Preparation 5 - Fillings Contest
The contrast between the Northern and the Southern Italy cuisines comes out in this preparation by Chef Borsari – Opificio Cucina e Bottega, for the latest issue of Special care on the Table by Sambonet.
Fillings Contest: the solemn and serious Piedmontese Plin dumplings, next to the colorful and carnival stuffed Conchiglioni pasta. Two preparations as different as interconnected, linked by the common thread of conviviality. Familiarity and contrast are the main features of these two receipts, as for the two Rosenthal collections selected: Loft & Trend by Thomas.
Stuffed Conchiglioni pasta
Piedmontese Plin dumplings
The preparations
Stuffed conchiglioni pasta
Conchiglioni pasta 300 g
Tomato sauce 600 g
Grated Parmesan cheese 30g
Extra virgin olive oil q.s.
Onions 60 g
Salt q.s.
Black pepper q.s.
For sauce
Peel and chop the onion in a blender, pour into a pan together with a drizzle of oil, heat it for about ten minutes and then add the tomato sauce. Adjust the salt, let it boil and cover with the lid, cooking for 45 minutes. Meanwhile take the mozzarella and cut 6-7 thin slices, cut the rest into cubes. Put in a colander and let it drain.
For meat
Pour oil and a clove of garlic in pan, let it cook for a few minutes at medium heat and add beef and pork. Increase heat and brown for about ten minutes until the bottom will be dried up. Blend with red wine and let it evaporate completely. Finally add a pinch of salt and let it dry, pour into a small bowl and set aside.
Cook the pasta in boiling salted water. When it is halfway cooked drain pasta and put it back in the pan, pour a little oil and mix, being careful not to break the conchiglioni. Place on a tray and let it cool down.
For filling
Ground pork 125 g
Ground beef 125 g
Ricotta cheese 400 g
Mozzarella 250 g
Grated Parmesan cheese 30 g
Red wine 45 g
Salt q.s.
Black pepper q.s.
Eggs 55 g
Garlic 1 clove
Sift the ricotta into a bowl and add meat, grated cheese, scrambled egg, salt and pepper. Drain the mozzarella and add the cubes to the filling, putting the slices aside. Mix everything well and fill the conchiglioni pasta with the help of a sac-à-poche.
Spread a layer of tomato sauce on the bottom of a baking pan and place over the conchiglioni. Once stuffed, cover the conchiglioni with the tomato sauce, lay the slices of mozzarella down, add grated parmesan and ground pepper to taste. Bake in a preheated oven at 220 ° for 20 minutes.
Plin dumplings
For filling
Beef 400 g
White onion 100 g
Flour type 00 20 g
Red wine 200 ml
Parmesan cheese 50 g
Salt 8 g
Extra virgin olive oil 20 ml
For fresh pasta
Flour type 00 150 g
Egg yolk 100 g
For finishing
Brown bottom 20 g
Butter 20 g
Mix the flour with the egg yolks and let it rest in the refrigerator for 30 minutes. Cut the meat into small pieces and the onion in julienne strips. Sift the meat through the flour in a sieve removing the excess. Heat a saucepan with a little oil and brown the meat. Once it is well browned, add the onion and deglaze with the red wine. Let the alcohol evaporate and continue cooking with the broth. The meat should be well cooked and the liquid restricted. Grind the meat, add parmesan, salt and pepper. Spread the 5 cm strips of fresh pasta.
Put small portions of filling at a distance of about 1.5 cm. Fold and cut with the strips of pasta giving the typical shape of agnolotti. Boil the agnolotti, drain them and add butter and a little bit of brown bottom.
Ristorante Opificio – Novara | Ph. G. Barzaghi