Anchovy Ravioli
Dough -- I made pasta dough following the basic Marcella Hazan recipe, using six eggs and three cups of flour. To this dough I added the zest of one lemon. Mix, and knead thoroughly, cover well, and chill overnight. Bring to room temp before making the pasta.
Filling:
1.25 lbs chicken breast, well trimmed, cut into cubes
2 jars (2 oz each) anchovy fillets in olive oil, chopped
handful of flat leaf parsely, chopped,
a lot of garlic, chopped
zest of one lemon, and juice of same
pinch cayenne
freshly ground black pepper
a handful of dry breadcrumbs
some light cream to bind (probably a few tablespoons)
Sautee chicken in olive oil with garlic and anchovies. When chicken looks cooked, remove from heat, add lemon juice and zest, parsely, breadcrumbs, cayenne, and pepper. Put into workbowl of food processor and chop, but do not overprocess. The chicken should still be fairly chunky, not pureed. Add cream to bind. Refrigerate until cool. (I made this the day before).
Assemble ravioli (look to any good Italian cookbook for specifics on rolling pasta, etc.)
Sauce (this is like a puttanesca, except that I can't abide capers. By all means put them in, if you like them). Also, since the anchovy is in the filling, I saw no need to add more to the sauce.
Two large cans imported Italian tomatoes,
several onions, diced,
about 1 cup (after pitting) greek olives, pitted and coarsely chopped
garlic, chopped,
parsely and basil, fresh, a handful each
one can unmarinated artichoke hearts, drained and sliced.
salt, pepper, crushed red pepper flakes, in moderation
olive oil for sauteeing.
Sautee onions and garlic in olive oil, in large deep skillet. When onions are golden, add tomatoes (which you have broken up with your hands), and their juice. Simmer 1/2 hour. Add olives, artichoke hearts, parsely, basil, red pepper flakes, black pepper, and salt to taste. Simmer another half hour.
Serve with ravioli!
Carolyn, who has moved on to the brisket, which is marinating in cumin, red wine vinegar, chipotle, jalapeno, and garlic, garlic, garlic. I have not yet decided on a sauce.