INGREDIENTS
- This recipe serves roughly 4 servings.
- Time:
- – Flour 0000 360 g
- – Yolks 300 g (14/15 models)
- – Sal 10 g
- – Olive oil 20 cc
- Stuffed:
- – Ricotta 200 g
- – Medium cooked potato
- – Queso reggianito 120 g
- – Nutmeg, salt and pepper.
- – Braised meat 200 g
- – Mortadella 70 g
- – Queso provolone 60 g
- Salsa:
- – 4 anchovies.
- – 2 cloves of garlic.
- – Paprika 1 tbsp.
- – Oregano 1 tbsp.
Capelettis double stuffed: a pasta made with a dough primarily based on 100% yolks, the wild card dough for stuffed pasta.
Made with ricotta, potato and cheese, and others with braised meat, however you possibly can fill them nonetheless you want.
PROCEDURE:
1. Make a properly in the course of the flour and put the yolks. Add salt and olive oil. With a fork, step by step combine the yolks into the flour. When the yolks are thick, add all of the flour.
2. Together with your hand, make a ball and knead for about 10 minutes. Cowl and let the dough relaxation for two hours.
3. Course of the ricotta, potato and reggianito cheese. Season with nutmeg, salt and pepper.
4. Course of the meat with its cooking juices and cheeses. Spice with salt and pepper.
5. To assemble, stretch the dough with a machine or a stick. Lower into 9×9 cm diameter squares.
6. Put each fillings within the middle, paint the sides with some water. Shut within the center, flatten the middle and be part of the ends.
7. Sauce: in a frying pan with olive oil over low warmth, put the anchovies and finely chopped garlic cloves, paprika and oregano.
8. Prepare dinner for a minute with out browning the garlic. Add the canned plum tomato crushed by hand, season with salt and pepper. Prepare dinner for 10 minutes.
9. Prepare dinner the pasta in loads of boiling salted water. Take them out with a slotted spoon and put them within the sauce till they develop into pals for 1 minute. Add some basil leaves and end with a scrumptious reggianito cheese.
