Recipes

Potato and Porcini Mushroom Ravioli

Serves 4 pax starter portion

Ravioli

Ingredients
3 large Potatoes
100ml Extra virgin Olive Oil
40g Butter
1 medium shallot or Onion (chopped)
200g Porcini or Portabalini Mushrooms (small blocks)
2 table spoon Dry White Wine
1 tea spoon Lemon Juice
1 medium Garlic clove (chopped)
5g Parsley (chopped)
Salt and Pepper to Taste

Method
Porcini Mushroom Filling:
1. Heat Pan with Butter
2. Fry the onions and the porciniís very fast
3. Flash the porcini with the white wine and the lemon juice
4. Add the Parsley and the garlic, mix together
5. Salt and pepper to taste
6. Put in a plate to cool down

Chive Sour Cream Sauce

Ingredients
3 tea spoons Lemon Juice
100ml Sour Cream
5g Chives
2 tea spoons Dijon Mustard

Salt and Pepper to Taste

Method

1. Mix all the ingredients together, stir very slowly

Make the Potato Ravioli

7. Slice potato in 1mm slices put in water

8. Heat Pan with part of the olive oil

9. Place 1 potato sheet on counter top and heap one tea spoon of filling on the potato take another sheet and place that on the filling (now you should have a sandwich affect)

10. Fry each potato sandwich instantly on both sides

Serving
Place 5 Ravioliís on centre of plate with fresh rocket salad. Top with a dollop of sour cream, and serve.

Smoked Salmon trout would accompany this dish very well.