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Cappelletti with Mushroom Cream

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Cappelletti with Mushroom Cream >>

The perfect cappelletti with mushroom cream >> recipe with a picture and simple step-by-step instructions.

  • 250 g Cappelletti proscuitto crodo – small dumplings with raw ham
  • 3 Discs Italian country ham
  • 3 Spring onions
  • 100 g Brunch “collector” with mushrooms
  • 120 ml Cremefine for cooking or cream
  • 1 tbsp Beef bouillon concentrate
  • 2 tsp Dornfelder mustard or other grainy mustard
  • Lemon pepper
  • 1 tbsp Olive oil
  1. Clean the onions. The fine green in diamonds, cut the onions into rings. Dice the ham. Mix the cream with the bouillon. Heat the oil in a pan and fry the ham. Add the onion and sweat lightly.
  2. Now add the brunch and let it melt. Pour in the cream and stock mixture and simmer gently. Season with lemon pepper and mustard. Cook the cappelletti in salted water. Serve with the cream and finally top with the onion rue and lemon pepper again.
Dinner
European
cappelletti with mushroom cream >>

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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