|Bacon and Eggs: Under the Tuscan Sun|
|Uova da Raviolo with a Pancetta Carpaccio, served with Italian Pesto|
I prepared a Uova da Raviolo and a Pancetta Carpaccio, served with Italian Pesto.
|Uova da Raviolo|
Uova da Raviolo is a large single ravioli with a soft egg yolk inside. The egg yolk sits on top of a garlic ricotta cheese mixture before it is enclosed with fresh pasta sheet. The ravioli is boiled for approximately 3 to 5 minutes (when using fresh pasta sheet) and the enclosed egg stays soft. The creaminess of the ravioli mixed with the sharp flavors of pancetta carpaccio is like an explosion of flavors!
The Pancetta Carpaccio consists of thinly sliced pancetta, Lagrein cheese and cantaloupe. Lagrein cheese is an Italian alpine cheese from the Alto Adige. On average, there are only 12 cows per farm and the cheese is cured in a bath of spices, herbs, garlic, and a local red wine (Lagrein). I thought the richness of this specific cheese would accent the carpaccio well. The dish is accompanied by a traditional Italian Basil Pesto made with a mortar and pestle using fresh basil leaves, pine nuts, garlic, lemon juice, extra virgin olive oil, and parmagiano-reggiano.
5 Star Foodie is an amazing home chef who always inspires, adding a new spin to each one of her culinary creations. When Natasha and Lazaro from Lazaro Cooks! asked me to be a part of the 5 Star Makeover event to create my own interpretation of Bacon and Eggs, I was thrilled to accept the invitation. I hope you enjoyed my dish!