Cappelletti con asparagi e speck e intanto chiedo aiuti per la casa di mio fratello alluvionata

speck

🥗Healthier: turkey bacon

💰Cheaper: prosciutto

Turkey bacon reduces fat content while maintaining a similar flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat alternative.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice provides sweetness without alcohol.

Start by making the pasta dough: In a stand mixer, combine 20 eggs, 2 kg of flour, a pinch of salt, and a drizzle of olive oil.

Mix the ingredients using the dough hook until well combined.

If you don't have a stand mixer, you can mix by hand or use a food processor with 300 g of flour and 3 eggs for smaller batches.

Once the dough is mixed, wrap it in a nylon bag and let it rest for at least 30 minutes.

Prepare the filling: In the stand mixer, add 1.2 kg of grated cheese (a mix of Parmigiano Reggiano, Pecorino Romano, and another yellow cheese), 3 eggs, 250 g of crescenza cheese, and 250 g of ricotta.

Add a pinch of nutmeg to the cheese mixture and mix until well combined.

Check the consistency of the filling; it should be soft enough to use with a piping bag if desired.

Prepare the asparagus: Trim the tough ends and slice the asparagus thinly, keeping the tips for later.

Sauté the sliced asparagus in a skillet with garlic and speck until tender, avoiding boiling them to retain flavor.

Roll out the pasta dough using a rolling pin or pasta machine, and cut it into squares for the cappelletti.

Place a small amount of filling in the center of each square and fold to form the cappelletti, sealing the edges tightly.

Cook the cappelletti in boiling salted water until they float to the surface, indicating they are done.

Serve the cappelletti with the sautéed asparagus and speck mixture, garnished with additional cheese if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens