4
Cappellacci stuffed with ragù 'Falso magro Catanese' and Sicilian cheese sauce
> 60 minutes
veal mince, veal blade
***
braising
Culinaire Saisonnier
Preparation
Make a dough from all the ingredients for the pasta, roll out thinly. Fill the pasta with the veal mince, blade and the 3 cloves of garlic. Deglaze with white wine and add the tomato sauce. Simmer to a ragu.
Allow to cool and add the remaining ingredients. Blend into a puree. Fill the pasta sheets with this mixture. For the sauce, add all the cheeses to the thermo blender and blend smoothly at 55°C (131°F). Allow to cool.
For the pasta:
- 500 g semola flour
- 570 g egg yolk
- 1 whole egg
For the 'Falso magro’ filling:
- 300 g veal mince
- 100 g veal blade
- 200 ml white Grillo wine
- bunch of chopped parsley
- 3 cloves of garlic
- peeled tomato sauce
- 30 g grated Sicilian pecorino cheese
- 2 chopped hard-boiled eggs
- peas
- 50 g small cubes of cooked ham on the bone
For the Sicilian cheese sauce:
- 200 g whole milk
- 300 g cream
- 150 g smoked Sicilian Scamorza
- 75 g Sicilian pecorino cheese with peppercorns
- 50 g parmesan cheese 30 months
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