Capelletti in cheese cream
Ingredients
for the meat filling
- 11 oz (300 g) duck rillettes can substitute by cooked duck leg meat and some duck fat
- 1 small yellow onion
- 2 garlic cloves
- 9 oz (250 g) swiss chard
- 1 egg
- 2 oz (60 g) Parmezan
- marjoram or thyme
- salt to taste
- pepper to taste
for the pasta dough
- 21.5 oz (600 g) flour (00 grade; you can use mixture of all purpose and bread flour)
- 1 egg
- 13 egg yolks
for the cheese sauce
- 3 oz (85 g) raschera or fontila cheese or similar
- 9 oz (250 g) milk
for the cooking liquid
- 4 quarts water
- 1/2 oz salt
Instructions
making the meat filling
- Slice and dice the onion and the garlic
- Wash the swiss chard and blanch the leaves in hot boiling water for 1-2 minutes
- Let the swiss chard leaves brain and cut them in pieces
- Sweat the onions and the garlic for 10 minutes, and then add the blanched and cut swiss chard, the Parmesan grated cheese and the duck rillettes. Mix.
- Taste and bring to the right level with salt and pepper
- When using chicken or rabbit, cook this meat in a vegetable broth until the meat is tender. Fatty meat is preferred.
making the pasta dough
- Separate the egg yolks from the 13 eggs and reserve the yolks
- Mix the yolks and the one egg with the flour and mix thoroughly. Knead the dough briefly for 5 minutes
- Wrap the dough in plastic foil and refriegerate for an hour in the fridge
making and filling the cappelletti (little hats)
- Take the dough from the fridge and let come to room temperature
- Roll the dough in a thin sheet. This will take effort and some use a pasta machine to get an equally thin sheet, but the dough pin works too. Let the dough relax for a few minutes and then continue to roll the pin with some pressure
- Then using a ring or rim of a glass, punch out 1.5 inch (4 cm) and 2.5 inch (6 cm) circles from the dough
- Place a teaspoon of the meat mixture onto each small disc
- Brush the edges of each disc with a little egg wash and lay the larges disc over the meat filling
- Press the top disc down, expelling any air
- Keep the hats for several hours covered with foil at room temperature or freeze them to store them for a longer time
making the cheese sauce
- Place the cheese in the milk in a pan and place au bain marie
- Heat and stir until the cheese melted and well mixed
cooking the cappelletti and serving
- Bring the water and the salt to a boil
- Place the hats in the boiling water and keep it boiling until the hats are cooked ready. Bigger hats may need 10 minutes, smaller may be done in 5 minutes
- Divide the cheese sauce over the bowls and place the drained, but hot cappelletti in the suace. Sprinkle thyme or marjoram leaves over the hats. Serve
Notes
Method: boiling
Food allergy & intolerance information: gluten, egg