li>\n\n\n\n
      • Pipe a ring of ricotta around 4cm wide on the pasta, tear a small piece of prosciutto off and place in the centre of the ricotta.<\/li>\n\n\n\n
      • Separate the egg yolks from the whites and place the yolk carefully into the ricotta and add another piece of prosciutto on top<\/li>\n\n\n\n
      • Brush the edge of the pasta with a small amount of water and place another sheet over the top<\/li>\n\n\n\n
      • Press firmly to seal around the edges and push out any air bubbles, use a cutter to even out the size and help create a seal. Cut with a 9\/10 cm cutter<\/li>\n\n\n\n
      • Place on a pasta drying tray or polenta lined tray until ready to cook<\/li>\n\n\n\n
      • Dice the guanciale into 2cm lardons, saut\u00e9 in a pan until golden, add the hazelnuts and butter and cook until the butter is light brown. Add a squeeze of lemon juice to stop the cooking.<\/li>\n\n\n\n
      • Melt in the chicken stock and whisk to emulsify, season to taste, add the rest of the chives<\/li>\n\n\n\n
      • Drop the raviolo into boiling salted water for 2 minutes, drain and add to the brown butter sauce<\/li>\n\n\n\n
      • Take a warm plate and pipe on a small amount of the ricotta, spoon on the raviolo and finish with the sauce.<\/li>\n\n\n\n
      • To finish grate over the Parmesan and top with the sea beat and salty fingers.<\/li>\n<\/ul>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"

        Egg yolk raviolo, ricotta, Guanciale (Italian salt-cured meat prepared from pork cheeks) & hazelnuts. This is a rich, indulgent autumnal dish that just oozes flavour. Paul Foster.<\/p>\n","protected":false},"author":2,"featured_media":1023,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[94,24,11,44,14,10],"class_list":["post-1022","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-egg","tag-italian","tag-main","tag-pasta","tag-pork","tag-starter"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1022","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=1022"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1022\/revisions"}],"predecessor-version":[{"id":1024,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1022\/revisions\/1024"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/1023"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=1022"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=1022"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=1022"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}