Tag: Cappellacci

Cappellacci with pumpkin – Sale & Pepe – Italian Cuisine

Cappellacci with pumpkin - Sale & Pepe

1) Prepare the pasta. Work the flour with the eggs lightly beaten until a smooth and firm dough is obtained; wrap it in plastic wrap and let it rest for at least 30 minutes.

2) Prepare the filling. Cut the pumpkin into wedges, without peeling it, cook in the oven at 180 ° for about 40 minutes and let it cool. Transfer the pulp in a bowl and mash it with a fork; mix it with the parmesan, 1 tablespoon of breadcrumbs, nutmeg, salt, pepper and let it rest for 3 hours.

3) Roll out the pasta, share it in squares of about 4-5 cm per side. Put a large hazelnut filling in the center of each one, close in a triangle, then turn it around a finger and close it well by pinching the tails between thumb and forefinger.

4) For the dressing cut in julienne the green of the leek; floured And fry thin slices, then drain and set aside. Chop the white of the leek, fry it in a pan with 2 tablespoons of oil, add the wine, pour the broth and cook for 10 minutes; salty, unite the cream and bring back to the boil for 2 minutes.Cut Julienne the ham and brown it in a pan without seasoning. Cook the cappellacci in boiling salted water, drain and sauté them in a pan with the leek dressing. Therefore sprinkle with the grated cheese, top with the crispy, peppered leek and ham and serve.


Posted on 12/20/2021


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Cappellacci with pumpkin and fresh handmade pasta – Italian Cuisine

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Cappellacci with pumpkin and <a href="https://gordon-ramsay-recipe.com/tag/fresh">fresh</a> handmade <a href="https://gordon-ramsay-recipe.com/tag/pasta">pasta</a> – Sale & Pepe

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Published on 10/27/2021


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Recipe Cappellacci of lean with anchovies and melon – Italian Cuisine

Recipe Cappellacci of lean with anchovies and melon

  • 300 g ricotta
  • 300 g flour
  • 40 g grated cheese
  • 12 anchovies
  • 3 eggs
  • 2 slices of melon
  • cinnamon powder
  • cloves
  • rocket salad
  • raspberry vinegar
  • fresh chili
  • extra virgin olive oil
  • salt
  • pepper
  • sugar

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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