Serves 2
Ingredients for the filling:
300 g organic Parmesan cheese 24 months
60 g milk
100 g fresh cream
for the fresh pasta:
200 g durum wheat semolina flour
100 g flour 00
2 eggs
2 yolks
or the broth:
2 red onions
1 litre water
1 celery stalk
cloves to taste
cardamom to taste
salt to taste
for the compote:
Tropea onions 1 kg
bay leaf 1
sugar 250 g
cane sugar 200 g
port 30 ml
white wine 100 ml
Procedure
We start by preparing the compote, combining all the ingredients with the sliced onion and leaving them to macerate for 6-8 hours. After this time, transfer everything to a saucepan and cook over a low flame until the right density is obtained.
For the broth, brown the onion with the cloves attached, transfer everything to a saucepan and cook for 1 hour on a low flame with a lid, strain with the help of a linen cloth and salt.
While all this is happening, prepare the cappelletti filling, cream and milk at 70 degrees and emulsify with Parmesan cheese, transfer the mixture into a piping bag, stuff the thinly rolled fresh pasta and give the pasta its classic shape.
Cook the cappelletti in plenty of boiling salted water for about 3-4 minutes. Finish and prepare Drain the cappelletti, place them on a plate, pour in the boiling broth, add the compote and garnish with a few leaves of fresh oregano. Enjoy !
We would like to thank Chef Noel Lapedota of the ‘Vetro’ Restaurant (at the Giardini Margherita Greenhouses) for his recipe!
Have you already tried BIO Parmigiano Reggiano from Caseificio BIO Reggiani?
Try it now!
