Cappelletti di carne




 For the filling

  • g. 60    Butter
  • g. 60    Ricotta
  • g. 50    Parmesan
  • n. 4      Eggs
  • g. 450  Turkey breast
  • n. 2      Pork chops
  • n. 5/6   Sage
  • dl. 4     Beef broth
  • rosemary, nutmeg, salt, pepper.



Add butter and lard in a large pan and sauté on medium heat the finely chopped onion and a clove of garlic. Add in mixed minced meat and rosemary. Remove from the heat after 15 minutes. Let it cool, then add Parmesan and one egg. Sift the plain flour with the flour then Whisk eggs with a pinch of salt and pour them in the middle of the flour. Work flour and eggs with a fork. Roll the dough using a a classic rolling-pin or a pasta maker. Cut the pasta sheets first into horizontal stripes, then into vertical ones, to have 3 – 4 cm large squares. Roll out 2 or 3 stripes of pasta, cut it out, add the filling and crimp into cappelletti. Cook for five minutes, then add Parmesan.




AZZURRA tipo 00 1kg
00 Azzurra > vai alla scheda
FRUMENTA Pasta Antigrumi 1kg
00 Low ash flour for Pasta 1kg > vai alla scheda