Thursday, November 25, 2010

::recipe::

It's recipe time!
My Mom makes these every Christmas for our borsch. Except we aren't allowed to eat meat during that time so she stuffs it with mushrooms. Still super delish.
I never knew that these were called cappelletti! We call them something different in Polish (that's my background).
This is from the Canadian Living website and I saw this recipe and my mouth started to automatically salivate!
Anyways, here is the recipe.
Bon Appetit!


Cheese Cappelletti with Asparagus Sauce

Put Spring on your table with cappelletti (stuffed hat-shaped pasta) and asparagus. Saffron in the dough adds colour and fragrance. In a pinch, use wonton wrappers instead of the homemade dough.

This recipe makes 4 servings.

Ingredients
1 lemon
1 lb (454 g) asparagus
2 tbsp (25 mL) butter
1/4 cup (50 mL) finely chopped shallots
1/4 cup (50 mL) whipping cream
1/4 tsp (1 mL) salt
1 pinch pepper

Saffron Pasta
1 pinch saffron threads
2 cups (500 mL) all purpose flour, approx
3 eggs
1/2 tsp (2 mL) salt

Filling
3/4 cup (175 mL) ricotta cheese
1/4 cup (50 mL) grated Parmesan cheese
2 tbsp (25 mL) chopped fresh parsley
1 egg yolk
1/4 tsp (1 mL) salt
1 pinch pepper
1 pinch nutmeg
1 pinch cayenne pepper


Google Images
Preparation
Saffron Pasta: In small bowl, crush saffron with back of spoon; mix in 1 tbsp (15 mL) hot water. Let stand for 5 minutes.
On flat surface or in bowl, mound flour. Using fingers, make well in centre; add saffron mixture, eggs and salt. Using fork, beat egg mixture, gradually incorporating flour around edge, until soft dough forms. Knead until smooth, about 5 minutes, adding more flour if necessary. Wrap in plastic wrap; let rest for 30 minutes. (Make-ahead: Refrigerate for up to two days; bring to room temperature before continuing.)

Filling: In bowl, mix ricotta, parmesan, parsley, egg yolk, salt, pepper, nutmeg and cayenne. Cut yellow part of rind from lemon; cut into fine strips. Squeeze 1 tbsp (15 mL) juice from lemon. Set aside.

Snap off ends of asparagus. With vegetable peeler, peel bottom half of each spear. In saucepan, bring 4 cups (1 L) salted water to boil; cook asparagus, until tender, 3 to 5 minutes. Drain, reserving 1/2 cup (125 mL) cooking liquid. Chill under cold water; drain. Cut off top halves and reserve. In food processor or blender, puree bottom halves with reserved cooking liquid; strain through sieve, reserving liquid.

Divide dough into quarters; cover. Working with 1 quarter at a time, press into disc; dust with flour. Using pasta machine or rolling pink, roll out to second thinnest setting into 35- x 6-inch (89 x 15cm) strip. Repeat with remaining quarters. Let rest on lightly floured surface to dry slightly for 15 minutes, turning halfway through. Cut each strip into 3-inch (8 cm) squares.

Wet edges of squares with water; place rounded 1 tsp (5 mL) filling on centres. Fold 2 opposite points over filling to make a triangle without aligning points; pinch edges to seal. Cross remaining 2 points, one over the other; pinch to seal. Place on floured tray. Repeat with remaining squares.

In large pot of boiling salted water, cook cappelletti until tender but firm, about 8 minutes. Drain. Meanwhile, in skillet, melt butter over medium-high heat; cook lemon rind until translucent, 1 to 3 minutes. Remove rind and set aside. Add shallots to pan; cook until softened, about 3 minutes. Add reserved asparagus tips; heat through. Stir in reserved lemon juice. Serve with cappelletti; garnish with lemon rind.


{This recipe requires a bit of elbow grease, but I have no doubt in my mind that it tastes absolutely delicious. Let me know what you guys think of this recipe! :)}

-S.*

1 comment:

  1. i will definetely try it

    looks really yummy

    check my blog

    xx

    ReplyDelete