PARMIGIANO REGGIANO FAGOTTINI IN CHICKEN BROTH

Parmigiano Reggiano Fagottini in Chicken Broth

In Italy, a typical Christmas Eve dinner always includes some stuffed pasta, better if it is home-made and “di magro” (which means without meat).  We often serve this pasta in chicken broth and it is such a comforting food!  So, to follow the tradition, I decided to make stuffed pasta and serve it with chicken broth.  I chose a very easy filling: thinly grated Parmigiano Reggiano mixed with an egg and then decided to make a less known pasta shape: fagottini.  I was very happy with the final result: the filling was very delicate yet tasty, the pasta looked cute and none of them opened while cooking!  It is easy to make and it will impress all your guests!

 

For the Chicken Broth

Ingredients:
2kg (4½ lb) chicken bones
500gm (1 lb) chicken wings
500gm (1 lb) white mirepoix – 4 medium onions and 4 large celery ribs
Bouquet Garni – parsley, bay leaves, a sprig of thyme and whole peppercorns
Up to 5 liters of water (I used about 4)
Salt

For the Parmigiano Reggiano Fagottini - Recipe adapted from La Cucina Italiana – December 2011

Ingredients (for 4 people – you can refrigerate them for a couple of days or freeze them)

For the dough:
Egg pasta dough as per the instructions on How to make egg pasta dough (the filling is enough for a dough made with 200 gms – 7 oz. flour and 2 eggs)

For the filling:
150 gms – 5.25 oz. thinly grated Parmigiano Reggiano
1 egg (+1 egg for brushing the dough)
Nutmeg, a pinch

To make the Chicken Broth

Put the chicken carcasses and wings in a big pot.  Add the mirepoix (peeled onions and celery stalks) and the bouquet garni (I put the herbs in a normal teaball, but it would be better to use a “sachet d’ épice” made with a cheesecloth bag as the teaball was not very big).  Cover with water.

Put the pot on the fire and bring it to a boil.  Now reduce the heat and simmer, uncovered and without stirring for 3 to 4 hours.  Remember to strain off the fat/froth with a slotted spoon every now and then.

At this point you have a tasty chicken stock.  Strain it through a sieve lined with a muslin cloth or a coffee filter and discard the bones, mirepoix etc.  Keep aside.

 

To make Parmigiano Reggiano Fagottini

Fagottini

To prepare the filling, simply mix the finely grated Parmigiano Reggiano, the nutmeg and egg.

Prepare the egg pasta dough as per the instructions on How to make egg pasta dough and then proceed to make fagottini as per the tutorial on How to make fagottini.

Cook the fagottini IN the chicken broth following the steps on “How to cook pasta al dente”.  Only in this case you will not have a pre set cooking time.  This will vary on the thickness of your fagottini (it should take approximately a couple of minutes to cook if you have just made the pasta.  If a number of hours have passed since you made the pasta then it would be slightly dry and could take between 10 to 12 minutes to cook).  So, the best solution is to taste it!  Remember, to check the joint, where your pasta is thicker.  It does have to remain firm to be al dente.

Parmigiano Reggiano Fagottini in Chicken Broth

Enjoy warm.

Parmigiano Reggiano Fagottini in Chicken Broth

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15 Responses to PARMIGIANO REGGIANO FAGOTTINI IN CHICKEN BROTH

  1. I want this soup now for breakfast!

  2. Eva@ kitcheninspirations.wordpress.com says:

    I was just at Ann’s Cooking Healthy for Me and commented that it’s perfect weather for soup in the Big Smoke (nick name for Toronto!) — it’s hailing on and off all day! The pasta looks incredible and the broth looks so flavourfull.

  3. What a gorgeous broth and amazing pasta..Lovely Manu! Thank you for sharing your beautiful recipes with us!!!

  4. Manu, I definitely love your fagottini! Tonight I’ll eat some beef broth, but sadly not with those in it :(

  5. These look amazing. Like little broken stars. Would love to eat this right now – feel free to post some over :)

  6. Manju says:

    All you dishes amaze me…The clarity in your description and such awesome pics….Great work!!
    Yours is one blog I can just sit and read n go over the pics and never get bored :-)

    Regards,
    Manju

  7. Manju says:

    All your dishes amaze me…The clarity in your description and such awesome pics….Great work!!
    Yours is one blog I can just sit and read n go over the pics and never get bored :-)

    Regards,
    Manju

  8. looks so pretty & filling. perfect for these winter nights :)

  9. Manu, your fagottini are perfect – thanks for your tutorials!

  10. Purabi Naha says:

    I love pasta in broth. In Hong Kong, they serve macaroni in broth for breakfast and that tastes divine! Your recipe sounds great and the pictures are perfect!

  11. Dina says:

    that looks so warm and comforting. wish i had some right now!

  12. Tiffany says:

    This looks amazing Manu! It’s so windy here and cold… I would love this to warm me up… would it be blasphemous to use veggie broth???

  13. Kiri W. says:

    This looks gorgeous – I am always impressed by people that make their own pasta! Wonderful looking dish, I bet the cheese adds such a great flavor!

  14. Pingback: Sweet, sweet pasta numminess… | Autumn People

  15. Pingback: Parmigiano Reggiano Fagottini in Chicken Broth

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