It starts here: a spring day and the joy of poppies.
I try again to make pasta with flowers “inside”. I would like to get palettes with colors and shapes. It is possible to let flowers and leaves stand out in their beauty on pasta only at the cost of making a thick sheet: therefore with pizzas or savory pies.
I like the pasta thin and in the drafting you get “diluted” colors and shapeless flowers like amoebas.
The technique is to insert flowers between two layers of dough and then pass them in the machine to thin it. But the flowers that are spread are also “thinner” and become longer in the paste.
It also happened with borage:
I go on with the work and decide to give a floral shape to my plate.
I use poppy leaves and soft leaves of mauve. I boil them in salted water for 5 minutes, drain them, squeeze them and mince them. I make a mixture similar to that of borage ravioli: boiled potato, egg yolk, Parmesan instead of pecorino, salt and pepper.
I cut the dough into discs, which I place in a slightly overlapping row. I spread the filling on you. Then I roll up, trying to keep the petals of the composition spread out.
I put this in the oven too, after having brushed it with oil and salt.
The flavor is delicate and delicious. But I know myself: I won’t be happy until I find a way to make it even more beautiful.
Marcella Ansaldo ©