Equipment
Ingredients
Fresh Pasta Dough
- 100 g all-purpose flour
- 1 egg
- 5 ml olive oil
- 2 g salt
Poached Eggs
- 2 eggs, very fresh, cold
- 15 ml white vinegar
Filling and Garnish
- 80 g jambon de paris, thinly sliced
- 80 g radicchio, torn into bite-sized pieces
- 50 g unsalted butter
- 20 g pine nuts
- 10 ml aged balsamic vinegar
- 2 g flaky sea salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 626 kcal
- Protein
- 25 g
- Carbohydrates
- 43 g
- Fat
- 40 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 1313 mg
- Saturated Fat
- 16 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 360 mg
- Potassium
- 476 mg
- Calcium
- 71 mg
- Iron
- 3.3 mg
- Magnesium
- 60 mg
- Phosphorus
- 405 mg
- Zinc
- 3.2 mg
- Vitamin A
- 292 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 1.5 mcg
- Vitamin E
- 3.8 mg
- Vitamin K
- 112 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.51 mg
- Niacin
- 2.6 mg
- Folate
- 79 mcg
- Water
- 137 g
Sources: USDA FoodData Central
Method
In a mixing bowl, combine the all-purpose flour, one egg, olive oil, and salt. Mix until a shaggy dough forms, then turn out onto a work surface and knead for 8 to 10 minutes until smooth and elastic.
Wrap the pasta dough tightly in plastic wrap and let it rest at room temperature to relax the gluten.
While the dough rests, place a small skillet over medium heat. Add the pine nuts and toast them, tossing frequently, until golden brown and fragrant, about 3 to 4 minutes. Remove from the pan immediately.
In the same small skillet, add 10g of the butter and melt over medium heat. Add the torn radicchio leaves, season lightly with salt, and toss just until wilted, about 1 minute. Remove from heat.
Unwrap the rested dough. Using a pasta machine, roll the dough out progressively until it is very thin, typically the second-to-last or last setting on your machine. Cut the rolled sheet into four large 15cm by 15cm squares, forming the fazzoletti or kerchiefs.
Bring a large pot of salted water to a rolling boil for the pasta. Simultaneously, fill a medium saucepan with water and the white vinegar, and bring to a gentle simmer at 85C/185F.
Crack the two remaining eggs into individual small ramekins. Stir the simmering vinegar water to create a gentle vortex, then gently slip the eggs into the center. Poach for 3 minutes until whites are set but yolks remain runny. Remove carefully with a slotted spoon and drain on paper towels.
Drop the fresh pasta squares into the boiling salted water and cook for 60 to 90 seconds. Gently remove them with a slotted spoon.
While the pasta boils, place the remaining 40g of butter in the empty small skillet over medium heat. Melt the butter, swirling the pan constantly, until the milk solids drop to the bottom and turn deeply golden brown with a nutty aroma.
Place one warm pasta kerchief on each warmed serving plate. Top with the sliced Jambon de Paris and wilted radicchio. Drape a second pasta kerchief loosely over the top. Gently nestle a poached egg onto the top layer of pasta.
Spoon the hot brown butter over the entire dish. Scatter the toasted pine nuts, drizzle with the aged balsamic vinegar, and finish with a sprinkle of flaky sea salt and cracked black pepper. Serve immediately.
Chef's Notes
- Using a high-quality, syrupy aged balsamic vinegar (aceto balsamico tradizionale) is crucial here. It balances the richness of the brown butter and the bitter notes of the greens without introducing harsh acidity.
- Roll the pasta dough until it is translucent; the delicate, luxurious texture of the 'kerchiefs' relies on extreme thinness so that it does not become heavy or doughy.
- Be sure to thoroughly drain the poached eggs on a paper towel before plating. Excess poaching water on the plate will dilute the exquisite brown butter sauce.
- Keep the pasta water at a furious, rolling boil and work swiftly. Fresh dough cooks incredibly fast, and keeping it al dente ensures it supports the wet ingredients.
Storage
Freezer: 1 month — Only the raw pasta dough can be frozen.
Troubleshooting
Poached egg whites spread wildly and become stringy.
Cause: The cooking water was boiling too vigorously, or the eggs were not fresh enough.
Fix: Trim the frayed, messy edges of the egg white with a sharp knife or kitchen scissors before placing on the pasta.
Prevention: Ensure the water is at a gentle 85C/185F simmer with no rolling bubbles. Use farm-fresh eggs and strain off watery outer whites in a fine mesh sieve before poaching.
Brown butter burned and tastes bitter.
Cause: Left on the heat too long after the milk solids browned.
Fix: Cannot be fixed once burned. Discard and melt a fresh batch of butter.
Prevention: Use a light-colored pan to monitor the color of the milk solids. Remove the pan from the heat immediately when it turns amber.
Cultural Context
Fazzoletti, literally translating to 'handkerchiefs' in Italian, is an ancient and rustic pasta shape meant to drape elegantly on the plate, rather than being stuffed or rolled. This dish draws heavily on classic Italian techniques but incorporates a distinct French culinary sensibility by utilizing Jambon de Paris and the foundational beurre noisette (brown butter). The final result is a modern, open-faced, deconstructed raviolo that highlights a beautiful harmony of rich, bitter, and savory flavor profiles.
