North meets South in this perfect recipe for lunch on December 25, or dinner on Christmas Eve
Tortellini, ravioli, agnolotti, cappellacci, tortelli, cappelletti, the panorama of stuffed pasta at Christmas is very varied. This, however, only in the North, under a certain latitude they seem to disappear to make room for timbales and baked pasta. Here is an innovative recipe for buttons that is based on a typical ingredient of the South: the sea urchin.
The typical stuffed pasta of Northern Christmas are overflowing with meat: mortadella, raw ham, beef or even rabbit. Pasta stuffed with fish are not seen as part of tradition and are usually linked to more innovative visions of cooking, even if there are already many recipes. One of these are the Bottoni, Riccio and Gallina, from the Sicilian restaurant Il Moro in Monza, which blends a typically Nordic broth and a deeply southern filling, and can be your surprise for this year's Christmas table.
Ingredients for 4 people
100 g onion
40 g shallot
150 g celery
100 g carrots
1/2 hen
2 cloves
50 g fennel
75 g of sea urchin roe
300 g of fresh egg pasta sheet
300 g yellow potatoes
Extra virgin olive oil
Parsley
Method
Prepare the chicken broth with celery, carrot, the well cleaned half chicken, the two cloves and the sweet fennel. Boil the potatoes and mash them finely. Stew the onion and shallot. Emulsify the sea urchin with extra virgin olive oil. Add the hedgehog to the mashed and cooled potatoes, onion and shallot.
Roll out the fresh pasta and arrange the filling creating a half sphere. Cover with another layer of dough and mash well at the edges. Coppare with the pastry rings and boil the buttons for 8 minutes. Serve with the hot, steaming broth.
Text by Jacopo Giavara, Margo Schachter
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