Inspired by 4Leoni
While living in Florence Italy, I was pleasantly surprised to come across one life changing dish that years later has continued to hold a special place in my heart. I was so amazed by the Pear and Parmesan Fiochetti meal at 4Leoni (https://www.4leoni.it/), as it provides a salty sweet heavenly flavor in your mouth. Filling with each bite, this dish will NOT disappoint you. I was so inspired by the chef at this restaurant, I decided to try and explore replicating this amazing dish.
Take a minute to review the video, which gives step by step instructions on how to cook this amazing Italian dish.
Salty and sweet flavored recipe, brought to you with love from Florence
Pear and Parmesan-Mascarpone Cheese Fiochetti - Sweet pear and stuffed parcels are a decadent flavor in an asparagus cream sauce. The pear filling provides a sweet savory feel,leaving your taste buds confused by the complimentary salty cheeses. So good, you can't refuse to go back for heavenly seconds. This Italian dish inspires my exploration of cooking and is an understatement when it comes to my 'amore per il cibo' : love of food
Ingredients:
Pasta Portion: (4 dough batches total)
(If you don't want to make the pasta from scratch you can substitute with wanton wrappers.)
>4 cups of all purpose flour, and extra for dusting surfaces
>4 teaspoons of kosher salt
>6 teaspoons of olive oil (I add 2 teaspoon per batch, with the use of a 1 quart food processor)
>8 eggs (add 2 eggs per 1 batch in the food processor)
Pasta Filling:
>2 pears, peeled and cored, and diced into small pieces
>2 cups of whole milk ricotta (must sit for 1/2 hour to be at room temperature)
>1 cup of marscarpone (must sit for 1/2 hour to be at room temperature)
>1/2 cup of Freshly grated Parmesan Cheese
Pasta Sauce:
>2 teaspoons of unsalted butter
>4-5 teaspoons of all purpose flour
>1 cup of heavy cream
>2 cups of 2% milk, (room temperature)
>1/2 cup of Parmesan cheese, plus additional for grating
>1/2 teaspoon of whole nutmeg
>3 teaspoons of kosher salt and white pepper
Asparagus instructions:
> 1 full head of asparagus, cut into 1/4 inch pieces
>Season with olive oil or try truffle olive oil for added taste
>heat in oven at 350 degrees for 15-18 minutes till browned
General directions:
1) In order to make the pasta combine the flour, salt in a bowl.
2) Mix the flour and salt in a food processor until fine, then add 2 eggs per batch and 2 teaspoons. Continue to pulse the food processor until dough forms into balls and the crumbs are limited to the bottom of the processor.
3) Take the dough out and roll into a ball (this will be slightly sticky consistency) and slightly flatten to a disc shape. Make sure the Pasta dough width of it is equal to the width of your KitchenAid pasta attachment. Drizzle flour on both sides of the pasta dough disc and wrap in plastic. Repeat steps 1-3, to make 3 more dough batches.
4) Let the dough rest at room temperature for 35 minutes or refrigerate overnight.
(If you refrigerate overnight the coloration of the dough will be slightly grey color, but when cooked will transform to a normal color tone).
5) While the dough is sitting, cut up asparagus and follow directions listed above.
6) Make the filling in a separate mixing bowl add diced pears, ricotta, mascarpone, and Parmesan together. Add salt and pepper to the mix as well.
7) Transitioning back to the dough, add to a food processor and make longer sheets. Dust a flat surface with flour and place the pasta sheets down. I cut the sheets into 4-5 inch squares.
8) Bring a large pot to a boil and salt heavily. Slowly add the pasta to water and boil for 7-10 minutes. (Depending on the size of the pasta, it could be less time, so take note). Use a slotted spoon to take the pasta out of the water and put on a cooling rack for 2 minutes. Plate 5-6 pastas per plate.
9) To Make the sauce, add butter and milk, cream to medium to high heat. Whisk and add flour into sauce. Add Parmesan to sauce mix. Make sure this doesn't boil for too long, approximately 5-6 minutes. Take off the burner and let sit for 2 minutes
10) Once the pasta is plated, add the sauce on top, along with chopped asparagus and garnish with freshly grated Parmesan #voila #PearandParmesanMascarponeCheeseFiochetti is ready to enjoy!
Provided to you by #cookingwkara
Comments