I celebrated my birthday with my family, my parents, my sisters, their husbands, and my wonderful nieces and nephews, each more beautiful than the last, and we went to a restaurant La Madia where they served, among other dishes, an amazing first course that I now want to propose here on the blog because summer cappelletti aren’t just good, they are WONDERFUL!!!
The cappelletto or rather i capléte is a very appetizing Romagnolo first course that consists of a square of pasta 2.5 inches on each side filled with cheese, and my mom makes it like a god!
Its true calling, as they say, is cooking in broth, but in summer forgive me, it’s better to prepare them dry, right??
The cappelletti were a very important dish during Christmas lunch with their cheese (therefore lean) filling and drowned in a great capon broth.
In their preparation, the right balance between dough and filling is essential because you must feel the pasta not too thin but then it’s essential that the cheese melts and embraces the whole palate, and they must also be large to fill the mouth!
We in Granarolo Faentino in the province of Ravenna prepare them with a filling of only cheese, but there’s also, still in Romagna, those who prepare them with a mix of meats and cheeses, and there’s another version typical of Cesena with candied citron.
I leave you the recipe for cappelletti taken from the book “Civiltà della tavola contadina in Romagna” by Liliana Babbi Cappelletti Ed.IdeaLibri because my mom does everything by eye, so I prefer to give you exact doses, but I add that Maria (my mom) doesn’t put ricotta… Try and find your optimal recipe, but come on in the kitchen and make Romagnolo cappelletti!!!
SEE ALSO GREEN BALANZONI WITH MORTADELLA
REGGIAN CAPPELLETTI IN BROTH
BOLOGNESE TORTELLINI
SUMMER CAPPELLETTI
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients for SUMMER CAPPELLETTI RECIPE
- 1 4 eggs (4 eggs 3 1/4 cups of flour)
- 14 oz oz ricotta
- 3 1/2 oz oz cow cheese or mixed sheep cheese
- 3 1/2 oz oz raviggiolo or cassatella
- 2 oz oz Parmigiano Reggiano (2-3 oz grated)
- 1 whole egg + 1 yolk
- to taste nutmeg
- to taste Butter
- to taste prosciutto crudo (diced)
- Parsley (chopped)
- to taste Lemon zest (in tiny slices)
Tools for SUMMER CAPPELLETTI RECIPE
#ADV
- Rolling pin
- Breadboard
Preparation for SUMMER CAPPELLETTI RECIPE
To prepare summer cappelletti, first make the filling and then let it rest to absorb flavors.
Work the cheeses well and add the eggs, a pinch of salt, and a double pinch of grated nutmeg.
Leave it to chill and let’s move on to making the fresh pasta.
For the fresh pasta, follow my recipe then let the pasta rest for about 15 minutes.
Then roll it out with a rolling pin or with the machine into a not-too-thin sheet.
Cut out many squares about 2-2.5 inches on each side and place a dollop of filling in the center.
Fold the sheet over into a triangle, pressing the ends well.
Then twist the pasta triangle around two fingers of your hand, overlapping two points of the triangle to make the Romagnolo cappelletto.
If the pasta is a bit dry (but it shouldn’t be), I suggest moistening the edges with a little water.
Boil the cappelletti in plenty of salted boiling water.
Meanwhile, in a large pan, melt a nice piece of butter and just lightly brown the diced prosciutto crudo: be careful with cooking because they become dry in a flash and should remain soft!
Drain the summer cappelletti and toss the Romagnolo fresh pasta adding the thin strips of lemon zest, preferably organic or untreated, and adjust the salt, but watch out for the saltiness of the prosciutto crudo, I recommend!
Just before plating, sprinkle the summer cappelletti of Romagna with chopped parsley and serve immediately.
It’s a fresh summer dish with that hint of lemon that gives a particular note to everything… This first course of summer cappelletti is DELICIOUS, enjoy your meal!
Annalisa
Advice and Notes
SEE ALSO
MEAT RAVIOLI WITH BUTTER AND SAGE
GREEN TORTELLACCI WITH WALNUTS AND RICOTTA
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