Corsican Fanzelto with Herbed Tomato Sauce

Ingredients

• For the pasta: For the pasta:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the filling: For the filling:
• 1/2 pound (225g) ground beef 1/2 pound (225g) ground beef
• 1/2 pound (225g) ground pork 1/2 pound (225g) ground pork
• 1/2 cup (50g) grated Pecorino cheese 1/2 cup (50g) grated Pecorino cheese
• 1/4 cup (15g) chopped fresh parsley 1/4 cup (15g) chopped fresh parsley
• 1/4 cup (15g) chopped fresh mint 1/4 cup (15g) chopped fresh mint
• 1/4 cup (15g) chopped fresh basil 1/4 cup (15g) chopped fresh basil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• For the tomato sauce: For the tomato sauce:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can (14 oz/400g) crushed tomatoes 1 can (14 oz/400g) crushed tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 45g (5g sugars)
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pasta. Make a well in the center and add the eggs and water. Mix until a dough forms, then knead on a floured surface until smooth. Cover and let rest for 30 minutes.
2. 2.
   In a separate bowl, combine all the filling ingredients and mix well.
3. 3.
   Roll out the pasta dough into a thin sheet. Cut into 2-inch squares.
4. 4.
   Place a small spoonful of the filling in the center of each square. Fold the dough over to form a triangle and press the edges to seal.
5. 5.
   In a large pot of salted boiling water, cook the pasta pockets for about 5-6 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
6. 6.
   In a saucepan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
7. 7.
   Add the crushed tomatoes, tomato paste, dried oregano, dried thyme, sugar, salt, and pepper to the saucepan. Simmer for 15-20 minutes, stirring occasionally.
8. 8.
   Serve the cooked Fanzelto with the herbed tomato sauce, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Pecorino cheese — Use a high-quality Pecorino cheese for the best flavor. If unavailable, you can substitute with Parmesan cheese.
• Fresh herbs — Opt for fresh herbs as they provide a vibrant and aromatic taste. If you can't find fresh herbs, you can use dried herbs, but reduce the quantity by half.

Tips & Tricks

• To save time, you can prepare the filling and tomato sauce in advance and refrigerate until ready to use.
• Dust the pasta dough with flour while rolling it out to prevent sticking.
• Serve the Fanzelto with a sprinkle of grated Pecorino cheese and a drizzle of extra virgin olive oil for added flavor.
• If you prefer a spicier sauce, add a pinch of red pepper flakes to the tomato sauce.
• Leftover Fanzelto can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Corsican Fanzelto hot, accompanied by a fresh green salad and crusty bread. It can be enjoyed as a main course or as part of a larger Corsican feast.

Presentation advice

Arrange the Fanzelto on a large serving platter, drizzle the herbed tomato sauce over the top, and garnish with fresh herbs. The vibrant colors of the sauce and the triangular pasta pockets will create an appealing visual presentation.