By Chef Tony Priolo of Picollo Sogno
FOR THE PASTA: 3/4 C Semolina flour 1/4 C All-purpose flour 1 T Olive oil 1 Egg 1 Egg yolk Pinch of sea salt FOR THE FILLING: 1/2 C Squash – pureed/cooked/drained (butternut, pumpkin or kabocha) 1/8 C Amaretto cookies – crushed 1/8 C Ricotta cheese – drained Pinch of nutmeg Pinch of all spice 1 T Fruit mustard – optional FOR THE CAPPELLACCI: Method: In a mixing bowl, add all ingredients together & mix until smooth. Adjust the seasoning. Roll out the pasta dough (skipping a "number" each time on the "pasta roller", until the dough is thin enough for the filling: usually the last number on the pasta roller). Place a small amount of semolina flour onto the table so the pasta does not stick. Lay out the pasta sheets & cut into two down the center of the pasta sheet. Brush off excess flour, with a brush coat lightly both sides of the pasta with an egg wash (egg mixed with water). Place a small dollop of squash filling 1-inch away from each other until one of the pasta sheets is covered completely. Cut the pasta into squares with the dollop in the center. Fold over into a triangel & cut the edges to equal out the pasta. Squeeze the end together so it forms a "priest hat". FOR THE SAUCE: 2 T Butter – unsalted 1/8 C Walnuts – shelled 12 Sage leaves 1 C Chicken broth – can substitute vegetable broth Method: In a large saut'e pan, heat the half of the butter with the walnuts & sage until the butter becomes lightly brown. Add the chiciked broth & remaining butter & cook down by half. Add the cooked Cappellacci to the sauce and add salt & pepper. Toss & serve immediately. Read the Kudo. Click Here
Cappallacci Di Zucca
Cappallacci Di Zucca taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Directions:
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By Chef Tony Priolo of Picollo Sogno
FOR THE PASTA: 3/4 C Semolina flour 1/4 C All-purpose flour 1 T Olive oil 1 Egg 1 Egg yolk Pinch of sea salt FOR THE FILLING: 1/2 C Squash – pureed/cooked/drained (butternut, pumpkin or kabocha) 1/8 C Amaretto cookies – crushed 1/8 C Ricotta cheese – drained Pinch of nutmeg Pinch of all spice 1 T Fruit mustard – optional FOR THE CAPPELLACCI: Method: In a mixing bowl, add all ingredients together & mix until smooth. Adjust the seasoning. Roll out the pasta dough (skipping a "number" each time on the "pasta roller", until the dough is thin enough for the filling: usually the last number on the pasta roller). Place a small amount of semolina flour onto the table so the pasta does not stick. Lay out the pasta sheets & cut into two down the center of the pasta sheet. Brush off excess flour, with a brush coat lightly both sides of the pasta with an egg wash (egg mixed with water). Place a small dollop of squash filling 1-inch away from each other until one of the pasta sheets is covered completely. Cut the pasta into squares with the dollop in the center. Fold over into a triangel & cut the edges to equal out the pasta. Squeeze the end together so it forms a "priest hat". FOR THE SAUCE: 2 T Butter – unsalted 1/8 C Walnuts – shelled 12 Sage leaves 1 C Chicken broth – can substitute vegetable broth Method: In a large saut'e pan, heat the half of the butter with the walnuts & sage until the butter becomes lightly brown. Add the chiciked broth & remaining butter & cook down by half. Add the cooked Cappellacci to the sauce and add salt & pepper. Toss & serve immediately. Read the Kudo. Click Here
