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Romagna-style Cappelletti

di Academia Barilla

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Romagna-style Cappelletti
1 hours


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

Preparation 1 hours preparation + 5 minutes cooking
1. Make a well in the flour, add eggs and knead until smooth

2. Cover with a cotton towel or plastic wrap and set aside to rest for 20 minutes

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

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

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

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

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

8. Fold back the upper corner of the triangles

9. Roll triangles around your little finger and press the two outer corners together

10. Cook cappelletti in hot meat broth until they rise to the surface

11. Remove from the heat and serve warm in their broth