Thursday, May 7, 2015


Last week Master gave me a challenge. He had tried something new at a restaurant.
  Master said: “I chose it thinking the name was a joke: 'Fagottini', but Oh My God was it a great lunch! “I want you to do research on this dish, update it. “Make it easy to make, in short put your spin on it. “I want to see what you can come up. “Do your magic and own it.”
Fagottini is Italian for "little bundles" or "little purses," A pasta about the size of ravioli, either pyramid or purse shapes. Squares of pasta with all four ends are pulled up into a single point. They are filled with almost any meat, cheese, vegetable, even fruit is used. Fagottini can be either boiled, fried, or as done here, baked.

This is what slave has come up with. It has been awhile since we have attempted a fancy dish. This fagottini will have a filling of chopped shrimp with a cocktail sauce - low fat cream cheese blend.
These will be served with a lower fat take on a classic Newburg sauce. A kind of white sauce / hollandaise only thinner and not as fat or rich.

1 12oz pkg Frozen cooked shrimp (size 51-60): Thawed
1 cup shrimp cocktail sauce
1 10oz lower fat cream cheese – room temperature
1 bundle of green onions
1 pkg egg roll wraps
2 cups skim milk
2 egg yolks
2 tbs butter substitute
3 tbs Wondura flour
2 tbs lemon juice

Make sure the package of shrimp is thoroughly thawed. You can place the unopened package under running water to speed up the process.

Slice the green onion, using only about an inch and a half of the white part and the same amount of the green part.

Now that the shrimp is thawed, you will find they have left just a piece of the shell over the tail end. You want to pull that shell off. A quick twist will make it easy.

Then cut each piece in thirds.

Mix the cup of cocktail sauce with the softened cream cheese. You want it thick and well blended. Then stir in the onion and shrimp pieces. Sit that in the refrigerator for about 10 minutes to blend flavors.

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Now pasta is pasta. So just open a package of egg roll wraps, usually found in the produce section. Like most pastry it will form its own “glue” by simply getting wet, so have a small bowl of water with a pastry brush handy.

Lay out a square, brush around the outside edge like a picture frame. Place a tablespoon of the shrimp filling in the middle and pull up the points and sides. With your fingers press them together to make sure they seal and place on the baking sheet. When done assembling, spray lightly with cooking spray. This will help “Brown” them.

Bake for about 10 minutes or until a nice golden brown.

For the sauce:
Mix the Wondra flour with a teaspoon of slat and stir that into the skim milk until well blended. In a sauce pan over medium heat, melt the butter substitute. Stir in the milk-flour mixture. Keep stirring as it comes to a boil and let simmer for at least a full minute as you stir. This will thicken up and make a nice basic white sauce. Stir in the lemon juice. In a bowl crack the egg yolks and whip with a fork to blend. Carefully add about ½ cup of the hot white sauce as you keep beating the yolks, this is to heat them up without cooking them in the bowl. When mixed together, pour that back into the saucepan and blend well. You now have a lower fat version of the classic Lobster Newburg sauce.

To serve: have the fagottini on a platter and the bowl of sauce. Spoon a nice bed of sauce over the dinner plate. Then place two or three of the “little purses” into the sauce. Then pass the plate. Once all are served, they can fix seconds themselves.

Yes this is fancy and time consuming. How ever the results are spectacular. It is fulfilling to put in the extra effort at times. Take the time to try something new, experiment. But most of all enjoy your time in the kitchen. You are serving in more ways than one.

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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