For this edition of Presto Pasta Night I don't think I could make something any quicker than using. I'm making a simple soup using these fresh Fagottini from the Florence market.
These tiny parcels have a meat based filling and as they are fresh take next to no time to cook. Combined with a good chicken stock you have a most nourishing meal in a flash.
Fagottini in Brodo/Fagottini Soup
good chicken stock, home-made preferred
freshly grated Parmesan cheese
Heat up your stock to simmering point and then add the fagottini - stir well to make sure they don't stick together and continue to gently simmer until they are almost cooked. Remove the pan from the heat, cover and allow the fagottini to finish cooking in the heat of the stock. You should find that they will swell as they absorb the liquid but they will be perfectly cooked.
Serve in bowls and sprinkle over with grated Parmesan.
Tagged with Pasta