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Fagottini stuffed with smoked salmon, zucchini, Ricotta and Parmesan cheese, served with clams, salmon roe and zucchini in a buttery orange sauce

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 shallot

  • 1 garlic clove

  • 1 yellow zucchini

  • 1 orange

  • white wine

  • 2 slices of smoked salmon

  • Ricotta cheese

  • Parmesan cheese

  • butter

  • olive oil

 

Prepping:

  • 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

Method:

Filling:

  • 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.

  • Remove paper

  • 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

Arrange:

  • 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

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