The original recipe of the "Fagottini (bundle) with Paddle Fish and broccoli - Chef Bruno Barbieri original recipe (from his book)

For the fagottini:
2 eggs
30 g of butter 
80 g of flour 00 
200 ml of milk 
Chives qb
Salt and pepper qb

 

For the filling

1 filet of paddle fish (circa 250 g)
300 g of broccoli
150 g of  mozzarella
50 g of grate parmesan 
1 clove of garlic
1 touch of hot chilli pepper 
Olive oil EVO qb
Salt and pepper qb

 

Per la tomatoes sauce:
250 g di tomatoes "pizzutelli" very ripe
1 brown onion 
1 glass of broth
120 g of grate parmesan 
1 clove of garlic 
Basil 
Olive oil EVO qb
Salt and pepper qb

 

Start to prepare the batter for the "fagottini": in a bowl add the eggs and a touch of salt, pepper and butter which you melted better. Then, add flour and dissolve all with the milk. Amalgamate well and filter the mixture because it will be fluid and without clumps and let it rest for 30 minutes in the fridge. Prepare the crêpes: greas a pan, if you have lard in the fridge, pass it over the pan, or put a drop of oil for every 5 or 6 crêpes. Put the pan on the fire and wait for it warm up, then add a spoonful of batter in the middle of the pan. Turn the pan in way that the batter spread out on the bottom; cook with hard fire the crêpes for 30 seconds and with a spatula, turn it and cook the other part. Conserve the crêpes and remember of cover them with kitchen papaer or a rag, to avoid that they dry out.  

 

Flavor the fillet of paddle fish with, oil, salt and pepper, then cook it with steam - in a basket of bamboo, steel or in steam cooker - for 2 minutes. While, prepare, the filling. Wash the broccoli, and cut them in tuft and let boil them in abundant salt water. Dry them and cook them in a pan with oil and garlic. Take off them from the fire and, when they will be cold, add the cubes of mozzarella, hot chilli pepper and paddle fish cut in small pieces. Flavor all with salt and pepper and use this mixture to filling the crêpes making "fagottini" which you give up on a string of chives.

 

Cook au gratin in oven to 200° for some minutes. 

 

For the tomatoes sauce: make a bottom of onion with oil and pressed garlic, add pressed tomatoes and broth. Add salt and pepper and cook for some minutes. When you take off from the fire, add parmesan, 2 or 3 leaf of basil and blend all. 

 

Presentation: 

Put in small soup plat a spoonful of tomatoes sauce, put on the "fagottini" and garnish with basil and olive oil.