Fagottini with Burrata, Artichokes, and Tomato Sauce
Category: First Courses
Serves: 10
Ingredients
| Ingredient | Quantity |
|---|---|
| 00 Flour | 200g |
| Eggs | 2 |
| Burrata | 320g |
| Artichokes | 4 |
| Extra Virgin Olive Oil | 20g |
| Garlic | 1 clove |
| Fresh Thyme | 2 sprigs |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Water | as needed |
| Lemon Juice | as needed |
| Cherry Tomatoes | 1 kg |
| Fresh Basil | 2 sprigs |
| Chives | to taste |
Instructions
Step 1: Making the Fresh Pasta
To begin preparing the fagottini, start by making the fresh pasta. On a clean work surface, create a well with the 00 flour. Crack the eggs into the center of the well. Using a fork, begin to whisk the eggs, gradually incorporating the flour from the sides. Once the eggs are absorbed, start kneading the dough by hand. Knead energetically until the dough is smooth and firm. Form the dough into a ball and wrap it in plastic wrap. Let it rest for at least 30 minutes at room temperature.
Step 2: Preparing the Artichokes
While the pasta dough is resting, prepare the artichokes. Trim the outer leaves and remove the tough stems. Place the cleaned artichokes in a bowl of water mixed with a little lemon juice to prevent browning. Cut each artichoke in half, remove the inner choke with a small knife, and slice the hearts into julienne strips.
Step 3: Cooking the Artichokes
Heat a drizzle of extra virgin olive oil in a pan over medium heat. Add one clove of garlic, either whole to remove later or finely chopped if you prefer to keep it in the dish. Once the garlic is fragrant, add the julienned artichokes. Season with salt and pepper to taste. Add a splash of water or white wine to help soften the artichokes. Cook for 5-10 minutes, until they become tender. At the end of cooking, stir in fresh thyme for added flavor.
Step 4: Preparing the Burrata
While the artichokes cook, remove the burrata from the fridge. Cut it into pieces and place it in a colander to drain excess moisture. This will help prevent the filling from becoming too watery.
Step 5: Rolling and Cutting the Pasta
Once the dough has rested, divide it into small portions (100-150g each). Roll the dough through a pasta machine, starting from the thickest setting and gradually working your way to the thinnest setting. If you don’t have a pasta machine, use a rolling pin to roll the dough out as thinly as possible.
Once you have a thin sheet of pasta, cut it into 13 cm squares. Bring a pot of water to a boil. Drop the pasta squares in small batches into the water and cook for a few seconds, just until they float to the top. Using a slotted spoon, transfer them to a bowl of cold water to stop the cooking process. Place the cooled pasta squares on a tray lightly greased with olive oil to prevent them from sticking.
Step 6: Assembling the Fagottini
Once the pasta squares are ready, start assembling the fagottini. Take a square of pasta, and place a small amount of the sautéed artichokes and a few pieces of burrata in the center. Top with another square of pasta, rotated 45° to form a diamond shape. Press the edges gently to seal. Place each filled fagottino into a muffin tin, and tie each one with two strands of chives to hold the shape.
Step 7: Baking the Fagottini
Preheat your oven to grill mode. Place the muffin tin with the fagottini in the oven and bake for 2 minutes, just enough to slightly brown the top and warm through.
Step 8: Making the Tomato Sauce
For the tomato sauce, wash the cherry tomatoes thoroughly. Cut them in half or quarters, depending on their size. Pass the tomatoes through a food mill or blend to create a smooth sauce.
Step 9: Serving the Fagottini
Pour a generous layer of tomato sauce on the bottom of a serving platter or baking dish. Carefully place the warm fagottini on top of the sauce. Garnish with fresh basil leaves and serve immediately while hot.
Enjoy your delicious Fagottini with Burrata, Artichokes, and Tomato Sauce – the perfect first course to impress your guests or indulge in a special homemade meal!
