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