A few weeks ago as part of my cheffing course I did two days of work experience in a local Italian restaurant famed for it’s house-made pastas and bread and simple, rustic fare.
I was pretty nervous on my first day having no real restaurant experience and conscious of the fact that the kitchen was tiny and I’d more than likely be a hindrance than help.
Despite the size of the kitchen and the erratic environment the head chef was patient, attentive and a brilliant teacher. I walked away from my brief stint excited, inspired and dying to try out some of the dishes at home.
One of my jobs over the two days was to stuff the ravioli. Sounds a little dull perhaps but I reveled in the task. The filling was a mixture of blue swimmer crab, snapper, mascarpone and chives.
The paper-thin ravioli was served simply dressed with extra virgin olive oil and garnished with peppery rocket punctuated by salty shavings of dried mullet roe. Gorgeous.
I recently re-created the dish at home sans roe. And since my pasta machine is still in storage (yes, it’s been almost a year) I cheated and used wonton wrappers. A good substitute if you’re in a rush. It was divine. I’ll be sharing the recipe in my next post.
I made a little too much filling and decided to use it to stuff zucchini blossoms. A good decision. I used barramundi as opposed to snapper as it was half the price but beautiful nonetheless. The zucchini blossoms were coated in a light batter and then fried for about two minutes. It’s a wonderful appetizer but one that needs to be eaten straight away to appreciate the delicate crunch and oozing filling.
For a refresher on how to stuff and fry zucchini blossoms, click here.