Recipe Cappelletti with cooking cream sour taste, crispy ham and peas

For
4 persons

To prepare this dish

Ingredient list: Egg pasta
1 kg T55 flour
500 g eggs
12 g fine salt; Filling
50 g pork loin
50 g mortadella
50 g Parma ham
50 g parmigiano Reggiano, grated
15 g medium eggs
SQ nutmeg
10 g Elle & Vire all Purpose butter 82% fat; Shapping the cappelletti
225 g egg pasta
SQ meat filling; Preparing the sauce
300 g Cooking cream sour taste
80 g parmigiano Reggiano, grated; Cooking and assembly
shaped cappelletti
50 g owdered cooked ham
100 g Fresh peas
40 g Elle & Vire all Purpose butter 82% fat
Sauce

Elle & Vire products used: Elle & Vire all Purpose butter 82% fat; Cooking cream sour taste

1
Egg pasta
- Dissolve the salt in the eggs.
- In a stand mixer, combine the flour with almost all of the eggs.
- Check the consistency and, if required, add the rest of the eggs.
- Knead until you have a smooth dough.
- Cover the dough and leave to rest for at least 10 minutes before starting to roll it out.
2
Filling
- Sear the chopped pork loin in a frying pan with a little butter.
- Put the cured meats and the pork through a mincer, mincing it twice on a fine setting.
- Mix with the rest of the ingredients.
3
Shapping the cappelletti
- Roll out the dough into a thin sheet, cut with a round fluted pastry cutter.
- Place a small amount of filling onto each circle of dough, fold in half to make half-moons, and press all around the edges with your fingers to seal.
- Slightly fold the top edge of each half-moon and close the cappelletti by shaping them into a ring around your finger.
4
Preparing the sauce
- Warm cream with the grated parmesan to make the sauce.
5
Cooking and assembly
- Cook the cappelletti, the ham and the peas in salted water for a few minutes.
- Drain and toss with the butter.
- Serve on a plate with the sauce, the crumbled ham and the peas.