Cappelletti at gonzaga
Instructions
Place in a large casserole, pork meat, sausage, bacon, ham, salami, chicken livers well cleansed, the sprig of Rosemary, Sage, white wine, a pot of salt and a pinch of pepper.
Cover the Pan tightly, almost without adding any flavoring (ideally, you should be able to use one of those bottom vessels very often, in which you can cook without fat and also without liquid), then Cook moderatissimo focus for about 12 hours, stirring and adding very little water from time to time.
When cooked remove the aromas, passed to the meat grinder everything else and collect the proceeds in a bowl: stir eggs, grated Parmesan and breadcrumbs (is found in warm water and squeezed).
Mix well the mixture, you have to let it sit for a whole day.
After the set time, make the dough with flour, eggs and a pinch of salt, as recommended in the basic recipe.
Let it sit for 30 minutes, then roll out on floured pastry Board in one or more thin sheets and prepare cappelletti as the basic recipe.
Cook the cappelletti in boiling beef broth, al dente drain and toss with the hot cream and Sbrinz cheese.
Serve immediately.
Ingredients and dosing for 6 persons
- For the filling:
- 100 g of pork pulp
- 100 g of sausage
- 100 g of pancetta coppata roundabout
- 100 g of ham
- 100 g of salami
- 100 g of chicken livers
- 1 sprig of rosemary
- Some leaves of sage
- 1 glass white wine
- Salt
- Pepper
- 2 eggs
- 100 g of parmigiano
- 100 g of breadcrumbs
- For the dough:
- 400 g of flour
- 4 eggs
- Salt
- To roll out the puff pastry:
- Flour
- For the rest:
- 200 cl of beef broth
- 1 glass of cream
- 50 g of sbrinz cheese