1C Semolina
2 1/4C 00 Flour
1C warm water
Salt

1. Sift semolina, 00 & salt into a mound
2. Make a well in the center, pour water into well
3. Combine water and flour to create a smooth elastic dough ball.
4. Wrap dough in plastic and let rest for 1 hour
5. Divide dough, roll out 1/2″ ropes, cut into 1/4″ pieces
6. Press and turn with thumb to create “ears”

This recipe was adapted from the meatball issue of Bon Appetit magazine.
The bacon fat add a nice smokey flavor while keeping the meatballs quite moist.

]]> http://www.thesaltedcod.com/feast-of-the-seven-fishes/feed/ 1 http://www.thesaltedcod.com/brown-butter-how-come-you-taste-so-good/ http://www.thesaltedcod.com/brown-butter-how-come-you-taste-so-good/#comments Thu, 26 Feb 2009 06:28:55 +0000 Trevor http://www.thesaltedcod.com/?p=318

I’m now convinced that I need a freezer full of ravioli’s from Dave’s Fresh Pasta.  I haven’t had Dave’s for close to a year, I was in Somerville yesterday and made it a point to stop in.  I’m still trying to find a fresh pasta guy in my new neighborhood in Brooklyn to satisfy the craving. My go to rav at Dave’s over the past few years has been the pumpkin ravioli with a simple sage brown butter sauce.

I recently enjoyed a really great meal yet again at Roberta’s in Bushwick. They have expanded their menu since my last visit and have some really nice options such as roasted brussel sprouts with salt pork. I’ve really been craving these sprouts and I thought the earthy flavors would compliment the raviolis nicely. Toss the washed halved sprouts in olive oil, 3-minced garlic cloves, sea salt & pepper, and 2-4oz of finely chopped salt pork.  Bake for 35 minutes at 425 or until desired crispiness.   While cooking the pork fat renders out creating the most delicious sprouts you’ve ever had.