Italian
Egg Pasta Rosettes
by cookwithfez · 25.3K subscribers on YouTube
Rosettes made from fresh egg pasta colored with spinach, filled with béchamel, spring vegetables, guanciale, and gorgonzola, baked until golden.
- Servings
- 4
- Difficulty
- medium
Ingredients
14 items- Eggfor pasta
- Spinachfor coloring pasta
- Butterfor béchamel
- Flourfor béchamel
- Milkfor béchamel
- Saltfor béchamel
- Nutmegfor béchamel
- Spring Onionfor filling
- Asparagusstems and heads, for filling
- Fresh Peasfor filling
- Guancialethin slices
- Sweet Gorgonzola
- Parmigianograted
- Creama little at base of rosettes
Method
- Make the pasta dough: mix flour and whole eggs with spinach puree (1:1 ratio), knead for 10 minutes, rest 30 minutes.
- Roll the dough thin (2 mm), cut into strips.
- Briefly blanch the pasta strips in boiling water, cool and dry.
- Prepare the béchamel: melt butter, add flour, cook 2 minutes, gradually add warm milk, season with salt and nutmeg.
- Sauté spring onion, then add asparagus stems and heads, fresh peas, cook 5 minutes.
- Assemble rosettes: spread béchamel on pasta strips, add thin slices of guanciale, pea and asparagus mixture, gorgonzola, Parmesan, and a little cream at the base.
- Roll into rosettes and place tightly in a baking dish. Top with more béchamel and Parmesan.
- Bake until golden and bubbly.
cookwithfez
Home cookReviewer25.3K subscribers on YouTube3.8M total channel viewsil mio canale youtube per farvi vedere tutto quello che ho imparato cucinando (e mangiando)
