Second Demo

This is our guest chef from Liguria. Liguria is a costal region of Italy. A city in Liguria you might know is Genoa. His name is Luca Collami and web address is www.ristorantabaldin.com Check out his work beautiful and very easy to eat. Remember the deconstructed fish salad I made. Well this first picture is the traditional way to prepare the salad. It was not as pretty but oh so good. This man made us 9 different dishes. Several types of bread, 2 pastas, fish, and dessert. He was so fast and when he chopped he would not look at what he was chopping. I was worried he was going to miss, but no accidents.
This was the ravioli, Pansoti con salsa do noci ( Ligurian ravioli with a walnut sauce). YUM The pasta is made with flour, water, white wine, and salt. It ia a real white smooth pasta. The stuffing was made with wild herb mixture changing with what is in season, Ricotta, Parmigiano Reggiano, eggs, garlic and of coarse salt. The walnut sauce is so nice it is walnuts, garlic, evoo, breadcrumbs, curdled milk and salt. This is ground up and oassed through a seive. Instead of curdled he used another product. I need to get the name, I plan to make that myself.
Well here is his Focaccia. He made a plain and a onion. Both were very good. The onions were placed ontop raw. Then evoo was poured ontop and cooked in a convection oven. He told us you should never use evoo to make focaccia you need sunflower oil. It is much lighter and because you use so much oil it makes a better bread.
This was the dessert. Bugie con crema inglese al chinotto di savona, basically a fried ravioli stuffed with jam. Then a piece of the dough not stuffed is fried, with crema inglese, jam and topped with powered sugar. This was my kind od dessert. I think I gained 5 lbs. that day. I need to talk about another chef and my trip to Lake Como, but that is for another day.
Yvonne