Cappelletti with Parmesan Cheese
Cappelletti with Parmigiano Reggiano are a type of egg pasta stuffed with a tasty filling. Traditionally they should be tasted in capon broth but they are also excellent with meat sauce.
For the stuffing:
- 2 small onions
- 150 gr of butter
- Rib of beef (or other type of beef as long as it is tasty)
- 70 gr of mixed ham
- 60 gr of pork tenderloin or pulp
- 90 grams of veal or turkey or chicken
- a clove of garlic (to taste)
- Parmigiano Reggiano PDO Dairy f.lli Dotti 36 months
- Grated bread to taste
For the pastry:
- 500 grams of flour
- 4 eggs
- Warm water
Melt the butter in a pan with the onion, salt and pepper.
Cut the meat into pieces and add it to the butter. Let it cook over low heat with lid and yellow paper.
When the meat is well cooked and soft, mince everything. Combine the meat with an internal egg, breadcrumbs and three handfuls of Parmigiano Reggiano. Parmigiano Reggiano is of primary importance so it must be of excellent quality.
The breadcrumbs will be toasted with a pinch of nutmeg and the seasoning for the meat.
To prepare the pastry, mix the flour with the eggs, salt and a little water. Work the mixture until the mixture is smooth, homogeneous and elastic. Wrap it in a towel and let it rest for about 30 minutes.
After the necessary time, work the dough for a few minutes then roll it out into a very thin sheet.
Cut the pasta into squares of about 5 cm, put in the center of the pesto, close in a triangle and join the two ends giving the pasta the typical shape of a cappelletto.
A typical serving contains approximately 40 cappelletti.