A recipe by Michelin award-winning Chef Heinz Beck for any moment of the year – a beautiful fresh pasta wrapped around savoury flavors in a light sauce. Fagottelli La Pergola is a pasta recipe to keep on hand.
Ingredients for 4 people – Fagottelli La Pergola
For the filling
For the dumplings
For the veal base
For the sauce
Procedure
For the filling
Beat the egg yolks in a bain-marie and add the grated pecorino little by little grated pecorino cheese. Add the white pepper and salt, allow to cool and add the whipped cream. Pour into a piping bag and leave to rest for 1 hour in the fridge.
For the dumplings
Mix the flour with the semolina, add the two egg yolks (keeping one egg white to one side), one egg, a pinch of salt and enough water to make a fairly thick dough. Knead the dough for a long time until it is shiny and silky, then form it into a ball, wrap it in plastic wrap and leave it to rest in the fridge for about an hour. Roll out the dough finely and cut out 7 cm squares using the dough cutter. With the help of a spoon, spread a layer of filling and close the dough in the shape of a cigarette; press with your fingers at 1 cm intervals and finally fold the dough over itself to form a small “pocket” that will make the ravioli even tastier during the creaming process. Cut out the individual ravioli with a notched pastry cutter.
For the veal base
Cut the veal into small pieces, break up the bones and put everything into an ovenproof pan with a little extra virgin olive oil. Place in a hot oven at 190°C and fry until the bones and trimmings have taken on a golden colour. Drain off the frying oil, add the previously washed and chopped vegetables, the rosemary and the peppercorns, continuing to fry for a few minutes. Remove from the heat and leave to cool. Cover the bones and veal scraps with cold water and bring to the boil. Cook for about 2 hours over a gentle heat. Skim occasionally during cooking to remove any impurities that come to the surface. When cooked, pass the stock through a clean cloth placed over a fine sieve.
For the sauce
Cut the bacon into julienne strips, dice the courgettes and sauté in a pan with the extra virgin olive oil. Wet with white wine, let it evaporate and add the veal stock.
Composition of the dish
Cook the fagottelli in plenty of salted water, add them to the sauce and stir in the pecorino cheese, extra virgin olive oil and Tellycherry pepper.
Heinz Beck – La Pergola Restaurant