i've been back in the kitchen but not blogging much about it. i tried to replicate the stunning four cheese pizza that I had a picadilly station in london, but not knowing what cheeses to use it was all guess-work. but I did learn that the tomato base needs to be relatively bland.
so continuing my cheese binge, for which I will pay, i used some leftover roast pork to make ravioli. the ravioli filling was minced roast pork, spinach leaves and parmesan and mozzarella cheeses, with loads of pepper.
we have a pasta roller, so I made up a batch of dough, and maddy and i rolled it out into sheets. although we have the ravioli attachment, it's so fiddly that its much easier to make big pieces of ravioli on the sheets of pasta.
for the cheese sauce I adapted a recipe from stephanie aleaxander's cookbook.
40g butter melted and 2 tbspns flour mixed in over low heat, stirred constantly for 2 mins. add 1 1/2 cups warm milk, stirring while it thickens. then added about 1 cup gruyere cheese and 1/2 cup good parmesan grated. then about 1/2 cup white wine and pepper.
meanwhile sauted onion and then mushroom and put them in the sauce towards the end.
magnifique! next time I'll use some blue. (oh that UK stilton! or was it french?)