Leek, Salmon and Robiola Pouches
- Energy Kcal 356
- Carbohydrates g 28
- of which sugars g 8.9
- Protein g 18.2
- Fats g 19
- of which saturated fat g 10.08
- Fiber g 3.1
- Cholesterol mg 122
- Sodium mg 652
- Difficulty: Average
- Prep time: 30 min
- Cook time: 50 min
- Makes: 6 pieces
- Cost: Average
PRESENTATION
Fagottini with leeks, salmon and robiola really captures Northern Italy's love for flavor and presentation. These little bundles—seriously good—are crafted using crespelle, kind of like thin, tender pancakes, filled with a delicious mixture. In regions like Piedmont and Liguria, creamy robiola cheese is a must-have, and it pairs super well with mild leeks and silky salmon in this fagottini recipe. I mean, the filling gives you a rich but not heavy bite. It's a soft, melt-in-your-mouth experience, typical of leeks and salmon pasta dishes from the north. So whether you're planning a dinner party or just want something special, these stuffed pancakes look beautiful on the table—pretty simple—offering a touch of elegance without much fuss.
Guests will often admire the golden crespelle as they wrap around the flavorful filling, keeping everything moist inside. And look, in Northern Italy, they love to mix it up. Swapping in burrata or artichokes can give this robiola cheese pasta endless possibilities. A drizzle of tomato sauce adds a bright color and a tangy twist—can't go wrong—that complements the cheese and fish perfectly. This dish truly shows the creative spirit of Northern Italian cuisine, where there's a love for making stuffed pasta with leeks or trying new combos. It's visually impressive and delicate to eat, making it a hit at special gatherings.
Whether you stick to the traditional version or explore modern twists with different fillings, fagottini offers a great mix of homey comfort and refined style. It really reflects the flavors of the Italian north. You'll find something that not only looks elegant but also packs a punch with its rich, satisfying taste. For real, when fresh robiola cheese pasta is in the mix, it brings everything together in perfect harmony.
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INGREDIENTS
- for the crepes
- Eggs 2
- Milk 1 ¼ cup (300 g)
- Type 00 flour 1 ¼ cup (150 g)
- Butter 3 tbsp (40 g)
- Fine salt 1 pinch
- for the filling
- Leeks 1.1 lbs (500 g)
- Robiola cheese ½ cup (100 g)
- Salmon 3.5 oz (100 g)
- Grana Padano PDO cheese 1.8 oz (50 g) - to grate
- Nutmeg to taste
- Pepper to taste
- Milk 0.4 cup (100 g)
- Fine salt to taste
- Thyme 3 sprigs
- Garlic 1 clove
How to prepare Leek, Salmon and Robiola Pouches
To prepare the leek, salmon, and robiola pouches, start by preparing the crepes. Take the flour and sift it into a bowl. Add the room temperature milk to the sifted flour 1 and mix with a whisk until you get a smooth and lump-free batter. Now take a small bowl and beat the eggs with a fork. Once the eggs are beaten, add them to the rest of the ingredients in the bowl 2, mixing carefully with the whisk to obtain a homogeneous and creamy mixture 3.
Next, take 3 tablespoons of melted butter, let it cool, and add it to the mixture 4, mixing everything with a whisk to blend all the ingredients well. Then place the mixture in the refrigerator to rest for at least 30 minutes, covered with plastic wrap 5. While the crepe batter is resting in the refrigerator, proceed with the preparation of the filling for the pouches. Take the leeks and clean them using a knife 6.
Now take the darkest green leaves of the leeks, blanch them in boiling water for 2 minutes 7, then drain them 8. Place the blanched leek leaves on a cutting board; then cut 6 strips from the leek leaves by carefully cutting the leaves horizontally 9.
The leaves will serve as ribbons to close your pouches. Now slice the white part of the leek into very thin rings 10. Then, in a heated pan with 1.5 tablespoons of oil, add the finely sliced white part of the leeks 11 and let them wilt over low heat. Then add the milk 12.
While the white part of the leeks wilts, wash the thyme leaves and, once removed from the stem, chop them finely. Then add the finely chopped thyme leaves to the cooking leeks and season with salt and pepper. Cook the leeks for about 15-20 minutes with the pot covered, stirring occasionally to ensure even cooking 13. At this point, take the salmon, making sure to remove all the bones 14, possibly with the help of tweezers. Remove the skin from your salmon fillet 15.
Cut the salmon first into horizontal strips and then into small cubes 16. In a heated pan, add a drizzle of oil and sauté a clove of garlic, then cook the pre-cut salmon cubes for 2-3 minutes 17. Season with salt and pepper and a pinch of thyme. Then remove the garlic and set it aside 18.
After the necessary cooling time of at least 30 minutes for the crepe batter, heat a crepe pan or, if you don't have one, a large non-stick pan and grease it with a little butter; pour a ladle of crepe batter into the center of the pan 19 and spread it over the entire surface using the appropriate tool or the back of the ladle 20. Cook the crepes for one minute, moving the pan occasionally or using a spatula to release them from the bottom, then flip them to cook on the other side 21;
as you make the crepes, stack them on a serving plate 22. Now take the now warm leek mixture and add the robiola 23 and Grana Padano 34.
Then add the grated nutmeg 25, a few thyme leaves 26 and mix everything well. Now that all the batters and preparations are ready, proceed with the preparation of the pouches. Take a crepe and, after laying it on your kitchen counter, add 2 tablespoons of leek mixture to the center 27.
Then place 5-6 cubes of salmon on top 28. Bring the edges of the crepe together to obtain the typical pouch shape 29, keeping the filling enclosed in the center 30.
Close the pouch with the leek strips you previously cut 31, using it as if it were a string and tie the leek leaf. Repeat the filling and tying operation to obtain 6 pouches. Now take a baking dish and oil it 32. Place the pouches in the dish, put it in a preheated static oven, and cook at 392°F in static mode for 10 minutes or at 347°F in fan mode for 5 minutes 33. Your leek, salmon, and robiola pouches are ready to serve and enjoy!