Italian food blog: Faggotini (Italian food parcels of wonder)
Faggotini are another specialty Italian food from the Ascoli region that we are pleased to include on our Italian food blog. They are small thin pancakes stuffed with a mixed meat filling severed with a bechamel sauce. Faggotini are served as a primo (first/pasta course) or as a light lunch. They are melt in the mouth delicacies and a neat alternative to ravioli to impress the guests. All the ingredients and methods are familiar and they reasonably easy to make. You can use a similar stuffing to the Ascoli Olives in the previous Italian food blog recipe or try the one here.
for the stuffing:
100g each of beef, pork and chicken or other white meat, all cut into small cubes
50g chicken livers
half an onion, a carrot and stick of celery
50g freshly grated parmesan
to flavour – salt, pepper, nutmeg and cloves
splash of white wine
for the pancakes:
100g plain flour
béchamel sauce to serve
Cook the onions in the oil until translucent, add the meats and vegetables and brown. Add the flavourings and the wine put on a lid and simmer for a hour or so on a low heat. Add a little water if it gets too dry. Allow the mixture to cool.
While the meats are cooking prepare the pancakes. Whisk up the pancake mix till smooth. Pour a small amount of the mixture into a small (15cm) frying pan in which you have a little sunflower oil. Tip the pan quickly to cover the base, when cooed through toss the pancake and brown slightly on the other side. Slide out of the pan and cook all the rest of the pancakes, they should be thin and lightly coloured and flexible not crisp. cover with a cloth until you are ready to assemble.
Back to the filling: mince the cooked meats in a mincer or food processor to a coarse consistency, mix in the parmesan, season to taste. Take a pancake and spoon a small dollop (technical term) of the stuffing into the middle. lift over the top, bottom, right and finally left sides of the pancake to cover the filling then turn the little parcel over and place in a oiled ovenproof dish. Do the same with the remaining pancakes and fill the base of the dish pushing the parcels together but not overlapping. Pour enough béchamel sauce to provide a scant covering of the parcels and put the dish uncovered in a hot oven (200 C) for 10/15 minutes. Everything is already cooked so you are really just making sure it is all lovely and hot.
serve with black pepper and parmesan – and a green salad if you are feeling desperate.
Read more authentic recipes from our Italian food blog