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Cappellacci verdi con parmigiano
Green Cappellacci with Parmigiano-Reggiano Cheese
Ingredients |
48 disks (8 cm diameter) of fresh green pasta dough
100 g Parmigiano-Reggiano cheese
300 g fresh ricotta cheese
50 g walnuts
10 g sage
salt and pepper
Ingredients for Sauce
200 g fresh tomatoes
1 shallot
Ingredients for Pesto
100 g basil
1 handful of pine nuts
1 clove of garlic
1 teaspoon of salt
50 g Parmigiano-Reggiano cheese
extra-virgin olive oil
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Preparation |
How to make the Cappellacci verdi con parmigiano:
Preparation for Pesto
Remove the leaves from the stalk and wash them in cold
water. Pound them with pine nuts, garlic and salt, then add
olive oil until it reaches the desired consistency. Finally, add
the freshly grated Parmigiano-Reggiano cheese.
Preparation of the Dish
Prepare the filling by mixing the ricotta cheese, the
grated Parmigiano-Reggiano, the ground walnuts and sage. Salt
and pepper to taste, then using a spoon, place a knob of filling
in he centre of the fresh pasta dough disks. Wet the disk
borders, fold them in half and press the edge so that they do
not open while cooking. In a frying pan containing olive oil,
saute' the diced tomatoes and the finely chopped shallot. Boil
the cappellacci dumplings in salted water. Serve them hot with
the tomato sauce and the pesto. Decorate the dish with crunchy
Parmigiano-Reggiano cheese made by heating up a handful of
grated cheese in a non-stick pan.
Serves 4
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1997-2010 © Enrico Massetti
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