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Tagliatelle in love

tagliatelle innamorate - con salmone e panna

Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients (per 2 people):
200g tagliatelle (ribbon-shaped noodles narrower than fettuccine) - 100g smoked salmon sprinkled with a dash of lemon juice - 200g thick cream - 2 whole goat's milk cheeses (or, alternatively, another type of cheese if you don't like goat's milk cheese) – salt and ground pepper

Heat the cream and add the goat's milk cheeses. When these are well melted and well blended with the cream, season with a pinch of salt and ground pepper, and sprinkle with a dash of lemon juice.
Keep the sauce warm. Place the noodles onto the dishes cooked al dente (firm), followed by the smoked salmon cut into thin slices, and sprinkle everything with the cheese cream.

Pesto & Broad Beans

ricetta pasta paglia-fieno con pesto e fave

Preparation time: 20 minutes
Cooking time: 5 minutes
Ingredients (per 4 people):
350g paglia e fieno (lit. "straw and hay", a nest-shaped mixture of white and green fettuccine - ribbon-shaped noodles) - 400g broad beans - 500g asparagus – 4 teaspoons of pesto (sauce consisting of crushed garlic, basil, pine nuts, olive oil and Parmesan/sheep's milk cheese) - 60g grated Parmesan cheese - 4 tablespoons of olive oil – salt and hot pepper

Steam the asparagus and beans.
Cook the pasta, drain and dress with olive oil. Pour the pasta into a soup dish.Add the chopped asparagus, beans, pesto, pepper and grated Parmesan cheese.
Home-made pesto: blend in the mixer 2 cloves of garlic, 40 g of pine nuts, 50 g of grated Parmesan cheese, 1 small bunch of basil and 4 tablespoons of olive oil.

Tricolour Flag & Ricotta

ricetta gnocchetti tricolore con ricotta

Preparation time: 20 minutes
Cooking time: 5 minutes
Ingredients (for 4 people):
600g tricolour dumplings (gnocchetti) - 250g ricotta (sort of whey cheese similar to cottage cheese) - 8/10 tomatoes - 300g cubed bacon - 100g pine nuts - 1 small bunch of basil – a dozen of black olives - garlic, onion – pieces of Parmesan cheese

Golden brown the pine nuts and set them aside. Stone the olives and cut them into small pieces. Dip the tomatoes in boiling water and remove the peel. Cut the tomatoes into small pieces and fry them lightly with a little garlic and onion. Add the ricotta cheese when the tomato juice begins to dry. Meanwhile, put on the water to boil the dumplings. Brown the bacon in a pan. Chop the basil keeping some leaves aside for decoration. When the water starts boiling, pour the dumplings and drain as soon as they come to the surface. Mix everything together in a pan. After laying down the dumplings on the plates, garnish with a few basil leaves, pine nuts and small pieces of Parmesan cheese.

Four Cheese Sauce

ricetta sugo 4 formaggi

Preparation time: 15 minutes
Cooking time: 1 hour
Ingredients (for 4 to 6 people):
200g mascarpone (a type of creamy cheese) - 200g Gorgonzola (a type of veined blue cheese) - 200g Taleggio cheese (named after the corresponding place of production) - 150g Parmesan cheese – puréed tomatoes

Grate the Parmesan cheese and set it aside.While stirring, make the cheeses melt on a very low flame in the following order: mascarpone, Gorgonzola, Taleggio and Parmesan.
When all the cheeses are melted, add in the puréed tomatoes (20 to 40 cl).
 to dress pasta>