The vibe of Florence: HEALTHY PEAR AND RICOTTA FIOCCHETTI IN PARMESAN SAUCE

HEALTHY PEAR AND RICOTTA FIOCCHETTI IN PARMESAN SAUCE

So, let me introduce you the pasta recipe that I liked mostly in Italy especially in Florence, when I was travelling back in 2017. The one of the restaurants in 4 Leoni served this pasta and I imagined it same as ravioli, however it has special taste. I wondered so much when I realized that it has pear and ricotta inside, because before I would not imagine those two to have such a nice correlation! Thus, after this, this recipe is my favorite from Italy.

The difference between ravioli and fiocchetti is that the latter one looks like a little pouch. In literatl translation from Italian language, fiocchetti means “bows”. Inside it is stuffed with pear and ricotta cheese which fit perfectly to each other as ricotta has more neutral taste and, pear is more sweet. Also, the fiocchetti itself it seasoned with sauce called taleggio sauce which is a perfect final for the dish.

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INGREDIENTS FOR HEALTHY PEAR AND RICOTTA FIOCCHETTI IN PARMESAN SAUCE

  • 240g all-purpose whole-wheat flour
  • 200g ricotta cheese
  • 60g pears
  • 3 eggs
  • 50g parmesan cheese
  • 1 tbsp nutmeg
  • 60g semolina
  • 100g taleggio cheese
  • 1 tbsp of chopped parsley

How to prepare HEALTHY PEAR AND RICOTTA FIOCCHETTI IN PARMESAN SAUCE

  • First you need to prepare the fiocchetti dough. For processing it is necessary to mix the whole wheat flour with the eggs, then let the dough rest for at least 1 hour covered with film, in order to make the dough less elastic.
  • During the resting phase you can proceed to the preparation of the filling. Dice the pear (without peel), add the ricotta, parmesan, nutmeg and taleggio, which is also diced. Then mix everything until you create a homogeneous mixture.
  • Then proceed with pulling the sheet, cutting it in rectangular forms, prepare the fiocchetti with the filling with the homogeneous mixture and sticking on the edges. Boil fiocchetti in boiling salted water, and season with a sauce obtained with the the cut pear and nutmeg.
  • At the end, serve by covering with grated Parmesan cheese and a sprinkling of chopped parsley.

Quick facts about pasta from my research

  • Italians are called the “pasta nation” because of the pasta consumed in Southern Italy.
  • The story of pasta and the rumors goes back to Etruscans, Chinese, Greeks, Romans and Arabs.
  • It is certain that he came to the Ottoman Empire from Italy in the 1780s.
  • There is a lot of rumor about pasta, the variety of which is abundant. It is an indispensable food for those who do heavy sports and swimmers.
  • October 25 is celebrated as Pasta Day in the world. Pasta containing carbohydrates gives energy. Durum wheat flour has more protein, whole durum wheat has more fiber, vitamins and minerals.
  • The less you cook the pasta, the healthier it is. For example, the chewy consistency we call “al dente” does not raise our blood sugar as much as overcooked pasta.
  • Matching very well with seafood, pasta is delicious when cooked with shellfish and mollusks. Spaghetti alle vongole was as accepted all over the world as the Italians. Pasta with octopus, squid and shrimp is another flavor bomb.
  • It is recorded in the records that Marco Polo brought information about Spaghetti and its preparation on his return to Italy after his visit to China in 1292.
  • When we look at archaeological excavations and historical finds, writings and sources, pasta was made and consumed by the Ancient Greeks and Romans, Chinese and Arabs.
  • When we look at the later historical records, it is seen that the Arabs wrapped the dough they had prepared on sticks and dried them under the sun and stored them. Likewise, it is known that dried dough, which is thought to be noodle and pasta, was traded in the Arabian Peninsula in the 10th century.
  • Since the semolina dough, which was previously obtained by mixing semolina with water, was hard, the pasta dough, which was mixed with feet, started to be kneaded with machines from the 17th century.
  • It is also in the historical records that King of Naples II Ferdinando instructed an engineer for this job and that engineer named Cesare Spadaccini invented the first pasta machine.
  • In the 20th century, Italians who technologically developed pasta production and produced the best quality pasta started to export pasta.
  • Finally, the continuous and fully automatic pasta machine that produces today’s pasta was invented in 1933 by two engineers from Parma, Mario and Giuseppe Braibanti.

Try other pasta recipes:

Cherry Tomato and Spinach Casserole Pasta with basil and Norwegian Salmon fish

Healthy vegan Mediterranean Vegetable Risotto

VEGAN HEALTHY PASTA RECIPE FOR DINNER

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