SQUID INK RAVIOLI WITH BECHAMEL & PRAWNS

There is something really mystic in make our own food. I believe that it´s an energy that flows thru our bodies and it comes out when we start to move our fingers and hands. How could humans get connected so deeply with food? Thousands of years ago, hundreds of tribes needed to find food to survive. Now we choose what kind of food we want to enjoy and with who.

Maybe it´s still a ritual. Go to market to find ingredients must be like get in to a jungle to choose what kind of animals they preferred to hunt or what plant were they going to take. 

After centuries of evolution, the romans have finally appeared with these banquets and urban parties. Everybody with a glass of wine in their hands and without clothes, like we see in movies. For what? To celebrate? But, what? Maybe life? Or some new conquered city? Or cause some new Emperor?

I believe that the firsts raves have started in cities like Rome. Definitely. 

In a parallel world, Chinese, Japanese, Indian and Arabic people were making rituals to prepare food for others Kings. Finally, today it´s all a giant culture mix. But thanks to Paul Bocuse, we have something call gastronomy. A word in which we add all the french classics techniques.

What would Bocuse says about this dish? 

Maybe, food techniques applied in a home atmosphere, has different results. Why? Cause we have the f***in time to cook. Obviously, we don't have any pressure (Except the pression of cook right that we add into ourselves, but that's mentally... f*** it.  The most of the times, we cook for who we love.
However, this doesn't mean that there is no love in restaurants. There must be ego and self-love too.
I think that it ´s another world. Can we prepare this dish in both worlds? I am pretty sure that we could.

Can we have the same results? Indeed. We could cook a restaurant dish in our homes and probably it would be easier because we will be more confortable.

Also, I rather homemade food than delivery. I mean, I don't care if it´s late, I prefer to set my own fire, my own taste and my own style. Maybe that's why it´s so hard to find a job where a boss tell me what to do.

INGREDIENTS

For the Bechamel
Butter 20g
Flavor 60g
Milk 350ml

Prawns
Ciboulette