Fagotti con Broccoletti ai Pinoli is a delicious first course made with fresh pasta sheets filled with a cream of broccoli, pine nuts, cheese, and spices. The broccoli is boiled and then sautéed in a pan with oil, garlic, and anchovies to obtain an intense flavor. The pine nut cream, made with pine nuts, cream, Parmesan cheese, parsley, and nutmeg, is used to coat the fagotti and to gratin the dish in the oven. The result is a dish rich in flavors and textures, perfect for a special lunch or dinner.
Broccoli and Pine Nut Pouches
Ingredients
- 400 G Pasta Fresh Sheet Pasta
- 1000 G Broccoli Broccoli
- 100 G Pine Nuts Pine Nuts
- 3 Anchovy Fillets in Oil Anchovy Fillets in Oil
- 2 Cloves Garlic Garlic
- 30 G Cheese Pecorino Romano Cheese
- 20 Cl Cream Fresh Cream
- 30 G Cheese Grated Parmesan Cheese
- 1 Grated Nutmeg Nutmeg
- 1 Tablespoon Parsley Chopped Parsley
- 4 Tablespoons Olive Oil Olive Oil
- Salt Salt
Instructions
- Clean and wash the broccoli, boil them in plenty of slightly salted water for 5 minutes.
- Drain them and sauté them in a pan with the oil, the garlic cloves washed with the peel and the chopped anchovies.
- Remove the garlic, chop the broccoli into florets, add the grated pecorino cheese, gently mix everything together.
- Cut 8 squares of 15 cm on each side from the pasta sheets.
- Blanch them in boiling water for 2-3 minutes, drain them, and place them on a cloth.
- Spread them with the broccoli cream and fold them into a pouch.
- Preheat the oven to 200°C.
- Blend two-thirds of the pine nuts with the cream, the parmesan, the parsley, and a generous grating of nutmeg in a blender.
- Put some of the pine nut cream in 4 heat-resistant dishes.
- Divide 2 pouches into each dish, coat with the remaining cream and distribute the whole pine nuts on the surface.
- Place the dishes in the oven, let them cook for 15-20 minutes and gratin.
Notes
For an extra touch, you can add some crispy bacon slices on top of the pouches before baking them.
