RumpelStilton

Port Jelly and Stilton Butter Canapés

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  1. Dissolve one packet of gelatin in 1/4 c. room temperature water. Bring 3/4 c. port to boil and pour over gelatin mixture. Whisk until gelatin has dissolved, pour into glass container and chill for several hours until completely set.
  2. Using a fork, mash together equal parts Stilton cheese and room temperature butter.
  3. Serve on water crackers.
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Me Talk Parsley One Day

Parsley Confetti Ravioli

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When my sister and I moved out of the house for college, my parents developed some eccentricities because of their newfound and undirected attention. They began watching British sitcoms from the early nineties each night. My mother became so addicted to Scrabble that she has now taken to giving it up for Lent to control herself. My father began adopting plenty of new children – the herbs in our backyard. Every day he waters, prunes, and primps. They have flourished so much under his care that they’ve taken over a large percentage of our back deck.

With parsley coming out of my ears, I decided to use the opportunity to my advantage. Just as David Sedaris took his father’s bizarre habits and turned them into the hilarious anecdotal short stories of Me Talk Pretty One Day, I’ve taken my father’s herb garden and used it for my own craft: cooking. Adding parsley to pasta dough for a confetti pattern makes the dish whimsical and fun. As Sedaris achieves lighthearted and bite-sized stories that are loaded with many different colors and flavors, these raviolis are encouraging my father and his quirks to grow. If only there were a way to melt my mother’s Scrabble tiles into a soup…

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Whole wheat pasta sheets:

3 cups whole wheat flour

4 eggs

1 tbsp salt

1/4 cup water (as needed)

Ravioli filling:

4 oz mascarpone

2 oz ricotta

4 oz mozzarella, grated

2 oz parmesan, grated

4 oz (1/4 pound) prosciutto, diced finely

1/4 cup fresh parsley, chopped

Salt and pepper

(You can play with the ratio of the four cheeses, depending on which flavors you like, but make sure there is enough mascarpone or ricotta to bind the rest of the filling together.)

Instruction:

1. Pasta dough: In a standing mixer, combine flour, eggs, salt, and water. Knead on countertop and form into a ball. Wrap in cling film and let rest at room temperature for fifteen minutes or so.

2. Filling: Combine four cheeses, prosciutto, and parsley. Season as needed and transfer to piping bag.

3. Assembly: After dough has rested, use pasta machine to roll out sheets (to gauge thinness – I rolled each sheet to 6 out of 8 settings). Pipe filling and make small raviolis, pressing the sheets together with a fork to seal.

4. Cooking ravioli: Drop raviolis in boiling salted water. When raviolis are cooked, they will float to the surface. To be safe, let them cook for a minute more. Serve with butter and parmesan shavings.

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Enjoy parsley confetti ravioli with David Sedaris’s Me Talk Pretty One Day, and check in at https://warandpeach.com/ for future recipes and book reviews!