I made some flower pasta (recipe here), I used roses, borage and nasturtiums. I cooked some brown lentils, then I passed them in a pot with olive oil, a shallot and salt. I used them as filling.
Possibly herbs would have been better: the lentil filling is quite dark, so the petals were not so visible. I'll remember this next time :-)! For the sauce I cooked some baby fennels very slowly with butter and a little water. I added more butter, and just a pinch of salt at the end.
The fennel butter matched the lentil filling beautifully. A great dish for New Year (FYI, in Italy it is traditional to eat lentils for New Year). The borage flowers are decorations, but they too can be eaten, and we did!
Absolutely gorgeous and enticing! And thanks for reminding me about borage. I was introduced to it by a friend what grew it in his garden, but it's not something I ever see at the market.
ReplyDeleteHappy New Year to you, my friend!
eggy
Yum! I've never put lentils into filled pasta before, but thinking about the endless possibilities I'm very excited to try.
ReplyDeleteWhat a wonderful combination of flavors and ingredients! Your ravioli are beautiful...such a cool idea to put lentils in them!
ReplyDeleteI'm familiar with the lentils for New Year...my dad's parent were both born in Italy and then came to the US....in his family eating lentils in January was a tradition too! Is it because they look like little coins?
Yum. So beautiful and nutritious.
I like the lentil filling. Love to try them. ravioli is beautiful.
ReplyDeleteYep Rose, eating lentils for New Year is all about money!!!
ReplyDeleteHehehehe, maybe because they are cheap and you start saving...
Adding lentils to the ravioli is a great idea. They look so beautiful too :-)
ReplyDeleteChe avevi creato una pasta da opera d'arte te l'avevo già detto....una buna settimana, baciozzi, flavia
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