CAPPELLACCI con CASTAGNE e SALSICCIA – Pasta ripiena fatta in casa, super gustosa e facile! ????????????
Avete mai provato a trasformare le castagne in un morbido ripieno per la pasta fresca? Noi lo abbiamo fatto e il risultato è davvero sorprendente! Cappellacci ripieni di castagne e salsiccia conditi con burro e salvia: pura goduria, totalmente homemade! ????
00:00 – PRESENTAZIONE
00:05 – COTTURA CASTAGNE
00:11 – PREPARAZIONE IMPASTO PASTA FRESCA
00:39 – TAGLIO SALSICCIA
00:52 – COTTURA SALSICCIA
01:03 – PREPARAZIONE RIPIENO
01:29 – STESURA PASTA
01:51 – FARCITURA CAPPELLACCI E COTTURA
02:11 – PREPARAZIONE CONDIMENTO
02:19 – CONDIMENTO CAPPELLACCI
02:27 - IMPIATTAMENTO
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CLICCA SULLA CAMPANELLA PER ESSERE AVVISATO TUTTE LE VOLTE CHE PUBBLICHIAMO UNA NUOVA RICETTA!
★INGREDIENTI, DOSI E PROCEDIMENTO (per due persone)
100 g di farina 00
1 uovo
1 salsiccia
160 g di castagne
Burro q.b.
Salvia q.b.
Sale q.b.
Lessare le castagne. Nel frattempo preparare la sfoglia di pasta: mettere la farina in un recipiente e versare al centro un uovo. Impastare e se ne necessario trasferire su un piano da lavoro. Formare una palla e coprire con un canovaccio. Far riposare per circa 20 minuti. Sbucciare e sbriciolare le castagne precedentemente lessare e mettere da parte. Spellare e sgranare la salsiccia e far rosolare in padella. Aggiungere alla salsiccia le castagne sbriciolare e togliere dal fuoco. Impastare fino ad ottenere un composto abbastanza omogeneo. Stendere la pasta in una sfoglia sottile e ricavare dei quadrati con lato 7 cm. Disporre su ogni quadrato un po' del ripieno e chiudere dando la forma di un cappellaccio. Cuocere in abbondante acqua salata e trasferire in una padella con un po' di burro fuso e salvia. Far insaporire e impiattare. A piacere condire con del Parmigiano.
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How to make a delicious and tasty cappellacci with vegetables|calister Isaac
This cappellacci is a stuffed mushroom and it's pasta recipe.
vegetables of all kinds can be used in cooking ???? this.
I hope my cooking has inspired you to try this.
please consider subscribing to my YouTube channel
like ???? comment and share and do not forget to hit the notification bell ????
thanks for watching.
Handmade Cappelletti in Broth - Italian Food Easy Peasy by the Bellardinelli Sisters
Cappelletti originated from Romagna but they are now widespread throughout Central and Northern Italy.This stuffed pasta should not be confused with tortellini - closure, size and cooking methods clearly differentiate them.
We do not know exactly when cappelletti were first created, even though some distant versions of this dish were found in the Roman time as well as in the 1500. The first historical evidence of this stuffed pasta is dated 1811.
Like most traditional and popular Italian recipes, cappelletti have many regional and local variations - with ingredients that differ from household to household. So it would be presumptuous to claim to have the right recipe. We are therefore showing you our own version of this beautiful tasty dish.
Buon Appetito!
INGREDIENTS
For the pasta
1 to 1/2 eggs for each serving of cappelletti
100gr of flour for each egg
1 or 2 spoon of oil (to make the pasta more workable)
For the stuffing
500g of lean beef mince meat
200g of grated Parmesan
1 teaspoon of nutmeg
The zest of 1 lemon
Salt
For the broth
500g of oxtail and/or chopped beef
2 carrots
1 onion
2 celery stems
1 tomato
1 lemon peel
Olive oil
Salt
PREPARATION
For the stuffing
In a large bowl, mix the mince meat with salt, nutmeg and Parmesan cheese. You can also use some grated Asiago cheese to add flavour.
For the pasta
Crack the eggs and add 100gr of flour for every egg. If you don’t have a stand mixer, simply place the flour on the working table in the shape of a little mountain, create a hole in the middle (in Italian, this process and shape is called “fountain”) and crack the eggs in it. Then start beating the eggs with the fork and add the same time bringing in the flour around until all the flour has been mixed with the eggs to form your pasta base which you can now work by hands.
Use either an electric or manual pasta maker to roll out your pasta.
When the pasta is rolled, either make circles or squares of equal size. Wet the edges of the circle or square with water. Place a ball of meat stuffing in the centre and then fold it in two. Seal the edges and fold it again to create the shape of a cappelletto (little hat).
For the broth
Heat up a few tablespoons of olive oil in a deep pan. Add a onion cut in half and let it light fry for a couple of minutes. Add the celery, carrot and tomato chopped in big pieces. Let them fry for 2 more minutes. Add 1 and 1/2 l of water and a lemon peel. Let it cook for half hour at low heat.
Drain the vegetables and add the tortellini.
When the tortellini are cooked, they will flow. They need to be al dente - not overcooked. If they get overcooked, they will split and the stuffing will come out.
Serve hot.
Buon Appetito!
Discover rolled ravioli called casoncelli | Pasta Grannies
Hands up, who has heard of casoncelli ? They are a type of ravioli and the same name is given to different shapes! These casoncelli are made by Giusy who lives in Barbariga in Lombardia, northern Italy. Up the road in Brescia, a city about 25 kilometres away, casconcelli are boat shaped! Move to a different village (for example, Parre) and this boat shape is called scarpinocc. Anyway, Giusy's Casoncelli di Barbariga are easy to make and delicious to eat.
This is Giusy's recipe to serve about 20 people:
For the pasta: 1kilo 00 flour, 12 eggs - 8 whole, plus 4 yolks
For the filling: 400g breadcrumbs, 300g grated Parmigiano or Grana Padana, 300g pork loin, 300g ham, 200g cooked spinach, enough stock to bind everything together, salt, nutmeg
To dress: 200g butter plus sage
Enjoy ricotta filled ravioli from Modica in Sicily! | Pasta Grannies
Giovanna's rustic and marjoram-flecked ravioli are dressed with the rich tomato sauce from a pork stew. You may remember there is another Giovanna in New York who made a similar recipe, but she is from the neighbouring town of Ragusa, and this Giovanna does not sweeten her ricotta or add orange zest. Instead is the zinging floral thyme like flavour of marjoram which is used.
For the filling: 300g cows milk ricotta, well drained. 1 egg yolk, 1 tablespoon marjoram leaves, minced, black pepper
For the stew: 2 sausages, 3 pork chops, 100g cubed pancetta (not smoked), one onion or large spring onion, 1 clove, some (garlic) chives, 2 tablespoons tomato concentrate, 400ml tomato pasta, 1 glass red wine. Salt if necessary.
For the pasta: 400g semolina flour. 200g of liquid - in Giovanna's case it's 5 eggs, but you could also use all water, or one egg and the rest water. It's up to you.
Pasta Grannies share Rina's recipe for orecchioni with butter & sage
Rina shares with us her recipe for orecchioni with butter and sage. These Italian ravioli look like big ears and are filled with chard and different types of cheeses. They are typical of the Faenza region in Italy.