Whole-wheat faggotini pasta stuffed with potatoes, leeks and fried lardo di colonata
Presented in the form of small boxes, Fagotini It’s a type of pasta stuffed with a ricotta-based preparation, ham, and vegetables… This autumnal version imagined by chef Giorgio Spatafora features Lardo di Colonnata, a Tuscan charcuterie with a PGI label. This recipe is part of the Trust Your Taste initiative, which aims to improve the level of knowledge of agricultural products from the European Union.
Ingredients (for two people):
To prepare the pasta:
- 200g of Grano Tineiro Whole Grain Flour
- 2 eggs
For the filling:
- 6 white leeks
- 2 hard potatoes
- 100 grams of bacon
- 100gm chopped chestnuts
- fresh thyme
To reduce burnt wine:
- 6 tablespoons honey
- 500 ml of wine
- coconut pulp
- Zest the orange
- A few slices of shallots
- Thin slices of chestnut
- green shallot oil
- Thin slices of Lardo
- Grana Padano
- Flower petals (cornflower, marigold flower)
- Melt the bacon colonnata and a small knob of butter in a saucepan and saute the shallots over low heat with the thyme, salt and pepper until well browned; Spare.
- Add previously cooked potatoes in salted boiling water and chopped chestnuts and mix everything until you get a cream. Put in a piping bag.
- Put the flour and eggs into the kneader using the hook, and once the dough forms, finish kneading it by hand until you get a smooth consistency and leave to rest for 30 minutes in the refrigerator, wrapped in plastic wrap.
- Once the dough has cooled, roll it out well with a pasta roller and, using a cookie cutter, cut into squares. Then stuff it with leek cream and make ravioli. (here’s a vagotini)
Burnt Wine Discount
- To reduce the wine, caramelize the honey in a saucepan and add 1/4 of the red wine. Let the alcohol evaporate for 3 minutes. Repeat the same process 3 times.
- Once the alcohol has evaporated completely, let it sit for 10 minutes while the spices are steeped.
- When the wine is reduced by half and its consistency begins to be similar to the syrup, remove it from the heat and filter it through a sieve.
- Immerse the ravioli in boiling salted water, and at the same time, melt a small piece of butter and a few slices of shallots in a pan. After about 4/5 minutes of cooking, remove the ravioli from the water and finish cooking in the melted butter, away from the heat.
- Arrange the ravioli on a flat plate and cover with thin slices of Lardo di Colonata. Sprinkle with grana padano.
- Place the shallot slices on the plate and the chestnut slices, ending with a reduction in the wine, green shallot oil, and flower petals.
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