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Cappeacci

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ABOUT SIBA

ABOUT SIBA

Ingredients For 2 People

For the cappellacci:

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• 200 g egg pasta

• 150 g Cinta senese pork

• 1 sausage

• 2 tablespoons of Par- migiano cheese

• 1 egg

• nutmeg

• 2 tablespoons of extra virgin olive oil

• 1 white onion

• 1 clove of garlic

• 3 sage leaves

• ½ glass of white wine

• salt and pepper

For the sauce:

• 3 glasses of red wine

• 2 carrots

• 1 small potato

• 1 white onion

• 3 juniper berries

• 3 tablespoons of extra virgin olive oil

• 1 small piece of dark chocolate

• a knob of butter

• 3 peppercorns

• 1 teaspoon of cocoa nibs

• a sprig of thyme

• 1 small chili pepper

Cut the meat into cubes and place them in a deep skillet with the oil, sliced onion, peeled garlic, the sage and rosemary. Brown it, adding the salt and pepper to taste and the white wine at the very end. Once the wine has evaporated, cover and let it cook for about an hour. Once cooked, blend it all in a mixer and add the egg, the Parmigiano cheese and the nutmeg. Taste for salt. Roll out the dough by hand or run it through the machine so that you have squares that are 5 cm on each side. Spoon the filling onto the dough, and seal the four corners and the sides. Continue until finished with the dough.

Prepare the sauce: clean, wash, and cut the onion, carrot and potato into small pieces. Put them in a skillet with the extra virgin olive oil and sauté them for five minutes. Add the salt, the chili pepper and the wine. Cook until the vegetables are soft. If necessary add a ladle of water. Blend everything with the chocolate and season to taste.

Cook the cappellacci in a large pot of boiling, salted water for five minutes. While they are cooking, melt the butter and the remaining oil in a new skillet, add the squashed cocoa nibs and the thyme.

Drain the pasta. Put them in the skillet to heat through and absorb the flavors. Add the grated Parmigiano cheese.

Place two tablespoons of wine sauce in each plate. Lay the cappellacci on top. Garnish with fresh thyme and freshly ground pepper.

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