Fagottelli “La Pergola'" | Heinz Beck

Ingredients for 4 Servings

For the Filling

• 5 egg yolks
• 60 gr. pecorino cheese
• 80 ml. whipped cream
• Salt
• White pepper

For the Fagottelli - Dumplings

• 160 gr. flour
• 80 gr. semolina
• 3 egg yolks
• 1 egg
• Salt

For the Veal Stock

• 1 kg. veal bones and trimmings
• Extra virgin olive oil
• 2 onions
• 120 gr. carrots
• 1 stalk of celery
• 5 cherry tomatoes
• 1 sprig of rosemary
• 10 white peppercorns
• 3 lt. water

For the Sauce

• 35 gr. guanciale (pork cheek) 
• 100 gr. zucchini
• 2 tablespoons extra virgin olive oil
• 25 ml. white wine
• 50 ml. veal stock
• 40 gr. pecorino cheese

For the Garnish

• Tellycherry pepper as needed

Method

For the filling

Whisk the egg yolks in a double boiler and gradually add grated pecorino cheese.
Add white pepper, salt, let it cool, and incorporate the whipped cream.
Pour into a piping bag and let it rest for 1 hour in the refrigerator.

For the Fagottelli 

Mix the flour with the semolina, add the two egg yolks (setting one egg white aside), one whole egg, a pinch of salt, and enough water to obtain a rather firm dough. Work the dough for a long time until it becomes shiny and silky, then shape it into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for about an hour.

Roll out the dough thinly and, with a specific mold, cut out squares of 7 cm. Using a spoon, spread a layer of filling and close the dough into a cigarette shape; press with your fingers, leaving 1 cm spacing, and finally fold the dough over itself, forming a small "pocket" that will make the ravioli even more flavorful during the blending process.

Cut the individual ravioli with a toothed wheel pasta cutter. 

For the Veal Stock

Cut the veal trimmings into small pieces; break the bones and put everything in a roasting pan with a drizzle of extra virgin olive oil.
Roast in a preheated oven at 190°C (374°F) until the bones and trimmings turn golden brown.
Drain the roasting oil, add the washed and chopped vegetables, rosemary, and peppercorns, and continue roasting for a few minutes. Remove from heat and let cool.
Cover the veal bones and trimmings with cold water and bring to a boil.
Simmer for about 2 hours on low heat, skimming occasionally to remove impurities.
Once cooked, strain the stock through a clean cloth over a fine sieve.

For the Sauce

Cut the guanciale into julienne strips, dice the zucchini, and sauté everything in a pan with extra virgin olive oil. Deglaze with white wine, let it evaporate, and add the veal stock.

Finishing the Dish

Cook the fagottelli in plenty of salted water, combine them with the sauce, and emulsify with pecorino, extra virgin olive oil, and add Tellycherry pepper.

Cover photo by Antonio Saba, and Fagottelli photo by Janez Puksic.