Stuffed 2 hours
Dough: 5 mins
Pasta 4 min
- 200g Fresh Pasta Mix
- 3 eggs
Boil left over from the broth
- 1 Sausage
- 1 Piece of pork loin
- 120g Butter
- 5 Cloves
- 1 Cinnamon stick
In a saucepan, combine the meat boiled in the leftover broth, the sausage, the loin, the butter and the spices. Cover with water and cook for about 2 hours, leaving a finger of liquid. The meat must be overcooked, i.e. very tender and flakes with a fork. Now pour everything into a blender and blend until smooth. Pour into a bowl and add a little Parmesan, there isn’t a precise amount, add it until you can make a ball with the dough without it falling apart.
At this point we move on to knead the dough for the cappelletti. Pour the flour and eggs into a bowl and mix, if you see that it is slightly hard or dry add a little water but little at a time. Once the dough begins to take shape, pour everything onto a floured surface and work until you have a smooth dough. At this point, close the dough with cling film and let it rest for 15 minutes. After this time, roll out the dough not too thin otherwise it will break in the formation of the cappelletto and during cooking.
Once rolled out, cut out the squares with a pasta cutter wheel, lightly wet the edges of each square with a little water, put a little bit of filling and first fold into a triangle, then join the two ends of the long side by turning slightly and that’s it. cappelletto.
Once ready, put the broth in a saucepan and bring to a boil. I consider about 20 cappelletti per person. The rest you can put on a tray and freeze, so they won’t stick. Once frozen you can put them in bags and leave them in the freezer.
When the broth boils, add the cappelletti and cook for about 4 minutes. Now place them on the plate with a ladle and if you want you can sprinkle them with a little grated Parmesan cheese. Enjoy them still hot.
” Blogger with an interest in Cooking and all things food!!! “
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