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Recipes for Masterclass by Chef Pasquale Vari

Antipasto / Starter

Insalata con Bresaola della Valtellina IGP e asparagi del Québec con scaglie di Montasio DOP, Nocciole Piemonte IGP e Olio extra vergine di oliva Frescobaldi, ravanelli e cipollotto.

Salad with Bresaola della Valtellina IGP and Québec asparagus with flakes of Montasio DOP, Nocciole Piemonte IGP and Frescobaldi extra virgin olive oil, radishes and spring onion.
Ingredients for 4 people

* 12 Quebec asparagus
* 24 Piedmont IGP hazelnuts
* 2 green onions, thinly sliced
* 4 radishes, thinly sliced
* 60 ml (4 tbsp.) Extra virgin olive oil Frescobaldi
* 30 ml (2 tbsp.) Red wine vinegar
* 30 ml (2 tbsp.) Minced chives
* 12 slices of Bresaola della Valtellina IGP
* 12 flakes of Montasio DOP   


Wash and peel the asparagus, then bring a generous amount of salted water to a boil and cook them.
Drain them and place them on a baking sheet to cool them.
Cut each asparagus into 5 pieces.
Roast the Piedmont IGP hazelnuts in a dry pan for 5 minutes over low heat or in the oven on a baking sheet for 10 minutes at 350F (175c).
Crush the hazelnuts.
In a bowl, combine the radish slices, chopped green onions, vinegar and Frescobaldi extra virgin olive oil.
Place 3 slices of Bresaola della Valtellina IGP in each dish, followed by the Piedmont IGP hazelnuts and asparagus.
Garnish with radishes, green onions and add dressing.
Place 3 pieces of Montasio DOP on each plate and sprinkle with chopped chives.

Primo piatto / First course

Fagottini di pasta ripieni di Nduja di Spilinga DOPePecorino Crotonese DOP, condimento di olio d’oliva, Pomodoro San Marzano DOP a dadini, basilico e menta. 

Pasta stuffed with Nduja di Spilinga DOP and Pecorino Crotonese DOP, olive oil and tomato vinaigrette in San Marzano DOP, basil and mint.
Amount: 36 fagottini
– 4 servings if served as a main course
– 8 servings if served as a starter


For the sauce:
* 45 ml (3 tbsp.) Extra virgin olive oil
* 1 garlic clove, minced
* ½ chopped onion
* 750ml (3 cups) San Marzano DOP tomatoes previously passed through a vegetable mill
* fine salt and freshly ground black pepper to taste

For the fresh dough:
* 300g (2 cups) all-purpose white flour (soft wheat)
* 3 eggs
* 2 egg yolks
* 1 pinch of salt

For the stuffing:
* 150g of Nduja di Spilinga DOP
* 150g of grated Pecorino Crotonese DOP
* 1 bag of washed spinach
* 4 chopped mint leaves

In a saucepan, sweat the chopped garlic and chopped onion in extra virgin olive oil over very low heat for 10 minutes.
Add the diced San Marzano DOP tomatoes previously passed through a vegetable mill.
Bring to a boil and cook for 15 minutes.
Season with salt and pepper. Preserve.

Pasta dough
Place the flour in a large bowl and form a mountain with a hole.
In another bowl, whisk the eggs, egg yolks and salt. Pour the mixture into the center of the mountain of flour. Mix well until the dough begins to form.
Then knead the dough, on a floured surface, for 4 minutes or until it becomes firm and smooth.
Wrap the dough in plastic wrap and leave it at room temperature for 20 minutes before rolling out with a rolling mill.

Remove the stems from the spinach.
In a saucepan, heat the extra virgin olive oil and sauté the spinach.
Cool the spinach and drain them.
Chop the spinach.
In a bowl, mix the chopped spinach, the Nduja di Spilinga DOP, the chopped mint and the grated Pecorino Crotonese DOP. Preserve the stuffing in the fridge.

Roll out the dough until it is very thin.
Cut squares at 7 cm apart.
Place in the middle 10g of stuffing.
Take the two corners and glue them together, do the same with the other side.
Unite everything in the middle to form a fagottino.
Place on a floured baking sheet.

Cook the fagottini in plenty of salted water.
Drain and mix with the San Marzano DOP tomato sauce.
Arrange and garnish with basil leaves and serve.
Sprinkle with grated Pecorino Crotonese DOP. |