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CAPPELLACCI WITH RICOTTA AND HAM IN SAFFRON BROTH

Cappellacci pasta dough:
• 400 g superfine flour
• 4 eggs
• 5 g seed oil
• 3 g salt

Filling:
• 350 g sheep’s ricotta
• 150 g cured ham Gran Sapore Nostrano
• 40 g Parmigiano Reggiano

Saffron broth:
• 2 l vegetable broth
• 10 g saffron threads

Prepare the filling by mixing the ingredients. Prepare the pasta dough pouring some flour onto the pastry board; add the 4 eggs to the centre – without shell – oil and mix well. Roll out the pasta in a thin sheet and cut it out into 6 cm diameter circles. Add a teaspoonful of filling mixture to the centre of each circle, fold the pasta circle into a half-moon shape; overlap ends and press to close them well. Cook the cappellacci in the saffron broth and serve sprinkled with abundant grated parmesan cheese.

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