“Garganelli” are a type of fresh pasta much loved in Bologna and throughout the Emilia-Romagna region.
All the “sfogline” – or pasta-makers - and the grandmothers - of Romagna have a comb board at home to prepare them.
They are often found in two colours (if yellow, with egg, and green, with spinach, they are called "straw and hay") and seasoned with Bolognaise sauce.
But the most-loved dressing is made of cream, ham and peas; the so-called " garganelli3P", i.e. Panna, Prosciutto and Piselli.
Cristian Folletti, chef and Bolognese pasta-maker at Abacus restaurant on Chapel St in Melbourne, told SBS Italian how to prepare this dish according to the traditional recipe handed down by his aunt.
Garganelli 3P
Ingredients
For the fresh pasta (about 160gr):
- 100g of flour 00
- 1 egg
For the dressing:
- 20ml of olive oil
- ¼ of finely chopped shallots
- 100g of cooked ham cut into strips or squares
- 60g of fresh cream
- 120gr of peas
Method
To prepare the fresh garganelli, prepare the dough by mixing the egg and flour and then roll it out.
Cut out 4cm squares, wrap them in a floured chopstick (sushi ones are fine) and slide them onto a gnocchi board joining two corners. Then remove and allow to dry slightly.
We then prepare the dressing. In a pan, sauté the shallot until golden. Add the peas and a little cooking water. Finally add the ham.
Per dare ai garganelli la striatura orizzontale, serve la tavoletta "pettine" o "rigagnocchi". Source: Cristian Folletti
Cook the garganelli.
When the shallots, peas and ham are well cooked and blended, add the cream. Cook by adding a little cooking water from time to time to keep the sauce from drying out.
When the pasta is ready, drain and pour into the pan. When everything is well blended, serve.
Buon appetito!
Listen to the podcast (only available in Italian) to find out how to make perfect garganelli and discover the chef's tricks:
LISTEN TO
“Da bambino non vedevo l’ora che la zia mi preparasse i garganelli 3P”
SBS Italian
10/08/202008:05
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