These tiny parcels have a meat based filling and as they are fresh take next to no time to cook. Combined with a good chicken stock you have a most nourishing meal in a flash.
Fagottini in Brodo/Fagottini Soup
fresh fagottini
good chicken stock, home-made preferred
freshly grated Parmesan cheese
Heat up your stock to simmering point and then add the fagottini - stir well to make sure they don't stick together and continue to gently simmer until they are almost cooked. Remove the pan from the heat, cover and allow the fagottini to finish cooking in the heat of the stock. You should find that they will swell as they absorb the liquid but they will be perfectly cooked.
Serve in bowls and sprinkle over with grated Parmesan.
Tagged with Pasta
How wonderful to be able to get such gorgeous fresh, stuffed pasta! I want to go to Italy...NOW!
ReplyDeleteI have bought faggotini but served it just with tomato sauce - I really like your suggestion, Haalo!
ReplyDeleteI found similar "packages" here in Halifax. They call them sacchettini (little sacks, I guess). I love them....my favorite here are stuffed with potato & leeks.
ReplyDeleteThanks for sharing with Presto Pasta Nights.
Gorgeous! How I envy you right this minute!!
ReplyDeleteI have never seen fagottini pasta. They look pretty interesting.
ReplyDeleteThanks Peter - they are very cute indeed!
ReplyDeleteThanks Katie - you should come over right now!
Thanks Patricia - I've only ever used or seen the larger ones and they are great served with sauces
Thanks Ruth - that sounds like a delicious filling
Thanks Nora - very similiar but these were a lot smaller, the history could be very interesting
Thanks Helen!
Thanks Kevin - it's good to try something new.
Haalo, this dish looks positively appetising! dumplings in a good clear broth - what more could u possibly ask for??
ReplyDeleteSimly & Delicious!!! Great pics!
ReplyDelete:-)))
Haalo ~ What a lovely, comforting bowl of pasta and broth. Sometimes there is nothing better. This seems like a heartier alternative to the Jewish matzo soup that Eric and I sometimes make when we're in need of some bolstering. This seems like a good substitute on colder days...On an unrelated note, I'm so glad that you and Paolo are enjoying yourselves in Italy. Safe travels.
ReplyDeleteThanks Li - it's perfect comfort food!
ReplyDeleteThanks Sandra!
Thanks Shaun - this is a bit more filling and a little goes a long way. Thanks also for your well wishes, it has been a wonderful adventure.
Hi Haalo,
ReplyDeletethis is funny, looks exactly like the little wontons you get in China. Except for yours are so ellegant looking ;-)
Thanks Zuzana - maybe I should visit China and investigate their similarities ;)
ReplyDeleteYour pictures are incredibly beautiful!!!
ReplyDeleteThanks TBC!
ReplyDelete