Tag: fagottini

Cheeseburger Fagottini in Tomato, Bacon, and Pickle Broth with Homemade Ketchup

Cheeseburger Fagottini in Tomato, Bacon, and Pickle Broth with Homemade Ketchup

It’s been far too long since we’ve pulled a real Pasta et Al move! I’ve always wanted to put American mustard inside pasta, and I love any opportunity to provoke purists, so this week we are taking the flavours of the ubiquitously fantastic cheeseburger, and stuffing them into fagottini.

Our pasta is bobbing around in a tomato and bacon broth, with pickle juice stirred through. And our sesame seed dough is filled with a neat stack of American red cheddar, ketchup made from the strained broth tomatoes, mustard, and a mini beef hamburger patty containing the bacon from the broth.

Striped Ricotta Fagottini with Garlic and Fennel Confit Purée

Striped Ricotta Fagottini with Garlic and Fennel Confit Purée

Working on our book over this last year or so, I’ve focused on pairing more complicated pasta with simpler sauces, and vice versa. It just allows you to save a little time on one element, and use that to create something special with another.

So the dough and pasta is the focus here, although the confit purée is deceptively impressive for its simplicity – you certainly don’t have to sacrifice flavour to save time! This is our Striped Ricotta Fagottini with Garlic and Fennel Confit Purée.

Cassava Leaf and Rendang Fagottini Potstickers with Terong Balado and Sambal Ijo

Cassava Leaf and Rendang Fagottini Potstickers with Terong Balado and Sambal Ijo

Selamat pagi para pemasak dan para pecinta makanan! This week we’ve crafted something extra special and delightfully different, a fusion of cuisines that is particularly close to my heart. And is quite possibly one of the tastiest things that I’ve ever cooked! My roots might be in Italy, and my home in Australia, but Indonesia is where I really grew into myself. So I’m very excited to present our latest creation: fagottini made with cassava leaf dough and cooked as potstickers, filled with slow-cooked beef rendang, and served with green sambal, chilli eggplant, and toasted coconut.

Four Cheese Fagottini | Fagottini ai Quattro Formaggi

Four Cheese Fagottini | Fagottini ai Quattro Formaggi

If you want to light a fire in the pasta world, just ask someone what these little guys are called. Even the ravioli versus tortelli debate is easier to settle than this one. Manti, fagottini, ravioli, cofanetti, lanterne. Whatever you want to call them, they look great, taste fantastic, and are one of the easiest filled pastas to make.


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