PASTA
4 cup flour
2 eggs
1 pinch salt
1 cup ; water
BECHAMEL THICK SAUCE
1/2 cup milk
1 tbsp butter
1 tbsp flour
1/4 tsp salt
1 pepper, white
1 cayenne
1 egg yolk
STUFFING
1/2 cup scallion, chopped
1 tbsp butter
1 egg white
2 tbsp parsley
1 lb crab meat
4 tbsp cracker crumbs
SAUCE
1 cup whipping cream
4 tbsp butter
1 salt, to taste
1 pepper, white, to taste
1 cayenne, to taste
Directions
FOR THE PASTA: Pour the flour onto a large pastry board. Make a well
in the middle and add the eggs, water and salt. Work the eggs and
water into the flour, then knead to a smooth elastic dough, about 10
minutes. Roll the dough out as thinly as possible in two sheets.
FOR THE FILLING: Combine all of the Bechamel Thick Sauce ingredients
together and cook until thickened, then let cool. Saute the scallions
in the butter. Add the remaining Stuffing ingredients to the pan. Mix
the stuffing with the Bechamel Thick Sauce.
FOR THE SAUCE: Reduce the whipping cream by half then add the
remaining Sauce ingredients. Cook until a slight boil.
ASSEMBLY: On one sheet of the pasta arrange teaspoons of the
stuffing in litle piles at regular intervals, about 1 1/2 inches
apart. Cover with the second sheet of dough and press with the finger
tips around the edges of the stuffing. Cut the Agnolotti square with
a pastry wheel and make quite sure the edges are firmly sealed.
Sprinkle lightly with flour and let them rest for 30 minutes,turning
them after 15 minutes.
COOKING: Bring a large pot of salted water to a boil. Add the
Agnolotti and cook for 12 minutes. Lift them out with a slotted
spoon and transfer to a heated serving dish. Add the Sauce and top
with Parmesan cheese if desired.
{Submitted by Goffredo Fraccaro, La Riviera Restaurant}
[ The Legends of Louisiana Cookbook; Sheila Ainbinder;
ISBN 0-671-70817-1 ]
Posted by Fred Peters
Servings: 6 servings
Agnolotti Alla Fraccaro (Crab Ravioli) Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Italian; Pasta; Seafood
The History of Recipes
Historians have tracked the existence of recipes far back into antiquity, at least as far back into recorded history as the early Egyptians, and potentially, even further back. Interesting though that is, in the main part, these old cookbooks were just basic hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, are some tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves to more modern times we find a couple of interesting books dating from the fourteenth century ; one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the indian food that is familiar to us all today, but instead descriptions of the types of meals prepared by the cooks of the rich and wealthy people of those days. Over the next few centuries, the powerful and wealthy houses competed with each other to serve up the most exotic banquets, and consequentially the best chefs and their recipe collections were highly sought after. However, it was during the nineteenth century that fine cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and writing down recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cook books are in great demand, due to better eduction, people having increased spare time and being a little richer. The introduction of television gave us TV cookery programs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like those on this site. |
We hope you enjoy this Agnolotti Alla Fraccaro (Crab Ravioli) recipe.
