Do you top it with olive oil? And does it rise in the pan as well?
It depends on your topping. For plain or green onion, yes, dimple with your fingertips and annoint well with olive oil. For tomato, spread first with liberal coating of sauce (I use cannned tomato and olive oil, whirred with stick blender), then additional splash of EVOO.
And, yes, it has another short rise in the pan, Maybe half hour.
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Thank you!
Vegetable filled Ravioli in vegetable broth …
Do you prepare ravioli from scratch or do you buy fresh ravioli ?
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Always store bought, but I’m planning to make some. I just got myself a few books.
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I love saltimbocca - is that chicken or veal? Looks delicious!
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Veal! Beat the filet like crazy and finished the cooking with a Sauvignon.
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A question not related to the topic. I thought le Petit Nice is more complex in their cooking. We are talking about Passedat’s restaurant?
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Do people eat minestrone in Italy, or is it another Italian American entree?
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In years past made several variations of filled pasta. My lobster or my shrimp filled ravioli, with a brown butter and lemon sauce.
Sort of lost some of the passion over the years, as there is only two of to cook for, but on that rare occasion, about 6 months ago, I did some gnocchi with a light pink sauce…
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My FIL, a real Italian from the north, near Venice, grew up eating minestrone.
Please note that @barca has Italian family, and here it’s her family recipe:
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Thanks 
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Indeed a staple in Italy. And beyond, my s-i-l was a first born Italian American. Her parents, recreating the home country in California. maintained the customary minestrone as part of the evening meal. Mary’s job, coming home from school, was to start this soup.
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Today, I usually just pick up some fresh. But when the mood hits and time allows, homemade are hard to beat. I particularly like filling made from leftover braised meats.
I am spoiled by having the Genovese mother of my sister-in-law who made sublime ravioli with the traditional filling that included brains, spinach et al. Memories of my childhood…
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Brains ravioli?
Amazing. I’ve never heard of that.
My grandfather loved brains sandwiches.
That’s one of the lines I draw.
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If I saw that on the menu . Yes siree . I have that please .
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Yes …
Gerald Passédat …
Le Petit Nice, Marseille .
His dishes are quite natural and focus on fresh catches of the day and season of course.
Fresh herbs and fresh veggies …
Mediterranean … ( a bond here of Northern Costa Brava, Italia & Marseille )
These mussels were a true delight …
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Minnestrone is very popular especially in Venezia.
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