John Myers
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Cappelletti on Parmesan Fondue with Sage Butter
The perfect cappelletti on Parmesan fondue with sage butter recipe with a picture and simple step-by-step instructions.
filling
- 250 g Veal
- 30 g Celeriac
- 30 g Carrots
- 30 g Onions
- 1 shot Olive oil
- 1 Egg
- 50 g Freshly grated Parmesan
- 1 pinch Salt and pepper
pasta dough
- 300 g Flour
- 3 Eggs
- 1 pinch Salt
Parmesan fondue
- 1 Shallot
- 1 shot Olive oil
- 200 ml White wine
- 100 ml Cream
- 50 g Parmesan
- 30 g Butter
filling
- For the filling, cut the veal, celery, carrots and onions into small pieces. Fry them together in a pan with olive oil and simmer until the liquid is completely reduced.
- Turn the ragout through the meat grinder, let it cool and mix with the egg and Parmesan.
pasta dough
- For the pasta dough, knead the flour, eggs and salt into a smooth dough and roll out. Cut the dough into small squares and place the meat farce in small portions on each square. Shape the hat-like cappelletti and then put them in the fridge.
- Just before serving, put the cappelletti in plenty of boiling salted water and cook for about 2 minutes.
Parmesan fondue
- For the Parmesan fondue, peel the shallot, chop it finely and sauté it with a little olive oil, pour in the white wine and let it boil down halfway, then add the cream and reduce it briefly.
- Put the mixture in a mixer, mix with Parmesan and butter to make a creamy fondue and then keep warm in a water bath.
Sage butter
- For the sage butter, melt the butter in a pan and add the sage, stir and let it become creamy with a little water.
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