My Goldfish Has A Small Pimple On Its Head

anchovy ravioli with turnip greens and tomatoes and yogurt

Serves 4:
For the dough: 200 grams of flour

2 eggs + 1 egg yolk 2 sachets of saffron

For the filling and sauce:
500 grams of anchovies
1 egg Breadcrumbs

200 g tomatoes
500 grams of broccoli
Fresh basil (1 bunch)
, 1 clove Extra garlic
vdo
Salt, pepper

Sift the flour, place the center of the eggs, 1 tablespoon olive oil a pinch of salt and the saffron dissolved in a cup of warm water and knead until a smooth paste and smooth. Appallottolatela and let it stand covered for 30 min.
Clean and chop the anchovies in a blender with the egg, a little 'bread crumbs, 50 g of peeled and seeded tomatoes, basil and a drizzle of olive oil, salt and pepper.
Wash and chop the remaining tomatoes into small pieces. Clean the tops turnip and cook for 10 minutes, drain and chop. Roll out the dough with a cutter and obtained many disks the size of 5 to 6 cm. Suddividetevi the mixture, moisten edges and fold in half moon seal carefully. Do
heat the 6 tablespoons of olive oil with crushed garlic, add the dozens of kale and tomatoes, salt, pepper and cook, stirring all the while. Bring to boiling salted water. Soak and drain when the ravioli rise to the surface.
Season the ravioli with the sauce after removing the garlic.
Council Chef:
after pasta made from floppy disks, spread with a spoon in the middle of each compound to a bit of anchovy. Fold the dough on getting a crescent filling, moisten edges and seal by pressing with your fingers.