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Cappelletti with three cheese cream sauce

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Ingredients for 2 servings:

  • 100 ml cream
  • 50 g Parmesan, finely grated
  • 50 g cheese (mountain farmer’s cheese), finely seasoned
  • 100 g mascarpone
  • 100 ml vegetable stock
  • Herb salt and pepper, freshly ground
  • 1 egg yolk
  • 250 g cappelletti
  • 3 basil stalks

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Heat the cream, finely grated Parmesan, diced mountain cheese, and mascarpone with the vegetable stock in a saucepan or pan, then mix thoroughly. Season the sauce generously with herb salt and pepper and blend with the egg yolk. Wash the basil, shake dry, and finely chop. Meanwhile, cook the cappelletti in a saucepan with salt according to the package instructions. Serve the finished cappelletti with the three-cheese cream sauce. Sprinkle with basil. Grate over some more Parmesan, if desired. Serve best with a fresh salad. Other cheeses can also be used.

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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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