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Old 06-01-2006, 06:17 PM   #11
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Originally Posted by Snoop Puss
Any chance of you sharing the Smoked Chicken and Fontina Ravioli recipe with us? Sounds good.
I'ld be happy too, though I don't have any percise measurements, I just eye ball it.

I start with skin on half capons, set up a smoker over two burners and use a mix of cherrywood and hickory chips to do the somking. Oil down the birds and season agressively with s+p. Get the chips ripping, and smoke them birds for about 45min to an hour over med, indirect heat. Pull off the birds, and chill.

Once cooled, pick all the meat and give it a course cut, I suppose you could pulse it in the robo coupe, but I like a bigger, chunkier consistancy. I then sautee a brunoise of red onion, a little red pepper, and a little pablano pepper. The add the mix to the chicken and mix well. Add shredded fontina to help bind.

Simple pasta sheets rolled out and ready for the ravioli press or you can make them by hand( I do them in triangles), and stuff and seal like any ol ravioli.

The sauce couldn't be any easier...Sautee minced shallot, add the ravioli, add cream, and reduce. Finish with more shredded fontina. I like to garnish with crispy leeks and a little smoked paprika(to accent the pablano).

Hope that is o.k. It could be doctored every/any way you want it. It is a good dish, just the prep can be time consuming.

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Old 06-02-2006, 09:28 AM   #12
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Join Date: May 2006
Location: Spain
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This is definitely one for me to try. All my favourite kinds of flavours and textures. Thanks.

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