Raw Raveoil Troubles

[Leslie_L]

Hi All,

I tried making Alissa's raw raveoli with turnips as the recipe calls for.
The "cheese" and sauce turned out great but the turnip slices came much to thick to fold.

I used a Zyliss mandoline which I just bought today to try this. I used the smallest blade which is .75 mm and supposedly makes 1/32 nd inch slices. My slices seemed more like 1/16 th inch and were much to thick to fold in 1/2.

Any suggestions?

I have this spiralizer
http://www.surlatable.com/common/products/product_details.cfm?dmode=browse&StartRow=25&CRPCGNBR=28&CGRFNBR=258&PRRFNBR=542
and although it can make paper thin cuts as far as I can tell it only makes spirals.

Would the spiral slicer Alissa sells work better? Is it the Saladacco that she sells?

Thanks,

Leslie

[Rawkinlocs]

Leslie,

One thing you can do as I've seen many do is rather than fold the slices, place the "cheese" on top of one slice and then top with another slice.

The spiral slicer I have (it's like the ones Alissa sells) does fine. I've heard other people who use mandolines having a difficult time getting the turnips thin enough. But again, you don't "have" to fold them over...just make little "sandwiches" and spread your sauce on top and you're good to go! :)

[Leslie_L]

Thanks Rawkinlocs. They were to way to thick I don't think they would have tasted right.

I did however get it figured out. I did a search and found a post which suggested putting a cut 1/2 way thru the veggie. I did it with my turnip and it worked like a dream!!! I can't wait to taste it.

Leslie

[Blissed]

Glad you asked about this; I was curious about what to do with my spiralizer too. :)

[tvillemom]

When you say you cut the turnip in half...which way? Half as in: cutting the turnip so the "slices" would be a HALF circle? or half as in: the turnip is just a smaller circle easier to slice? thanks. The turnips I bought are rather small this time....so I think they will be easier to cut. I also purchased Alissa's saladacco just for this.
Wendi

[squidly]

I made the rawvioli and loved the sauce and middle but did not like the turnip - does anyone have suggestions for something else I could use - tried sweet potato and was ok but not great.

[Raw Jewelrylady]

I wonder if zuchinni would work?// Just a thought.. :)
Lana

[exurb]

I made the rawvioli and loved the sauce and middle but did not like the turnip - does anyone have suggestions for something else I could use

yes zucchini works fine, you can marinate it a little, I prefer the yellow over the green but that's splitting hairs... You can also thinly slice a larger zucchini lengthwise and roll up little "canneloni" and use the marinara over that.

but squidly, also try very thinly sliced celery root, dip in water with a little lemon after slicing. I much prefer it to the turnip, a little more elegant in flavor for lack of a better way of describing it.

[English Tracy]

In England we have a winter root vegetable called 'swede'. I don't know if you have that in the US. It's a yellow/orangey colour and has a slightly peppery taste. I made the rawvioli with it and it was very good. They were a bit chunky as I didn't have a thin slicer but all you experienced raw fooders probably have all the right equipment :D . I am gradually stocking up on kitchen utensils, having just bought a dehydrator and a sprout grower (glass jar with holes in the lid for drainage).

Tracy

[pearljaimes]

I actually used a ruttabega which I think may be the same thing as swede. But I am not entirely sure. I used my mother's old madolin from who knows the early 80s maybe which cut pretty thick but I found that if i put in enough filling and kind of "cracked" the fold it held together nicely. I cut my Rutta in half from top to bottom and it made a nice "noodle" to stuff.

Also I didn't use as many Dates but I like a less sweet tomato sauce. And I guess I should throw in I love this recipe. :D

[Leslie_L]

Tvillemom ...... Sorry I missed your question......

The trick I read about to get single slices from a spiralizer is to make a cut 1/2 way thru the veggie...... so I cut a little off either end of the turnip so it would lay flat on the spiralizer platform. Then I just made a straight slice from the center of the turnip straight thru from one side to the other. Wow this is sort of hard to explain..... so it is only half cut in half. You end up with a broken circle. They are very easy to fold in 1/2 and I think you also end up with less of the turnip taste due to how thin the slices are. Mine turned out great!!! I just finished the last of it for dinner tonight.

I hope this makes sense.

Leslie