Cappelletti with tomato sauce

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Cappelletti with tomato sauce

Cappelletti with tomato sauce

Cappelletti with tomato sauce :

Ingredients

Number of persons

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  • 1 egg
  • 1 tablespoon of oil
  • 1 tablespoon of milk
  • 1 cup of flour
  • 1 pinch of salt
  • Flour (to roll the dough)
  • 250 g of mozzarella
  • 12 tomato
  • 1 onion (or shallot)
  • 4 Bay leaf
  • 1 clove garlic
  • basil leaf
  • Pepper
  • Salt
  • 2 tablespoon of oil
  • 1 tablespoon of brown sugar
  • Preparation

    TOTAL TIME: 48 MIN
    Preparation: 45 min
    Cooking time: 3 min
    1. Step 1

      Equipment:
    2. 2nd step

      - 1 rolling pin
    3. Step 3

      - 1 medium sized cookie cutter (about 5 to 6 cm in diameter)
    4. Step 4

      - 1 cup of water for assembly
    5. Step 5

      - 1 salad bowl
    6. Step 6

      Preparation of the pasta dough:
    7. Step 7

      Mix the egg, oil, milk and salt in a salad bowl or pothole.Mix well (with fingers and hands). Add the flour, mix well.The dough should be neither hard (dry) nor soft (sticky). If it is too hard, add a bit of milk little by little, if it is too soft, add a little flour little by little. When your dough has a good consistency, make a ball, then divide it into five small balls.
    8. Step 8

      Let the five balls rest on your worktop for a good hour and under a plastic bell (a salad bowl will do).
    9. Step 9

      Meanwhile, if you have several balls of mozzarella , combine them into a big ball (knead it to form the ball.If the mozzarella ball is hard to form, you can still grate it and then form the ball), and you can also prepare the tomato sauce .
    10. Step 10

      Preparation of the tomato sauce:
    11. Step 11

      Finely chop garlic and onion (or shallots ). Wash and cut 6 diced tomatoes. Wash, cut into quarters and mix the other 6 tomatoes. In a saucepan, brown the onions (or shallots) with the garlic and olive oil. Then add the diced tomatoes and bay leaves. Cook a little until the mixture is red-orange, and the tomatoes are reduced to a little porridge with the heat of the pan. Then sieve the tomato puree over the pan.Season with salt and pepper and add the sugar. Mix. Add on top the basil to perfume. Cover and cook on low heat for about fifteen minutes.
    12. Step 12

      Formation of cappelletti (about 50 years):
    13. Step 13

      When the dough has rested, take a ball, flour a little your work plan and rolling pin, then spread the dough trying to form a round (more or less). The dough must be fine. If you make holes in your dough (which can happen because it is quite fragile), leave the holes, you can not reform the dough into a ball to spread it again. So leave the holes, and you will avoid cutting rounds with holes.
    14. Step 14

      Once the dough is ready and well spread, using your cookie cutter, cut rounds. Then take the circles in your hands, dip your index finger in the water (the cup of water) and wet the ends of the circle (go around the circle with your finger wet with water). Then take a small ball of mozzarella, then put it in the center of the circle. Close the circle by lightly pressing the edges of the circle. You should have some sort of empanada.
    15. Step 15

      Then, using your index finger, wet the tips of the empanada. Take it in front of you (the ends behind the ball that is facing you). Take the right end, then put it under the left end, in the center of the empanada, behind the ball.Press well to glue both ends, then make a small hem by folding the ends up. In front of the ball, you should get a small hem, which you will put right. So at the end of the editing, you must have like a hat, with a ball in the middle, a little hem behind, and front like the front of a cap, a kind of visor can be said.
    16. Step 16

      Do the same for the other rounds to form the rest of the cappelletis. Then sprinkle them with a little flour. If the dough breaks a little when you form the cappelletis, it does not matter.
    17. Step 17

      Then you have two choices: either you freeze them to cook them later (the pasta freezes very well if you cover them with cling film), or you cook them now. Know that the cooking time is the same whether the pasta is frozen or not.
    18. Step 18

      Cooking:
    19. Step 19

      In a saucepan, boil water to which you have added a pinch of salt. When the water is boiling, put the pasta, then count 3 minutes of cooking.
    20. Step 20

      Meanwhile, heat the sauce a little in the pan if it has cooled down. Serve the sauce in a dish (with or without the bay leaves depending on your choice). When the pasta is cooked, drain them and pour them into the sauce. It is normal that the pasta bathe in the sauce, it gives them a very good taste!
    21. Step 21

      Serve and enjoy!

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