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Fazzoletti Verdi




Source of Recipe


EDP24
For the regular pasta dough
250g type 00 flour
250g semola duro (hard fine semolina – if unobtainable
make up with 00 flour)
300g pasteurised egg or six medium eggs

Combine the ingredients
Combine all the ingredients in the mixer, run at low speed until the dough forms a ball and begins to come away from the sides of the bowl. If too wet add a little 00 flour; if too dry a few drops of water.

Knead the dough
Turn out on to a floured surface and knead the dough by pushing it with the heel of your hand, stretching it away from you, and then pulling it back. Turn through a quarter circle and repeat. It needs 100 kneads. You should have an elastic ball of dough.

Refrigerate the dough
Wrap it in cling film and refrigerate for up to four hours, but no longer, or the dough will oxidise and develop little black dots.

For the filling
500g buffalo ricotta
3 egg yolks
2 tsp salt
125g cubed, cooked ham
1 whole buffalo mozzarella
¼ tsp grated nutmeg
150g grated parmesan
handful of chopped parsley

For the tomato sauce
6 tbsp olive oil
3 cloves garlic
3kg tomatoes
3 tbsp chopped parsley
salt and pepper
Plunge the tomatoes
Set a pan of water to boil and plunge the tomatoes. Peel and chop roughly.

Fry the garlic
Heat the oil and fry the garlic until brown.

Make the sauce
Put in the chopped tomatoes and cook for 15-20 minutes.
Season with salt and pepper.

For the béchamel
500ml milk
60g unsalted butter
55g plain flour
¼ tsp salt

Combine the butter, milk and flour
Melt the butter in a pot. Warm the milk in a pot. Stir the flour into the butter and cook gently for three to four minutes stirring regularly.

Thicken the sauce
Pour the milk in small doses to begin, stirring all the time ensuring the sauce thickens without lumps. Once done, stir the sauce for a further minute then remove from the heat and cover, keeping warm.

Make the pasta dough
Make the pasta dough and knead until soft. Roll it out until very thin and cut out 16cm squares.
Prepare the pasta filling
Place a large pan of water to boil on the stove. Place all the ingredients for the filling in a large bowl and mix thoroughly.

Boil the pasta
Boil the pasta in small batches for around two minutes, drain and place a spoonful of filling in each square.

Assemble the dish and bake
Fold the square over and lay upon a generously buttered dish in which some béchamel and tomato sauce has been placed. Continue thus until all has been used and there is a generous layer of the sauces on the top. Cover with grated parmesan, dot with butter and bake for 15 minutes or so.

Serves 10.