APULIA - Fagottini mozzarella, artichokes and tomato sauce
SKU:
Prep & Cook Time: 1 hour
Servings: 10
Ingredients
For the Dough
- 7 oz Molino Signetti 00 flour
- 2 large eggs
For the Filling
- 11 oz butter
- 4 Viaggio artichokes
- 11 oz mozzarella cheese
- 0.7 oz Viaggio Extra Virgin Olive Oil
- 1 garlic clove
- Salt, to taste
- Black pepper, to taste
For the Sauce
- 2.2 lb Viaggio cherry tomatoes
- 0.7 oz Viaggio Extra Virgin Olive Oil
- 1 garlic clove
- 1 pinch of salt
- 2 fresh basil leaves
To Tie
- Chives, to taste
Instructions
- Place the flour on a clean work surface and form a well in the center. Crack the eggs into the well and begin mixing with a fork. Knead the mixture by hand until a smooth, homogeneous dough forms. Shape into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
- Drain the Viaggio artichokes, halve them, and julienne (thinly slice). Cut the mozzarella into small cubes and set aside.
- After resting, divide the dough into small balls (0.5–1.5 oz each). Roll each ball into a very thin sheet using a rolling pin. Cut the sheets into squares.
- Lightly grease a muffin tin with olive oil. Blanch the pasta squares by dipping them into boiling water for a few seconds. Immediately transfer them to a bowl of cold water, then place them on an oiled tray to prevent sticking.
- On 10 pasta squares, add a small amount of artichokes and mozzarella. Top each with another square, rotated 45° to form a star shape. Place each filled puff into the muffin tin and tie the top gently with two strands of chives.
- Place under the grill (broiler) and bake for about 2 minutes, or until the tops are slightly golden and the cheese has melted.
- In a pan, heat the olive oil and gently sauté the halved garlic clove. Add the cherry tomatoes and a pinch of salt; cook until they begin to soften. Add the basil leaves, then blend the sauce until smooth.
- Spoon the warm tomato sauce onto the base of each serving plate. Place the puffs on top and serve immediately.
BUON APPETITO!
