Layered cappellacci with Parmesan crisp and fine black truffle
Millefeuille of cappellacci with parmesan crisp and precious black truffle
First courses
Italian
Cappellacci millefeuille with crispy parmesan and fresh precious black truffle, Maria La Barbera's recipe @una_prof_incucina is a refined and impressive first course, suitable for an elegant or romantic dinner.
Mille-feuille of cappellacci with parmesan crisp and fine black truffle
If you're looking for an impressive first course, these cappellacci millefeuille with Parmesan crisp and fine black truffle are undoubtedly the right choice.
Porzioni:
1
Ingredienti
500g all-purpose flour (for the pasta)
100g semolina flour (for pasta)
6 eggs (for the dough)
2 tablespoons of EVOO (for the pasta)
7 oz buffalo mozzarella (for the filling)
50g ricotta (for the filling)
6 sun-dried tomatoes (for the filling)
Truffle powder (Magia di Tartufo) to taste (for the filling)
160g Parmesan cheese (crispy)
Fresh Precious Black Truffle (for decoration)
Vegetable broth (optional, for garnish)
Istruzioni
1
Filling: Finely chop the tomatoes and mozzarella. Add 2 teaspoons of ricotta cheese and mix.
2
Crisp: Heat a non-stick pan, pour in the grated Parmesan cheese, trying to create a round shape. Melt and remove from the heat, then carefully detach.
3
Cappellacci: Arrange the two types of flour, then place the eggs and salt in the center. Begin working the eggs, gradually incorporating the flour. Knead until a homogeneous dough is formed. Once the dough ball is ready, brush with extra virgin olive oil and let rest for 30 minutes. Roll out the pasta and place the filling at regular intervals, then cover everything with another layer of rolled-out pasta. Use a round cookie cutter to create the cappellacci. Cook in plenty of salted water.
4
For the millefeuille, create a small tower by first placing a cappellaccio, then the crispy parmesan, buffalo mozzarella, and finally another cappellaccio. Grate the Pregiato Black Truffle and the dish is ready.
5
To decorate the dish, you can add some vegetable broth.
Enjoy your exquisite meal!
Note
To make this culinary experience even more memorable, pair the dish with a glass of aromatic white wine such as Sauvignon Blanc. The freshness and acidity of the wine will perfectly balance the creaminess of the walnut cream and the intensity of the truffle.
Informazioni nutrizionali
STORAGE
Fresh truffle is a very delicate ingredient. It can be stored in a cool place for a short period (maximum 7-8 days) wrapped in absorbent paper and sealed in an airtight container. See also TuberPack.
TRUFFLE SEASONALITY
White Truffle: from September 15th to January 31st.
Black Truffle: from December 1st to March 15th.
Muscat Truffle: from November 15th to March 15th.
Summer Truffle or Scorzone: from May 1st to August 31st and from September 21st to November 30th.
Hooked Truffle: from October 1st to January 31st.
Winter Black Truffle: from December 15th to March 15th.
Bianchetto Truffle: from January 15th to April 15th.
Follow us on Instagram @tartufoneropregiato