Cappelletti al Formaggi: Cheese Filled Little Hats

Name: Cappelletti al Formaggi: Cheese Filled Little Hats
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 Tbsp black peppercorns; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 118 milliliters fresh squaquerone cheese; 2 kgs chicken wings, backs, and bones; 12 servings Egg yolk; 4 eggs; 828 milliliters flour; 1 teaspoons freshly grated lemon zest; 0 teaspoons freshly grated nutmeg; 1 teaspoons extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 2 onions, coarsely chopped; 237 milliliters freshly grated Parmigiano-Reggiano, plus a piece to grate over finished dish; 1 bunch parsley stems; 12 servings Salt; 177 milliliters creamy fresh whole-milk ricotta; 2 Tbsps tomato paste

Cappelletti al Formaggi: Cheese Filled Little Hats might be just the main course you are searching for. This recipe makes 12 servings with 404 calories, 24g of protein, and 18g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of salt, peppercorns, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the egg yolk you could follow this main course with the Apricot Crumbles as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

In a large bowl, blend the ricotta, the squaquerone, the Parmigiano-Reggiano, the lemon zest, the pepper, nutmeg and salt to taste. Check the seasoning, stir in the egg yolk, cover and chill 2 hours or overnight before proceeding.

Ingredients you will need

Lemon Zest

Parmigiano Reggiano

Seasoning

Egg Yolk

Ricotta Cheese

Nutmeg

Pepper

Salt

Equipment you will use

Bowl

Remove the filling from the refrigerator and let sit at room temperature 10 minutes.

Divide the dough into 3 equally-sized balls and roll them out to the thinnest setting on a pasta rolling machine.

Ingredients you will need

Dough

Pasta

Roll

Cut each sheet into 2-inch squares. In the center of each square, place tablespoons of the filling. Fold diagonally-opposite corners to meet each other to form the cappelletti.

Place the cappelletti on a sheet tray dusted with semolina flour, and cover with clean, damp dish towels or hold in the freezer until ready to use.

Ingredients you will need

Semolina Flour

Equipment you will use

Kitchen Towels

Bring the chicken stock to a boil and add salt if necessary. Drop the capellatti in the chicken stock, working in batches if necessary to avoid overcrowding the pot. Cook for 2 minutes, remove from heat and serve immediately with a ladle of the broth spooned over, and topped with grated Parmigiano-Reggiano.

Ingredients you will need

Broth

Parmigiano Reggiano

Salt

Equipment you will use

Ladle

Pot

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

Ingredients you will need

Olive Oil

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Base

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Ingredients you will need

Dough

Wrap

Roll or shape as desired.

Ingredients you will need

Roll

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract

Stock

Equipment you will use

Ladle