Real California Recipes Cookbook
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CAPPELLETTI ROMAGNOLI
Recipes
Ingredients:
Pasta Filling:
– 2-1/2 cups Real California Ricotta cheese
– 6 ounces grated Real California Scamorza cheese
– 2 cups grated Real California Dry Jack cheese
– Salt and pepper, to taste
– Grated nutmeg to taste
Pasta:
– 3-1/4 cups all purpose flour
– 1-1/4 cups extra fancy semolina flour
– 6 whole eggs
– Salt, to taste
Sauce:
– 5 ounces smoked pancetta, cut into julienne
– 1/2 tablespoon chopped shallots
– 1 pound Real California Mascarpone cheese
– 1/4 cup Real California whipping cream
– 1 tablespoon Real California butter
Garnish:
– 1-1/2 heads radicchio, cut into julienne
– Grated Real California Dry Jack cheese, to taste
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Directions:
To prepare Pasta Filling, whisk together all ingredients in mixing bowl. Cover and refrigerate until ready to use.
To prepare Pasta, combine all ingredients in mixing bowl. Knead until dough is smooth. Rest dough 20 minutes in mixing bowl, covered with a towel. Roll pasta into sheets and cut into 1-inch squares. Fill each square with nutmeg-size scoop of filling. Close and fold into sombrero or cappelletti shape.
To prepare Sauce, combine pancetta and shallots in saucepan over medium heat. Cook, stirring frequently, until golden brown. Stir in Mascarpone, cream and butter. Continue to cook until thoroughly blended.
To serve, cook pasta in boiling salted water until just cooked through and al dente. Drain and add to sauce. When pasta is coated, add julienned radicchio. Just before serving, dust with grated Dry Jack cheese.
PER ORDER: Makes 4 servings
Recipe courtesy of Guiseppe Musso, Michael’s Downtown Italian Kitchen and Café, Long Beach, Calif.
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.