- 300 g ricotta
- 300 g flour
- 40 g grated cheese
- 12 anchovies
- 3 eggs
- 2 slices of melon
- cinnamon powder
- rocket salad
- raspberry vinegar
- fresh chili
- extra virgin olive oil
For the recipe for lean cappellacci with anchovies and melon, clean the anchovies: remove the head, open them like a book and remove the fishbone, viscera and tail. Arrange them on a plate lined with film without overlapping them and put them in the freezer; after 1 hour, cover them with plastic wrap, making them stick well. Leave them in the freezer for 4 days to sanitize them and make them safe for raw consumption. Then put them in the fridge to defrost. Season them with a pinch of salt, a generous spoonful of sugar, ground pepper, a nail
pounded carnation and a pinch of cinnamon and marinate in the refrigerator for at least 6 hours.
For the cappellacci: mix the flour with the eggs and a spoonful of oil, until you obtain a compact mixture. Let it rest covered for at least 30 minutes. Prepare the cappellacci filling by mixing the ricotta with the grated cheese, salt and pepper. Flour the work surface and roll out the dough, obtaining sheets of one mm thick. Cut strips of 10-11 cm high. Spread a spoonful of filling every 4 cm, fold the pasta over the filling and mash all the way around the filling to eliminate
the air. Prepare the cappellacci following the directions below.
Cook the cappellacci in plenty of boiling salted water for 3 minutes, drain and roast them in a hot non-stick pan with a drizzle of oil for 3 minutes.
For the dressing: cut the pulp of the melon into very small cubes and season it with a spoonful of oil and ground pepper. Chop a bunch of rocket and season it with a tablespoon of oil and a teaspoon of raspberry vinegar. Season a couple of tablespoons of oil with half a chopped fresh eperoncino. Serve the cappellacci by completing them with the diced melon, the marinated anchovies, the chopped rocket and the chilli oil.
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