Stuffed Winkles in Rich Tomato Cream Sauce: Chef Hubert's Panzani Recipe

• 300 g Panzani winkles
• 300 g peeled tomatoes
• 1 sprig rosemary
• 4 fresh basil leaves
• 225 ml cream
• 25 g butter (for stuffing)
• 125 g pork loin, diced
• 50 g turkey breast, diced
• 50 g ham, finely chopped
• 50 g mortadella, finely chopped
• 1 egg
• Milled pepper, to taste
• 1 pinch nutmeg
• 100 g grated Parmesan cheese
• 2 liters chicken broth

Difficulty: Moderate

Created by Chef Hubert for Panzani, this elegant dish features pasta winkles stuffed with a savory meat mixture, gently poached and finished in a velvety tomato cream sauce.

1. Melt butter in a skillet over moderate heat. Add diced pork loin and turkey breast, season with salt, and cook for 10 minutes.
2. Finely chop ham and mortadella. In a bowl, combine with the cooked meat. Beat egg with a pinch of salt, pepper, and nutmeg; mix into meats with grated Parmesan. Form small balls and stuff each winkle.
3. Heat chicken broth and poach stuffed winkles for 19 minutes.
4. Blend peeled tomatoes to a purée. In a sauté pan, combine with basil, rosemary, and salt. Stir in cream and reduce slightly.
5. Add winkles to sauce, stir for 1 minute, then divide among 4 warmed plates.

A recipe from Chef Hubert for Panzani