Cappelletti with Pistachios

467 Views
 
Livello MASTERY
85 min
468 Views
 
Livello MASTERY
0 Persone
85 min
INGREDIENTI: per 0 persone
  • 1 lb all-purpose flour
  • 5 eggs
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons water
  • 1 pinch salt
Preparation

Mix together in a bowl the ham, chopped, the beef bone marrow, blanched and sliced, the butter, and 2 spoonfuls of Parmesan. Season with salt, pepper and nutmeg, add the eggs and amalgamate everything to obtain a homogeneous mixture. Work the mixture obtained, leave to rest, and then roll out into thin sheets. Cut into small disks 2 inches in diameter or into squares. Line these up on a work-surface, put onto one side of each a hazelnut of filling, fold in two to make half moons and join the two ends. Squash them lightly with the fingers to seal them well to form “cappelletti”, knead the off-cuts, roll out into a sheet and repeat the operation until the dough and filling are used up. Cook the “cappelletti” in abundant boiling salted water, drain; put them on a preheated serving plate, sprinkle with Parmesan and then pistachios, and dress with lightly browned butter. Take immediately to the table, mix well and serve accompanied by the remaining Parmesan on the side.

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