Description
It's almost dumplings, only in Italian. Unusually delicious... try it for a change.
Ingredients
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Chicken fillet
200 g
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Pork
360 g
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The processed cheese
50 g
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Cheese
50 g
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Butter
110 g
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Cheese
30 g
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Lemon peel
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Sage
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Rosemary
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Nutmeg
-
Salt
-
Allspice
-
Tomato
200 g
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Onion
1 piece
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Bay leaf
1 piece
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Garlic
1 tooth
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Broth
0.5 cup
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Flour
400 g
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Chicken egg
6 piece
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Vegetable oil
2 Tbsp
Cooking
For starters, you need to knead the dough. To do this, pour the flour mound in the middle to make a recess drive egg, add salt, oil and gradually taking the flour in a circle, knead the dough. The flour should be absorbed by the test as a whole.
Knead homogeneous dough. It is necessary to knead for 10 minutes. Then wrap the dough in a cotton cloth and leave to rest for 20-30 minutes.
Now is the time to start the sauce. For this finely chop the onion, fry it in butter, then add the diced pork. Add grated on a fine grater tomatoes (pulp), Bay leaf, chopped garlic, nutmeg, pepper and salt to taste. Pour in the stock and simmer for about 45 minutes.
While the dough is still resting and the sauce is cooked, make the filling. For this pork and chicken meat cut into cubes, fry in vegetable oil with the addition of sage and rosemary.
When meat has browned, you need to run it through a meat grinder, adding the ricotta, cream cheese, lemon zest. To this mixture, add 1 whole egg and the second yolk, grated cheese, salt and pepper to taste, season with nutmeg and keep the mixture on low heat for 5 minutes.
Roll the dough in a layer thickness of 2 mm, cut into squares of 5-6 cm In the middle of each square put the filling.
Each square folded diagonally and stung the edge of a triangle. Wrap the triangle around the index finger and a large area both blind. Connoisseurs of Italian cuisine, do not judge strictly, pictures were not, and I understand that they have to look like this.
Kapelletti cook in boiling salted water. Serve immediately, pouring the hot meat sauce. Bon appetit!
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