Filling
5 egg yolks
60g Pecorino cheese
80ml whipped cream
Salt
White pepper

“Fagottelli” pasta
160g flour
80g Semola
2 egg yolks
1 egg
Salt

Veal stock
1 Kg Bones and trimmings of veal
Extra virgin olive oil
2 Onions
120g carrots
1 stalk celery
5 cherry tomatoes
1 bunch rosemary
10 shells white pepper
3 lt Water

Dressing
35g Roman bacon (Guanciale)
100g courgette
2 tablespoons Extra virgin olive oil
25ml White wine
50ml Veal stock
40gr Pecorino cheese

Garnish
Tellycherry pepper. Tellycherry pepper is an Indian origin pepper,
particularly suitable for this dish thanks to its distinctive aroma and
particular fragrance.

Method

To prepare the filling:
Beat the yolks in a double boiler and slowly add the grated Pecorino cheese to
eggs.
Add the white pepper, the salt, let cool and add the whipped cream.
Put the mixture into a sac-a-pocher (pastry bag) and keep cool in a
refrigerator for 1 hour.

To prepare the Fagottelli:
To make the dough, mix the flour with the semolina, add the egg yolks (keep 1
egg white aside), one egg, a pich of salt and water as needed.
Work the dough for a long time and form a ball; wrap it in plastic wrap and
cool it in the refrigerator for 1 hour.
Roll out into thin strips and cut into 7cm squares.
With a spoon, spread the filling over the dough and close it in the shape of
a cylinder.
Press the dough with fingers, fold and cut out the fagottelli with a toothed
wheel.

To prepare the veal stock:
Cut the trimmings of veal into small pieces; break the bones and put
everything in a pan that can fit in the oven – add a little extra virgin
olive oil.
Put in oven at 190°C and brown until the bones and trimmings become gold.
Remove from oven, drain the excess oil, add the vegetables, which should
already be cleaned and chopped, the rosemary, the shells of white pepper and
continue to cook for a few minutes.
Remove from heat and let cool.
Cover the bones and the trimmings of veal with cold water and bring to a
boil.
Cook for about 2 hours on low heat.
Skim during cooking to remove the impurities that rise to the surface. Pass
the veal stock through a clean cloth placed over a fine strainer.

To prepare the sauce:
Cut the Roman bacon into julienne strips, dice the courgettes and place
everything in a pan with a little extra virgin olive oil. Sprinkle with
white wine, bring it to a boil and add the veal stock.

To finish:
Cook the fagottelli in well-salted water, add to the sauce and whisk it with
Pecorino cheese, extra virgin olive oil and add the Tellycherry pepper.

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