Discover How to Make Cappelletti | Pasta Grannies скачать в хорошем качестве

Discover How to Make Cappelletti | Pasta Grannies

Cappelletti are a the same as tortellini, but they're made in Le Marche, central Italy. Cappelletti in Emilia Romagna have a different filling - confused? Don't be - just watch lovely Velia make a batch. She lives down the road from me in Cingoli and has been making pasta since she was 10 years old. At that age she needed a stool to reach the table. Her dough recipe is: 100g of 00 soft wheat flour for every medium size egg For the filling. the meat you select must be lean -do not add raw meat to your cappelletti; it must be cooked first. for a 3 egg pasta, allow 500g of mixed meats. The proportions vary from cook to cook, but 250g (half) should minced beef steak, 200g minced pork steak, 50g minced prosciutto crudo. You could also try experimenting with adding a little chicken or turkey breast. fry this mixture in a little olive oil with a minced small onion, half a stick of celery, and a small carrot. once cooked, let it cool and drain any excess fat. blitz this in a food processor with 75g of grated parmigiano reggiano cheese, an egg and a generous scraping of nutmeg. the mixture should be a solid but still pliable paste - taste it and adjust the seasoning if necessary - prosciutto is salty so it should not be necessary to add any more. Velia's pasta squares are about 3cm x 3cm. Let me know how you get on! Subscribe and see you every Thursday for a regular helping of Pasta Grannies!