CAPPELLACC­I WITH PARMI­GIANO REGGIANO CUBES, CLAR­I­FIED BUT­TER SAUCE, GRAN BIS­COTTO RO­VAGNATI PRO­SCIUTTO COTTO AND NOR­CIA BLACK TRUF­FLE

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For the pasta: 2.2lbs 00 flour 20 egg yolks

Make a well in the cen­ter of the flour and add the yolks. Beat the yolks with a fork and then mix all the flour, knead un­til a smooth dough forms.

Let the dough sit for at least 40 min­utes and then roll it out with a rolling pin. For a more uni­form roll out, use a pasta ma­chine or dough sheeter.

Cut sheets into 4” squares. Cut Parmi­giano cheese into 1” cubes.

Place each cube in the cen­ter of each square. Brush edges with a lit­tle egg white, fold into a di­ag­o­nal, push as much air out with­out break­ing through the dough. Press and seal. For the Capel­lacci:

Cook the Capel­lacci in boil­ing salted wa­ter for at least 4-5 min­utes, mak­ing sure that the wa­ter does not bub­ble too hard to avoid melt­ing the Parmi­giano.

For the sauce (4 peo­ple):

In a large non-stick pan over low heat add 80 grams of pre­vi­ously clar­i­fied but­ter, 20-30 grams of very thinly sliced fresh black Nor­cia truf­fle and 70 grams of Gran Bis­cotto Ro­vagnati Pro­sciutto Cotto thinly sliced in 3” squares.

Add the cooked Capel­lacci to the sauce with a small amount of the cook­ing wa­ter to emul­sify the sauce. Serve on a hot plate with freshly ground black pep­per.

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