Fagottini stuffed with smoked salmon, zucchini, Ricotta and Parmesan cheese, served with clams, salmon roe and zucchini in a buttery orange sauce
What you need:
4 sheets of pasta, 12x12 cm (buy ready made fresh lasagne sheets, or make them yourself)
250g fresh clams
salmon roe (or trout roe)
1 spring onion
1 garlic clove
1 yellow zucchini
2 slices of smoked salmon
Clean the clams in cold water. Discard any crushed or any with a hole in the shell
Set aside the clams in a bowl filled with cold water for one hour in the fridge ( the clams will spit out any sand:)
Dice the yellow zucchini ( 4x4 mm)
Set aside wrapped with cling film
Chop the shallot and the garlic
Slice the spring onion lengthwise in that you have strings of 5mm width.
Boil some water, put in a little bowl and let the spring onion get soft herein. Set aside
Finely chop the salmon, set aside
Bring a pot with salted water to the boil (for pasta sheets)
Heat the owen to 180 degrees
Squeeze the orange, set aside the juice
In a pot with a little olive on low to medium heat, sauté 2/3 of the diced zucchini. put a lid on.
After 10 min. remove the now tender zucchini and place on kitchen paper.
Make sure all oil and moist is removed. Set aside until cooled down
In bowl, mix 2 tbsp. salmon, 2 tbsp. zucchini, 2 tbsp Ricotta and 0ne tbsp grated Parmesan cheese
Set aside in fridge
Making of the Fagottini:
Boil one sheet of pasta at a time in the water for no more than 5 min.
Take up with a slotted spoon and place on kitchen paper to remove water.
Place in the middle of the pasta sheet one tbsp. of the filling.
Close the edges to for a bundle
Tie it with a spring onion string (you need an assistant for this)
Set aside on a dish, that later can go in oven, covered with cling film ( it is good to put a little olive oil on the dish)
Bake the Fagottinis for 15 min. in oven (prepare the next steps in meantime)
The clams and sauce:
In a pot on high temp. fry shallot and garlic for 2 min.
Add one dl. white wine
Add the clams and put a lid on
After no more than 3 min. remove the clams and set them aside
Drain the juice from the clams into a bowl through a sieve.
Put back the juice into the pot
Reduce on medium temp. for 5 min
Shut down the heat
Add ½ dl orange juice
Add a lump of butter and whisk carefully
Season with salt and pepper
In warm deep plates, place a Fagottini in the middle
Pour over some sauce
Top the Fagottini with a little Salmon roe
Add a few clams around the Fagottini
Add a few diced raw zucchinis in the sauce
Serve with good white wine