
The plan was to serve the egg yolk ravioli on top of a gorgeous green wild garlic pesto, but then I felt, that is not enough. Spontaneously I thought about potatoes and had the idea of a sauce. But then, what should I do with the pesto? Maybe they would work well together, but still, it was not what I was looking for. While kneading a pasta, I remember that I have seen on Beatbull's website a post about using every part of a potato, and so the idea was born!

I took some potatoes and baked them, then peeled still hot and then took the peel and cooked it for a while in white chicken stock among some fresh majoram. Then I let it stand for a while, before filtering it.

The baked potatoes ended up with the rest of the pesto in a potato salad with dried tomatoes and some pecorini. I also used a little of it to make a kind of a nest for the quail egg yolk, and mixed it with very little goat cream cheese. For the pesto I simply pureed the wild garlic with pecorino and roasted almonds, and of course olive oil.
