Ingredients
Pasta
800 gms pasta flour
400 gms egg yolk
20 ml olive oil
Salt to taste
Green pasta
550 gms pasta flour
220 gms egg yolk
Salt to taste
10 ml olive oil
100 gms spinach
Oyster filling
250 gms ricotta
10 gms oyster
1 tsp dill
Salt to taste
1/2 tsp lime zest
Zucchini cream
500 gms green zucchini
50 gms onion
Salt to taste
1/2 tsp marjoram
1 tsp pepper
Water
Method
To make pasta dough
Combine all ingredients in a mixing bowl and mix until smooth.
Let the dough rest in the chiller for 1 hour.
To make green pasta dough, start by blanching spinach in salted boiling water.
After it has cooled down in ice water, squeeze out any excess water and blend it with eggs and oil until smooth.
Add this mixture to the other ingredients in the mixing bowl, mix until smooth, and then chill for 1 hour. Keep aside.
Oyster filling
To prepare an oyster, open it and wash it with ice water. Then, remove any impurities and dice it as desired.
Whisk the ricotta, add the oyster in a mixing bowl, and season with lime, salt and pepper. Keep it in the chiller.
Zucchini cream
To prepare the zucchini, wash them and cut them into small cubes. Keep aside.
In a saucepan, add some olive oil and onions. Cook for one minute.
When the onions start to cook, add the marjoram, followed by the zucchini cubes.
After cooking for 3 minutes, pour enough water to cover the zucchini.
Once the water has been reduced, blend the mixture.
Finally, store it in the chiller to keep it fresh.
Fagottini preparation
To make the pasta, use a pasta machine to create two thin layers. Next, cut the green sheet into thin strips and place them on top of the yellow sheet.
Use a rolling pin to combine the sheets into one. Pass the sheet through the pasta machine again until it reaches the desired thickness.
Cut the sheet into squares with a knife and add the oyster filling to the centre of each square. Finally, close the Fagottini in a pyramid shape.
Cooking method
Reheat the zucchini cream in a saucepan and keep aside.
In a pan, add butter and olive oil. Once it is melted, glaze it with water and keep it aside.
Slice the baby zucchini into small pieces and roast it in a hot pan.
Cook the Fagottini in salted boiling water for 2 minutes. Put the Fagottini in the butter sauce and cook for 1 minute. Add the lime zest and dill.
To serve, place the zucchini cream and roasted zucchini on a plate. Add the Fagottini and serve while still hot.
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