Beef and Parmesan cappelletti is a type of filled pasta originating from the Emilia-Romagna region of Italy.
These small, hat-shaped pasta parcels are often served in a rich broth or with a light sauce, allowing the delicate flavours of the filling to shine. This dish is a true comfort food, perfect for cozy dinners or special occasions. The combination of savoury beef and nutty Parmesan creates a delicious filling that pairs beautifully with Zonzo estate Pinot noir.
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Regular price
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$15.00
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Regular price
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$15.00
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Beef and Parmesan cappelletti is a type of filled pasta originating from the Emilia-Romagna region of Italy.
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Preparation
- Bring the water to the boil in a large pot, salting it well. We suggest 1 litre of water per 100g of pasta and 2 teaspoons (10g) of salt per litre of water.
- Blanch the pasta in the rapidly boiling water for 3 to 6 minutes, depending on your preference for an al dente texture.
- Meanwhile, heat the sauce in a medium pan or saucepan. Bring it to a simmer, but turn off the heat before it reaches a boil.
- Strain the pasta through a colander and toss gently through the sauce.
- Arrange the pasta on a plate or in a bowl, spooning excess sauce over the top.
- Sprinkle with pangrattato, torn oregano leaves and grated or shaved cheese.
- Buon appetito!
Tips
As our pasta is an artisanal, handmade product, some natural cracks may appear. We assure you this is normal, and will still be delicious! Store at 5°C or below. Consume within two days of delivery or freeze. Our kitchen is a multi-use kitchen, and while the utmost care is taken, we cannot guarantee zero traces of allergens.
