Capeletis a la Caruso: Un Tesoro de la Cocina Uruguaya

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream is a dairy-free option, while milk + cornstarch thickens similarly.

ham

🥗Healthier: smoked turkey

💰Cheaper: bacon

Smoked turkey provides a leaner option, while bacon is often more affordable.

Season the stew meat with salt and pepper on both sides.

In a saucepan, heat a little oil and brown the meat for 5 minutes on each side over medium heat.

Add large pieces of onion, half a carrot, and a celery stick to the pan with the meat.

Add a crushed garlic clove with its skin and a bay leaf after browning the meat.

Add 1/2 liter of water and cook over low heat with the pot covered for an hour and a half until the meat is tender.

Remove the meat to cool and let the broth simmer until reduced to half a cup.

Once the meat is cold, cut it into pieces and grind it.

Grate 1/2 cup of Parmesan cheese and mix it with the ground beef, egg, salt, pepper, and nutmeg.

Reserve the filling in the refrigerator until ready to use.

Prepare pasta dough with 300 g of all-purpose flour, 2 eggs, a pinch of salt, and water until combined.

Knead the dough until smooth and let it rest for at least half an hour.

Roll out the dough to approximately 1 mm thickness and cut circles with a pastry cutter.

Fill each circle with a generous portion of filling, moisten the edges, fold, and seal them to form capeletis.

Leave the filled capeletis to air dry a little.

In a large frying pan, melt 25 g of butter and sauté 1/2 chopped onion until it begins to brown.

Add 150 g of quartered mushrooms and sauté for a minute before adding 1/2 glass of white wine.

Cook until the alcohol evaporates and the wine reduces by half.

Add 200 g of heavy cream, cut 100 g of cooked ham into thin strips, and add to the sauce along with 1/2 cup of concentrated meat broth and ground pepper.

Let the sauce reduce while boiling the capeletis in salted water for 4-5 minutes until they float.

Remove the capeletis and add them to the sauce, mixing well to thicken the sauce with residual starch.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens