I already blogged about Peposo, which I had at Teatro dei Medici, near Villa Campestri. First of all, I started by making this dish the day before. For 24 medium ravioli, this is what I used:
- 400 g beef for braising, cut into 2cm chunks (use a cut that is tough, cheap and flavourful)
- 4 sprigs of rosemary
- 4 sprigs of sage
- A handful of black peppercorns
- A bulb of garlic
- 500 ml of Chianti wine (or any other similar red wine)
- A leek (optional, but I had one in the fridge, so I used it)
Make some pasta dough, as I described in one of my older posts, then flatten some into 1mm thick sheets. I used a ravioliera to make them consistent, but you can do this without it. Lay the first sheet of dough, place equal portions of meat at equal distance, then overlay the second sheet. Make the two sheets stick by pressing them with a rolling pin, then using your fingers, ensuring that no air remains trapped in between. Finally, cut across the edges with an undulated dough or pizza cutter.
Finally, for the sauce, you need some prime quality olive oil (not the sort that you buy in the supermarket!!). I used a premium Spanish olive oil: Castillo de Canena. Alternatively, you can order premium olive oil directly from the olive oil resort here.
You will also need some Sardinian Pecorino, which in Singapore can be bought from Giorgio Ferrari.
Finally, I recommend the use of mixed peppercorns (pink, white and black) for a rounder flavour.
Simply boil the ravioli for 3 minutes, drain, then plate with grated Pecorino cheese, a cap of olive oil, and plenty of freshly grated peppercorns. Garnish with a sprig of sage, rosemary or thyme. This concoction of quality ingredients brought my palate straight back to Tuscany!