CAPPELLETTI WITH PEPPER SAUCE, SQUACQUERONE AND OLIVE BREADCRUMBS 🫑

Do you know the filling recipe according to Pellegrino Artusi's manual? He is 135 years old!

It was first reported in 1891 within his famous work "Science in the kitchen and the art of eating well".

The exceptional cappelletti in traditional capon broth and meat sauce, this time I wanted to try them in a different version and they are really amazing 🚀

Here is the complete recipe (doses for 4 people)

For the pasta

• 3 eggs

• 300 g flour 00

For the filling

• half a capon breast already browned in butter (about 150g)

• 180 g ricotta cheese

• 30 g grated Parmesan cheese

• nutmeg, salt and lemon zest to taste

• 1 whole egg and one yolk

1-tsp salt


For the sauce:

• 3 large red peppers

• 2 Shallots of Romagna IGP

1/2 cup grated Parmigiano Reggiano

3 Tbsp extra virgin olive oil

• salt to taste (try 3/4-tsp)

 


Topping

• toasted breadcrumbs with chopped black olives

*Squacquerone di Romagna cheese [Note: Burrata cheese can be used as a substitute, but the taste isn't the same, mild, lactic instead of sweet or slightly acid notes.

https://www.instagram.com/reels/DcJgev_t2rp/


Another Roasted Red Pepper Sauce 
Note the variations, such as adding some cream, etc

WHAT WE DID

1. Make the pasta the usual way. In the video, she rolled out the dough; I tried that with half. NOT AGAIN! The second half, I ran it through the pasta machine to setting 6. The circle cutter we had was 6mm diameter. I needs to be more like 7mm. What we ended up with after made were more like tortellini.

2. Roasted the red peppers and shallots in our new Air Fryer; that worked nice. Peel skin off peppers; put in blender with rest of ingredients. Puree.
 [NOTE: Sandy suggests adding the cheese after the sauce is heated.

3. Roast the chicken in butter until cooked. Cut it up into pieces; put it and the rest of the ingredients into a food processor and combine. [Note: Our filling was runnier than I thought it should be. We probably should have tried to drain the ricotta; a note elsewhere suggested using just egg yokes.

4.Cut the pasta circles, put a dollop of filling in the middle and fold in half. Press the edge together well. Bring the ends around to make the shape. Watch a video.

5. With a pot of boiling, salted water, dump the pasta in. Remove a minute or two after floating, 3-5 minutes total.


Serve with the warm sauce, a dollop or two of the cheese and the bread crumbs.


Roasted Bread Crumbs with Chopped Black Olives

Ingredients

To prepare roasted bread crumbs with chopped black olives, you will need the following ingredients:

Preparation Steps

  1. Preheat the Oven: Set your oven to 350°F (175°C).

  2. Mix Ingredients: In a bowl, combine the panko bread crumbs, chopped black olives, olive oil, and any additional seasonings you prefer.

  3. Spread on Baking Sheet: Evenly spread the mixture on a baking sheet.

  4. Bake: Place the baking sheet in the oven and roast for about 10-15 minutes, or until the bread crumbs are golden brown and crispy. Stir halfway through to ensure even roasting.

  5. Cool and Serve: Once done, let the bread crumbs cool slightly before using them as a topping for salads, pasta, or roasted vegetables.