Fresh Pasta Fagottini with Smoked Salmon, Toma Cheese, and Radicchio on Potato Cream
Category: Pasta Dishes
Servings: 6
This delicious Italian recipe combines the delicate flavor of homemade fresh pasta with the richness of smoked salmon, the creaminess of Toma cheese, and the slight bitterness of radicchio, all beautifully complemented by a silky potato cream. Perfect for a cozy dinner or a special occasion, these fagottini offer a perfect balance of textures and flavors.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 1 |
| 00 Flour (All-purpose) | 100g |
| Water | 1 teaspoon |
| Radicchio | 200g |
| Toma Piemontese Cheese | 150g |
| Smoked Salmon | 300g |
| Extra Virgin Olive Oil | 15g |
| Garlic | 1 clove |
| Fine Salt | A pinch |
| Black Pepper | To taste |
| Potatoes | 300g |
| Water (for potato cream) | 110g |
| Extra Virgin Olive Oil | 20g |
| Thyme | 2 sprigs |
| Fine Salt | A pinch |
| Black Pepper | To taste |
Instructions:
Step 1: Prepare the Fresh Pasta
Start by making the fresh pasta dough. In a mixing bowl, sift the flour, then create a well in the center. Crack the egg into the well and begin to combine the ingredients. Gradually add water, a teaspoon at a time, and continue to work the dough until it becomes firm and smooth. Once it reaches the right consistency, transfer the dough onto a clean surface and knead for about 10 minutes, until elastic. Cover with a cloth and let it rest for at least 30 minutes.
Step 2: Prepare the Filling
While the dough is resting, prepare the filling. Take the radicchio and remove the outer leaves, then cut it into thin strips. In a pan, heat a drizzle of extra virgin olive oil over medium heat. Add the garlic clove and sauté until golden. Remove the garlic, then add the radicchio to the pan. Season with salt and black pepper to taste. Stir and cook until the radicchio softens, then set it aside to cool.
Step 3: Prepare the Potato Cream
In a large pot, bring water to a boil and cook the potatoes until tender, about 20 minutes. Once cooked, peel and mash them until smooth. Add the mashed potatoes to a pot with 110g of water, extra virgin olive oil, thyme sprigs, salt, and pepper. Heat gently and blend the mixture until creamy and smooth. Remove the thyme sprigs before serving.
Step 4: Assemble the Fagottini
Roll out the rested pasta dough on a floured surface until it is very thin, about 1-2 mm thick. Cut the dough into rectangles, measuring approximately 14×21 cm. Place a small piece of smoked salmon in the center of each rectangle, followed by a layer of sautéed radicchio and small cubes of Toma cheese. Top with another slice of smoked salmon. Carefully fold the pasta over the filling, creating a little “pouch” by pinching the edges together tightly, like a bundle. Repeat this process for all the rectangles of dough.
Step 5: Cook the Fagottini
Bring a pot of salted water to a boil and gently drop the fagottini into the water. Cook them for about 5-6 minutes, or until the pasta is tender and cooked through. Using a slotted spoon, remove them from the water and set them aside.
Step 6: Serve the Dish
To serve, pour a spoonful of the creamy potato sauce onto the center of each plate, spreading it into a mirror-like effect. Place the cooked fagottini on top of the potato cream. Garnish with a few fresh thyme leaves and a light drizzle of olive oil. Serve immediately and enjoy this indulgent, yet balanced, Italian dish.
This recipe combines comfort with elegance, creating a flavorful experience in every bite. The tender fresh pasta, savory smoked salmon, creamy Toma cheese, and slightly bitter radicchio come together wonderfully on a velvety potato base, offering a sophisticated twist on traditional pasta dishes. Whether you’re preparing it for a special dinner or a festive occasion, it’s sure to impress with both flavor and presentation!
