Taleggio Caramelle with Cabbage and Leeks

Ingredients

Filling:

225 grams (8 ounces) rind-free taleggio
170 grams (6 ounces) goat cheese
28 grams (1 ounce) Parmigiano Reggiano, finely grated
⅓ cup heavy cream
Black pepper, q.b.

Pasta:

350 grams 00 flour
50 grams semola rimacinata
228 grams eggs

Sauce:

8 tablespoons unsalted butter, divided
1 Savoy cabbage (substitute with Napa cabbage), thinly sliced
1 leek, green parts removed, white parts thinly sliced
2 cloves garlic, minced
Salt and black pepper, q.b.

Good quality balsamic vinegar, for serving

Method

To make the filling:

In a food processor, pulse together taleggio, goat cheese, grated Parmigiano Reggiano, and heavy cream. Season to taste with freshly ground black pepper. Transfer to a piping bag and refrigerate until ready to use. Filling can be made up to 48 hours in advance. Note: Makes about 2 cups of filling. You may have 1/2 cup of filling leftover. Any extra can be used top crostini or mixed in an omelette.

To make the caramelle:

Make the egg pasta dough. Cover and let rest for at least 30 minutes. (Dough can be made up to 24 hours in advance and kept wrapped in the fridge. Bring to room temperature before rolling out.)

Uncover dough and divide into four quarters. Take one quarter of dough (wrap up the rest) and roll through your pasta machine starting at the widest setting until you have a thin sheet, about setting 7 on a Marcato Atlas 150 Pasta Machine.

Using a pasta wheel or bike, cut out the sheet of dough into rectangles, about 2 x 3.5 inches. You can add a decorative edge by running a fluted pasta wheel over the short edges. Cover the rectangles you aren’t immediately filling with a sheet of plastic wrap to prevent them from drying out.

Pipe an 1.5 inch of filling across the bottom long edge of the rectangle, leaving a finger’s width of empty space from the short edges. Starting at the filled long edge, roll up the rectangle to form a tube. Place it seam side down on your board, then press your index fingers down on each end of the tube to seal the short edges. Pinch and fold the sealed ends upwards to form a shape that resembles a tootsie roll or wrapped caramel candy.

Set aside on a parchment or tea towel-lined baking tray. Continue filling and shaping the rectangles until all the dough has been used.

To make the cabbage and leeks:

In a large skillet, melt 4 tablespoons of butter over medium heat. Add leeks and saute until softened, about 3 minutes. Add cabbage and cook until slightly wilted, 1-2 minutes. Add minced garlic and continue to cook for another 1-2 minutes until everything has softened. Season with salt and pepper, to taste. Transfer to a bowl and cover to keep warm.

Bring a large pot of water to a gentle boil and add a generous amount of salt, until the water tastes just beyond a well seasoned soup. Carefully add the caramelle pasta and cook on a gentle boil until done, about 3-5 minutes. Use a soft spoon to stir the caramelle while boiling.

While the caramelle are cooking, wipe out the skillet used to cook the cabbage. Add the remaining 4 tablespoons of butter and melt over medium heat, just until it begins to foam. Use a slotted spoon to transfer the caramelle to the skillet with the melted butter, and swirl around in the pan to coat the pasta with the butter. Add a splash of the pasta cooking water and continue swirling to create a glossy sauce.

To serve:

Spread a layer of the sautéed cabbage on the bottom of a wide rimmed plate or bowl. Place 5-6 caramelle on top of the cabbage. Drizzle with any additional butter from the pan. Serve immediately with a few drops of good quality balsamic vinegar.