APULIA - Fagottini mozzarella, artichokes and tomato sauce
1 hour
10 servings
INGREDIENTS
For the dough:
Flour 00 7oz
Eggs (large) 2
For the filling:
Butter 11oz
4 Viaggio artichokes
11oz Mozzarella cheese
Viaggio Extra Virgin Olive Oil 0.7oz
1 clove Garlic
salt to taste.
Black pepper to taste.
For the sauce:
Viaggio Cherry tomatoes 2.2lb
Viaggio Extra Virgin Olive Oil 0.7oz
1 pinch of salt
1 clove Garlic
2 Basil leaves
To tie:
Chives to taste
DIRECTIONS
To prepare puffs with mozzarella, artichokes and tomato sauce start from fresh pasta: place Viaggio flour on a work surface create a hole in the center and break eggs and begin stirring with a fork, then proceed kneading the mixture till obtaining a homogeneous dough. Form a ball and wrap it in plastic wrap and let it rest at room temperature for about 30 minutes. Drain Viaggio artichokes, cut them in half and then chop a la julienne. Take the mozzarella cheese from the refrigerator and cut it into pieces.
Now take again fresh pasta, divide it into balls of about 0.5/1.5oz and roll them out with a rolling pin, creating very thin sheets. Then cut the sheets into squares. Grease a muffin tin that you will need to cook puffs then dip one or two squares of pasta in boiling water for few seconds, drain, then dip them in a bowl with cold water, and put them on a tray lightly greased with oil.
Fill 10 squares of fresh pasta with a bit of artichokes and some small pieces of mozzarella cheese, put on them another square of pasta rotated by 45°, then place each filled puff in the muffin tin and close them with two strands of chives. Bake for 2 minutes in grill mode. For the tomato sauce place Viaggio Cherry tomatoes in a pan in which you do fry slightly a clove of garlic cut in half; season with salt and pepper, cook the tomatoes for few minutes then flavor with basil leaves. Then put the sauce in the blender and pour it on the bottom of a serving dish and place the puffs with mozzarella and artichokes.
ENJOY!
