Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To prepare
Filling
To shape
Artichokes
Fagottini
How it's done
To prepare
Peel and finely chop the shallot and garlic.
Filling
Heat the oil in a frying pan. Add the meat, fry for approx. 4 mins., season. Reduce the heat, add the shallot and garlic, fry for approx. 2 mins. Pour in the single cream and wine, add the stock powder, bring to the boil while stirring. Reduce the heat, simmer for approx. 5 mins., stirring occasionally, leave to cool.
To shape
Unroll one piece of dough, halve it lengthways, then cut each half into 8 equal pieces. Place approximately ½ tbsp of filling in the centre of each piece of dough, brush the edges with a little water.
Fold the corners of the dough over the filling towards the centre, pressing the edges together firmly. Place the fagottini on a lightly floured tea towel. Make more fagottini using the remainder of the dough and filling.
Artichokes
Peel the stem of the artichokes just below the base of the head, remove the bottom 3–4 rows of leaves from each, then trim the remaining leaf tips by approx. ⅓, using a knife.
Add artichokes and lemon juice to the simmering salted water, weigh them down with a slightly smaller frying pan lid so that the artichokes are completely covered with liquid, and simmer for about 15 minutes until tender. Remove the artichokes with a slotted spoon, drain, allow to cool slightly.
Halve the artichokes lengthways. Remove the choke using a teaspoon, keep warm.
Fagottini
Melt the butter in a small pan, finely chop the tarragon, add it, and mix. Cook the fagottini in batches in the same just-simmering salted water for approx. 2 mins. Remove the fagottini with a slotted spoon and plate up with the artichokes. Drizzle tarragon butter over them, sprinkle with Fleur de Sel.
| Prepare: | Prepare the filling about 1 day in advance. |
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