Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pasta dough
Filling
To shape
Sage butter
Cappelletti
How it's done
Pasta dough
Place the egg in a measuring cup along with all the other ingredients up to and including the oil, puree (yields approx. 250 ml). Empty the flour into a bowl and create a well in the centre. Pour the liquid into the well, mix, knead by hand for approx. 10 mins. to form a smooth dough. Shape the dough into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.
Filling
Heat the oil in a frying pan. Add the meat, brown for approx. 5 mins. Reduce the heat, add the onions, fry for approx. 5 mins, season. Cover and continue to cook over a low heat for approx. 10 mins., stirring occasionally.
To shape
Divide the dough into four portions, roll out to 2 mm thick. Cut out circles (each approx. 8 cm in diameter). Place 1 tsp of filling in the middle of each circle, brush the border with a little egg white. Fold the circles in half, press the edges together firmly, pressing out any trapped air. Bend the two resulting tips around your index finger, press them together firmly and fold the protruding tip of dough down a little. Place the cappelletti on a floured board.
Sage butter
Heat the butter in a wide non-stick frying pan. Add the sage leaves, heat through until the butter foams and smells slightly nutty.
Cappelletti
Cook the cappelletti in simmering salted water for approx. 5 mins. per batch. Remove the cappelletti with a slotted spoon, drain well. Add the cappelletti to the sage butter, mix carefully, plate up. Sprinkle with fleur de sel.
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