First course

Fresh pasta buttons stuffed with Blue Novena and black cabbage

40 min
4 People
First Course

Recipe created by Chef Federico Palladino within the beautiful setting of Restaurant Cuntitt

Prepared with:

  • 60g Green Fig Mostarda Sandro Vanini
  • 400g Flour 00
  • 4 Eggs
  • 100g “Novena Blu ” cheese
  • 150g Black Cabbage
  • 25g Butter
  • Q.B. salt, pepper


To prepare this tasty dish, start by preparing the dough. On a work surface pour the flour into a well, make a hole in the center and break the eggs one by one. Beat the eggs with a fork, incorporating the flour a little at a time. Add a pinch of salt and start kneading with your hands until the mixture is smooth.

Then move on to preparing the filling by whisking the Novena Blu and Sandro Vanini green fig mostarda.

Finally, continue by blending the kale with the oil until you obtain a pesto with a smooth consistency.

Move on to preparing and stuffing the fresh pasta buttons. Roll out the dough very thin, stuffing each button with the blue novena and mustard filling, then close the dough and form buttons.

Drop the stuffed buttons and bring them to cook in plenty of salted water, after which, when ready, drain them and brown them in butter.

Then spread a thin strand of pesto over the base of the dish and lay the stuffed buttons  … bon appetit!