Randy Chandler
Filoche cheese is a popular ingredient in Italian cuisine, particularly in the preparation of fiocchetti or fiocchi pasta. Fiocchetti is a type of pasta that is often stuffed with a combination of cheeses and other ingredients, such as sweet pears, resulting in a dish known as Pear and Cheese Fiocchetti. This pasta variety is cooked by simmering it in boiling water until it floats and is then typically coated in a creamy béchamel or pink sauce. Fiocchi, on the other hand, is a form of pasta that is stuffed with pears and Italian cheese and served with a parmesan cream sauce, prosciutto, and shaved pears.
| Characteristics | Values |
|---|---|
| Type of Dish | Pasta |
| Ingredients | Pears, Cheese, Pasta Dough, Béchamel Sauce, Asparagus, Ricotta, Mascarpone, Parmesan, Prosciutto, Eggs, Breadcrumbs, Flour, Water |
| Preparation Method | Fiocchi are stuffed with pear and cheese filling, sealed, and cooked in boiling water until they float. They are then placed in the sauce and stirred gently. |
| Variations | Cheese-filled fiocchetti with pink sauce, Fiocchetti with turkey meatballs |
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What You'll Learn
Fiocchi pasta with pears and cheese
Ingredients:
For the pasta dough, you will need:
- Flour (for dusting)
- Semolina flour (for the sheet tray)
- Pasta sheets or ingredients to make your preferred dough from scratch
For the filling, you will need:
- Pears ?(sweet and diced)
- Ricotta cheese
- Mascarpone cheese
- Parmesan cheese (grated)
- Lemon zest (optional)
- Salt and pepper
For cooking and assembly, you will also need:
- Butter
- A small bowl of water
- A large pot of heavily salted boiling water
- A medium skillet or sauté pan
- A wire cooling rack (optional)
- Paper towels
Instructions:
Step 1: Prepare the Filling
In a mixing bowl, combine the diced pears, ricotta, mascarpone, Parmesan, lemon zest (if using), salt, and pepper. Mix well to create a creamy and cheesy filling.
Step 2: Prepare the Pasta Dough and Assemble
If using fresh pasta dough, roll it out into thin sheets. Using a cookie cutter or the rim of a glass, cut out circles from the dough sheets. Place the circles on a sheet tray dusted with semolina flour. Lightly dab water around the circles' edges.
Step 3: Fill and Seal the Fiocchi
Place a heaping teaspoon of the filling in the center of each dough circle. Gather the edges to form a pouch, ensuring there is not too much air inside. Pinch the edges together to seal the filling inside.
Step 4: Cook the Fiocchi
Bring a large pot of salted water to a boil. Carefully place the fiocchi into the boiling water in batches. Simmer for about 2-3 minutes, or until they float and are cooked through. Use a spider or slotted spoon to remove the cooked fiocchi from the water and place them directly into your chosen sauce, or onto a wire cooling rack to drain.
Step 5: Serve and Enjoy
Gently toss the cooked fiocchi with your chosen sauce and ingredients, such as asparagus and a creamy béchamel. Alternatively, plate the fiocchi and drizzle the sauce on top, garnishing with additional grated Parmesan cheese.
This dish can be a delightful and indulgent meal, perfect for a cozy night in or a special dinner with loved ones. Enjoy the sweet and savory combination of pears and cheese in every bite!
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Fiocchetti with pink sauce
Fiocchetti is a type of pasta that is often stuffed with a filling. While there are many ways to prepare fiocchetti, one popular option is to fill it with cheese and pair it with a pink sauce.
The Dough
To make the pasta dough, you will need a sheet tray dusted with about 1/4 cup of semolina flour. This is where the assembled fiocchetti will be placed before cooking.
The Filling
For the filling, you will need a combination of cheeses. Some popular choices include ricotta, mascarpone, Parmesan, and taleggio cheese. You can also add other ingredients to the filling, such as dehydrated pear or asparagus, to create a unique flavour profile.
The Pink Sauce
The pink sauce is a simple yet delicious addition to the fiocchetti. It is typically made by adding heavy cream to a regular tomato pasta sauce. This creates a creamy, slightly sweet, and tangy sauce that perfectly complements the cheesy fiocchetti.
Cooking Instructions
To cook the fiocchetti, bring a pot of water to a boil. Add the fiocchetti in batches and simmer until they float and are cooked through, which should take about 3 minutes. Remove the fiocchetti from the water with a slotted spoon and place them directly into the pink sauce. Gently toss to coat the pasta, adding a small amount of pasta water if needed to thin out the sauce.
Serving Suggestions
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Pear and cheese fiocchetti
Ingredients
- Dough: Semolina flour, wheat flour, water, pasteurized whole eggs, annatto powder.
- Filling: Ricotta impastata, sweet whey, whole milk, sweet cream, culture vinegar, salt, dried pear, breadcrumbs, gorgonzola cheese, parmesan cheese, brown sugar.
- Sauce: Butter, flour, milk, cream, nutmeg, salt, pepper, asparagus.
Method
To make the filling, combine the ricotta, dried pear, breadcrumbs, gorgonzola, parmesan, and brown sugar in a mixing bowl. Season with salt and pepper to taste.
Next, prepare your pasta dough by mixing together the semolina flour, wheat flour, water, eggs, and annatto powder. Roll out the dough and cut it into circles.
Dab water lightly around the edges of the dough circles. Place a heaping teaspoon of filling in the middle of each circle. Gather the edges up to form a pouch and pinch them together to seal. Set aside your assembled fiocchetti.
To make the sauce, melt butter in a pan over medium heat. Add flour and stir for a minute. Then, add milk and cream and whisk until thickened. Stir in grated parmesan, nutmeg, salt, and pepper.
Bring a large pot of salted water to a boil. Add the fiocchetti and simmer until they float and are cooked through (about 2-3 minutes). Remove the fiocchetti with a slotted spoon and place them directly into the sauce. Stir gently to coat, adding pasta water if needed to thin the sauce.
Finally, serve your pear and cheese fiocchetti with a sprinkling of asparagus. Enjoy!
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Fiocchetti with asparagus
Ingredients
For the pasta dough:
- 1/4 cup semolina flour
- Water
For the filling:
- Ricotta cheese
- Mascarpone cheese
- Parmesan cheese
- Diced pear
- Pecorino cheese
- Parmigiano Reggiano cheese
- Egg
- Salt
For the sauce:
- Butter
- Flour
- Milk
- Asparagus
- Basil
- Additional Parmesan (optional)
Instructions
- Prepare a sheet tray by dusting it with 1/4 cup of semolina flour. This is where the assembled fiocchetti will be placed before cooking.
- Prepare a small bowl with water for your workstation.
- Mix the ricotta, mascarpone, Parmesan, diced pear, egg, and salt in a medium bowl to create the filling.
- Using your go-to dough recipe, create the pasta dough.
- Lightly dab your fingertips into the water and moistened the circles of dough lightly.
- Place a heaping teaspoon of filling in the middle of each circle.
- Gather the edges of the circle to form a pouch and pinch them together to seal the filling inside.
- Set the assembled fiocchetti on the prepared sheet tray. You can assemble them ahead of time and store them in the fridge uncovered for up to a day before boiling.
- To make the sauce, melt butter in a large skillet over medium heat.
- Once melted, add flour and whisk until smooth.
- Gradually add milk, whisking constantly to prevent lumps and create a creamy béchamel.
- Add the asparagus to the sauce and cook until tender.
- In a separate pot, boil water and cook the fiocchetti in batches for about 2-3 minutes or until they float and are cooked through.
- Remove the fiocchetti with a slotted spoon and place them directly into the sauce.
- Gently stir to coat the fiocchetti with the sauce, adding pasta water if needed to thin it out.
- Serve with fresh basil and additional Parmesan if desired.
Enjoy your homemade Fiocchetti with asparagus! This recipe combines the creamy cheese and pear filling with a delightful asparagus sauce, creating a tasty and memorable dish.
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Pear and cheese fiocchi
Fiocchi is a type of pasta that can be stuffed with a variety of fillings. Pear and cheese fiocchi is a delicious combination of sweet pears and creamy cheese, enclosed in a pouch of pasta dough. This dish is a signature offering at Trattoria 4Leoni in Florence, Italy, and has inspired many home cooks to recreate it in their own kitchens.
To make the filling for pear and cheese fiocchi, combine diced pears with ricotta, mascarpone, and Parmesan cheese. Season this mixture with salt and pepper to taste. You can also add an egg to this mixture, as suggested by Giada, the creator of the famous pear and cheese fiocchi in Florence. The sweetness of the pears blends beautifully with the creamy cheeses, creating a harmonious flavour profile.
For the pasta dough, prepare a sheet tray dusted with semolina flour, which will serve as the base for your assembled fiocchi. The dough is shaped into circles, with a heaping teaspoon of the filling placed in the centre. Gently pull the edges of the dough together to form a pouch, ensuring there is minimal air inside. Pinch the dough tightly at the neck to seal in the delicious filling. Repeat this process until you have assembled all your fiocchi.
To cook the fiocchi, bring a large pot of salted water to a boil. Add the fiocchi in batches and simmer until they float and are cooked through, which should take about 3 minutes. Remove them with a slotted spoon and place them directly into your chosen sauce. You can serve them with a creamy béchamel sauce and asparagus, as Giada does, or opt for a simple butter and herb sauce. Don't forget to top with freshly grated Parmesan cheese and enjoy the delicious fusion of sweet pear and creamy cheese in every bite!
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Frequently asked questions
Filoche cheese is used in fiocchetti, a type of pasta.
Fiocchetti is pasta stuffed with a filling of pear and cheese and served with a creamy sauce.
The type of cheese used in fiocchetti can vary but can include ricotta, mascarpone, Parmesan, and taleggio.
