Fagottini with Potato and Porcini Mushroom Filling
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 350 g flour
- 2 egg (s)
- 4 egg yolks
- 0.5 teaspoon ½ salt
- 1 tablespoon olive oil
- 0.5 teaspoon ½ saffron threads
For the filling:
- 300 g potato (s)
- 2 handfuls porcini mushrooms, dried
- 2 shallot (s)
- 1 tablespoon butter
- 1 clove (s) garlic, peeled and pressed
- 1 teaspoon thyme, fresh
- 1 tablespoon basil, finely chopped
- 1 tablespoon parsley, finely chopped
- 4 tablespoon sour cream
- 2 egg yolks, (save egg whites for shaping the pasta)
- Salt and pepper, nutmeg
- Parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Dough:
- Knead the ingredients into a dough. The saffron threads create a nice pattern when rolled out, but they can also be left out. Let the dough rest, wrapped in cling film, for an hour.
- Filling:
- Scald the porcini mushrooms with boiling water (so that they are just covered) and soak for about 15 minutes.
- Boil the potatoes with their skins on and let them steam off.
- Drain the porcini mushrooms and drain well. Do not throw away the soaking water. Dice the shallots and the porcini mushrooms and sauté them in the butter together with the garlic clove. Add a shot (approx. 100ml) of soaking water and let it reduce. Remove the garlic clove again.
- Press the peeled potatoes through the potato press. Fold in shallots, porcini mushrooms, herbs, egg yolks and sour cream and season well with salt, pepper and nutmeg.
- Roll out the pasta dough and cut into 5 cm squares. Put the filling in a piping nozzle or simply a freezer bag and place walnut-sized swabs on the squares.
- Shape the bassoon: take two opposite corners and gently press together at the tip. Now press the other two corners to the top as well and press the edges together so that a cone is created.
- Cook the Fagottini in simmering salted water for 4-6 minutes, depending on the thickness of the dough.
- If you like, you can make a simple sauce from the remaining soaking stock. To do this, reduce by approx. 1/3, add some cream and butter and froth up with the hand blender. Salt and pepper.
- Fagottini also taste good when tossed in a little brown butter.
- Finally sprinkle with a few parmesan shavings and garnish with herbs.
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