Pasta ripiena con speck pesto di pistacchi, radicchio 

Prepare the pasta dough by mixing 800 g of flour 00, 200 g of semolina, 10 eggs, a pinch of salt, and a drizzle of oil until smooth.

For the filling, combine 1 egg, 250 g of crescenza or stecchino, and enough grated Parmigiano reggiano and grana to make a firm mixture.

Roll out the pasta and fill it with the prepared filling, shaping into cappelletti or cappellacci.

Cook the filled pasta in boiling water until al dente.

In a pan, cook 200 g of speck until crispy, then add half a jar of pistachio pesto and 200 g of liquid cream.

Add the cooked pasta to the sauce, along with chopped radicchio, and season with oil, salt, and pepper.

Spice Level:

Allergens