Vittorio cozies up to some local produce
Fagottini stuffed with Artichoke
“Plin”- miniture Italian Ravioli
|  | POSTCARD NO 4:
“EATALY”, TORINO ITALY
I have just been back to Torino to see my good friend Vittorio and he took me to this absolutely fantastic new food emporium called “ Eataly”. It is situated in the old Carpano Vermouth distillery, opposite Lingotto, the former Fiat car factory.
The founder of Eataly, Oscar Farinetti, has put under one roof a variety of some of Italy’s very best products. He has been sourcing the very best artisan products, with the blessing of the Slow Food movement.
The culatello was served with some delicious crusty bread made from hard durum wheat and fantastic oliveoil. We drank a glass of Lambrusco, a combination madein heaven!
Surveying all the different stalls we came across somelovingly handmade pasta. Look at these delicate green little pasta parcels, called “Fagottini” they are stuffed with artichokes. While you might consider it an unusualchoice of filling for pasta I assure you that they are delicious!
Also I came across a style of pasta called “Plin”. These are a very typical ravioli and are miniture in size yetstill incredibly tastey.
My favorite way to cook the " Fagottini or the Plin" is incredibly simple;
80 g unsalted butter
15 fresh sage leaves
150 g freshly grated Parmiggiano
In a small fry pan melt the butter, as soon as it foams, add the fresh sage leaves and cook them until crispy. Boil the pasta in plenty of salted water, just for a few minutes ( taste it - it should be still "al dente"). Drain the pasta, put it in a warm serving dish, pour the butter and sage over it then add some ground pepper, half the grated Parmiggiano and serve immediately with the rest of the Parmiggiano on the side.
Buon appetito ! |
