Le Ricette

Romagna-style Cappelletti

di Academia Barilla

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Le ricette
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forma
PREPARATION TIME
65 min
forma
DIFFICULTY
Medium
forma
TYPE
First course


Ingredients for 4 people


1 2/3 cups flour 2 eggs 4 1/3 ounces Stracchino cheese 1/2 cup Parmigiano Reggiano cheese
grated 1 egg Salt to taste Nutmeg to taste 8 cups meat broth


Ingredients


egg
flour

Preparation 60 minutes preparation + 5 minutes cooking

1
Make a well in the flour, add eggs and knead until smooth. Cover with a cotton towel or plastic wrap and set aside to rest for 20 minutes.

2
In a bowl, combine Stracchino cheese with Parmigiano, egg, a pinch of nutmeg and salt.

3
Roll out dough into paper-thin sheets (less than 1/16-inch) with a rolling pin or pasta machine.

4
Cut out 1 -1 1/2-inch squares with a knife.

5
Spoon a nub of filling in the middle of each square and fold into a triangle.

6
Seal edges with your fingers, trying to prevent air bubbles from forming inside.

7
Fold back the upper corner of the triangles. Roll triangles around your little finger and press the two outer corners together.

8
Cook cappelletti in hot meat broth until they rise to the surface. Remove from the heat and serve warm in their broth.


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