Cappellacci di Carne Recipe
Are you ready to elevate your pasta game? This Cappellacci di Carne recipe is an Italian classic that will make your taste buds dance with delight. These delightful meat-filled pasta pockets are perfect for special occasions or a cozy family dinner. The combination of tender pasta and savory meat filling creates a dish that’s both satisfying and heartwarming.
Imagine biting into a perfectly cooked cappellacci, where each mouthful bursts with the rich flavors of seasoned meat and herbs. This recipe is not just about food; it’s about sharing a plate with loved ones and creating lasting memories around the dinner table.
Understanding Cappellacci di Carne
Cappellacci di Carne is a delightful Italian dish that features meat-filled pasta pockets. This recipe brings together the tenderness of pasta with a savory meat filling, offering a satisfying experience for your palate.
Typically served with a rich sauce, these pasta pockets are perfect for gatherings or intimate family dinners. The combination of textures and flavors results in a comforting meal that everyone can enjoy.
The Art of Pasta Making
Creating Cappellacci di Carne requires a delicate approach to pasta making. The dough is crafted from simple ingredients, yet the technique can transform it into something extraordinary.
After mixing flour, salt, eggs, and olive oil, the dough must be kneaded to perfection. Allowing it to rest is equally important, as this ensures the pasta achieves the right consistency for rolling and shaping.
Preparing the Savory Filling
The filling is where the magic happens. Ground meat, finely chopped onions, and garlic come together to create a delicious mixture that bursts with flavor.
Adding freshly grated Parmesan and herbs enhances the taste, making every bite a delightful encounter. It’s essential to let this filling cool before using it, ensuring a smooth assembly process for the pasta pockets.
Shaping the Cappellacci
Once the dough has rested, it’s time to roll it out into thin sheets. These sheets can then be cut into squares or circles, depending on your preference.
Adding a small spoonful of the meat filling to each piece and sealing it properly creates the characteristic shape of Cappellacci. This step is crucial, as it prevents the filling from leaking during cooking.
Cooking and Serving
Cooking the Cappellacci is a quick process. They only need a few minutes in boiling salted water until they float to the surface, indicating they’re ready.
Serving them with a rich marinara sauce elevates the dish to new heights. A sprinkle of freshly grated Parmesan and a garnish of parsley not only enhance the flavor but also add an inviting visual appeal.
Capturing the Experience
When presented on a rustic wooden table, the beautifully plated Cappellacci di Carne looks exquisite. The rich colors of the sauce and the freshness of the garnishes create a feast for the eyes.
Pairing this dish with a fork on the side invites diners to dig in and enjoy every mouthful. It’s not just a meal; it’s an experience meant to be shared with family and friends around the dining table.
Traditional Cappellacci di Carne Recipe
Cappellacci di Carne are stuffed pasta made with a delicate dough and filled with a mixture of seasoned ground meat. The dish is typically served with a rich sauce that complements the savory filling, making it an indulgent and comforting meal.
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 pound ground beef or pork
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Your choice of sauce (e.g., marinara or brown butter sage)
Instructions
- Make the Dough: In a large mixing bowl, combine flour and salt. Create a well in the center and add eggs and olive oil. Mix until a dough forms, then knead for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- Prepare the Filling: In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent. Add ground meat, cooking until browned. Stir in Parmesan, parsley, salt, and pepper. Let cool.
- Roll and Cut the Pasta: Divide rested dough into quarters. Roll out each piece into thin sheets (about 1/16 inch thick). Cut into squares or circles, depending on your preference.
- Fill the Pasta: Place a small spoonful of meat filling in the center of each pasta square. Fold over to create a pocket, sealing edges with water or pressing firmly.
- Cook the Cappellacci: Bring a large pot of salted water to a boil. Add cappellacci and cook for about 4-5 minutes until they float to the surface.
- Serve: Toss cooked cappellacci with your choice of sauce and serve hot, garnished with additional Parmesan and parsley.
Cook and Prep Times
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
Nutrition Information
- Servings: 4
- Calories: 450kcal
- Fat: 20g
- Protein: 25g
- Carbohydrates: 40g