Italian
Cotechino Stuffed Pasta with Taleggio Fondue and Parsley Oil
by Chef in Camicia · 306K subscribers on YouTube
Egg pasta buttons stuffed with cotechino, served with a creamy Taleggio fondue and a vibrant parsley oil. Quick, easy, and incredibly tasty, perfect for a festive touch.
- Prep
- 40 min
- Cook
- 15 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- medium
Ingredients
8 items- 200 gFlourfor the pasta
- 2 pcsEggsfor the pasta
- Cotechino a fettesliced, to taste
- Taleggiorind removed, to taste
- Cooking Creamto taste
- Parsleyfresh, for parsley oil
- Extra Virgin Olive Oilfor parsley oil
- Saltfor pasta water
Method
- Prepare the parsley oil: blend fresh parsley with extra virgin olive oil until smooth. Set aside.
- Soak the cotechino slices in boiling water for 15 minutes, then remove and finely chop them with a knife.
- Make the pasta dough: mix 200 g of 00 flour and 2 eggs on a work surface until combined. Knead until smooth, wrap in plastic, and refrigerate for 30 minutes.
- Roll out the pasta dough into thin sheets. Cut into squares, place a small amount of chopped cotechino in the center of each, fold and press to form buttons (bottoni).
- Bring a large pot of salted water to a boil. Cook the pasta buttons for about 2–3 minutes or until they float.
- Prepare the Taleggio fondue: in a saucepan, gently heat cream. Add Taleggio cheese (rind removed), stir until melted and creamy. Do not boil; remove from heat once bubbling.
- To serve, spoon the Taleggio fondue onto plates, arrange the cooked pasta buttons on top, and drizzle with the parsley oil.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
