Ingredients
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Filling
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5 Egg Yolks
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60 grams Pecorino cheese
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80 millilitres whipped cream
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white pepper
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160 grams Flour
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80 grams semolina
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2 Egg Yolks
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1 egg
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Veal Stock
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1 kilogram veal bones and trimmings
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extra virgin olive oil
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2 onions
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120 grams Carrots
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1 stalk celery
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5 cherry tomatoes
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1 bunch rosemary
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10 shells white pepper
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3 litres Water
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Dressing
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35 grams Tellycherry pepper
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100 grams zucchini
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2 tablespoons extra virgin olive oil
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25 millilitres White Wine
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50 millilitres Veal Stock
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40 grams Pecorino cheese
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Garnishment
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Tellycherry pepper
Directions
Tellycherry pepper is an Indian origin pepper, particularly suitable for this dish thanks to its distinctive aroma and particular fragrance.
The Filling:
- Beat the yolks in a double boiler and add little by little the grated Pecorino cheese to eggs.
- Add the white pepper, the salt, let cool and incorporate the whipped cream.
- Put the mixture into a sac-a-poche (pastry bag) and keep cool in a refrigerator for 1 hour.
The “Fagottelli”:
- Mix the flour with the semolina, add the egg yolks (keep 1 egg white aside), one egg, a pinch of salt and water enough to obtain a solid dough.
- Work the dough for a long time and form a ball; wrap it in plastic wrap and cool it in the refrigerator for 1 hour.
- Roll out thinly the dough and cut into 7cm squares with the help of a squared mould.
- With the help of a spoon, spread the filling over the dough and close it in the shape of a cigarette.
- Press the dough with fingers, fold and cut out the “Fagottelli” with a toothed wheel.
The Veal Stock:
- Cut into small pieces the trimmings of veal; break the bones and put everything in a pan that can go in the oven with a little of extra virgin olive oil.
- Put in oven at 190°C and brown until the bones and trimmings become gold.
- Remove from oven, drain the oil in excess, add the vegetables previously cleaned and chopped, the rosemary, the shells of white pepper and continue to cook few minutes.
- Remove from heat and make cool.
- Cover the bones and the trimmings of veal with cold water and bring to a boil.
- Cook for about 2 hours on low heat.
- Skimming during cooking to remove the impurities that rise to the surface.
- Pass the veal stock through a clean cloth place over a fine strainer.
The Dressing:
- Cut the Roman bacon into julienne strips, dice zucchini and skip all in a pan with a little Extra virgin olive oil.
- Sprinkle with white wine, bring it to a boil and add the veal stock.
Serving:
- Cook “Fagottelli” in abundant salted water, add to the sauce and whisk it with Pecorino cheese, Extra virgin olive oil and add Tellycherry pepper.