Cappelletti di Parmigiano 24 months in broth and crispy onion

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


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!

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