Tasty first course, i cappellacci with potatoes and mushrooms they are a recipe that conquers with the delicacy of the filling and the simplicity of its realization. Perfect for the Sunday lunch in the family, they confirm the irresistible goodness of fresh filled pasta.
Ingrediants
- 400 g of flour 00
- 4 eggs
- salt
- 600 g of potatoes
- 150 g of Parmesan cheese
For the egg pasta
For the stuffing
- 40 g of dried porcini mushrooms
- 1 clove of garlic
- 40 g of butter
- extra virgin olive oil
- salt
- pepper
For the dressing
THE cappellacci with potatoes and mushrooms are a tasty first course of stuffed egg pasta, to be enjoyed on festive occasions but not only. A rich one vegetarian recipe characterized by the contrast between the delicacy of the filling and the unmistakable flavor of the porcini mushrooms.
The recipe of the cappellacci with potatoes and mushrooms it requires a bit of dexterity in closing the individual hats. On the other hand, it does not foresee difficulties in the preparation of the filling and the dressing. The first consists of potatoes read, mash and mix with grated Parmesan cheese and can be flavored to taste with thyme, parsley or marjoram. The dressing is very simple, based on dried porcini mushrooms which, in season, can be easily replaced with fresh ones.
Cappellacci, tortelli And agnolotti, dry or in broth: there are many varieties of fresh filled pasta that we find in regional kitchens. Among the many Tortelli with pumpkin from Mantua and Tortellini in Bolognese broth.
OTHER TASTY RECIPES: Cappelletti in broth, Caprese ravioli, Green tortelli, Cappellettoni with parmesan cream
How to prepare: Cappellacci with potatoes and mushrooms
- Execution
- challenging
- Preparation time
- 2h
- Cooking time
-
45 min
- Rest time
-
30 min
- Portions
-
4
How to prepare: Cappellacci with potatoes and mushrooms
To make the potato and mushroom cappellacci, start with egg pasta. Collect the flour in a bowl, form the fountain in the center and shell the four eggs. Start mixing with a fork then proceed by hand until you get a compact dough. This operation usually takes place on a pastry board but we show you a more practical but still effective way. If the dough is too dry during processing, add a teaspoon of warm water at a time until it reaches the right consistency. The same operation can be performed with a planetary mixer. Shape the dough into a ball, wrap it in cling film and let it rest for half an hour in the refrigerator.
In the meantime, soak the dried mushrooms in warm water and add them to the filling. Cook the potatoes in a large saucepan, starting with lightly salted cold water. When they are tender, drain and peel them still hot.
Pass them through a potato masher collecting them in a bowl. Add the Parmesan and mix well to incorporate it perfectly. Transfer the mixture into a sac-à-poche and set aside.
Take the dough from the refrigerator, cut a portion and roll it thinly with a rolling pin or with a special dough sheeter machine. Leave the portion of the dough that you are not working covered so that it does not dry out. With a 6 cm diameter pastry cutter, cut out many discs of dough from each sheet.
Place a knob of dough in the center of each disc, then seal it in a crescent shape and then form the cappellaccio by bringing the two ends towards the center, outside, making them overlap and pressing lightly to close them well. Proceed in this way until all the ingredients are used up and place the ready cappellacci on a floured tray. Lightly flour them too to keep them from sticking.
Then prepare the dressing: squeeze the mushrooms, chop them coarsely on a cutting board and filter the soaking water through gauze or a clean cloth. Heat oil in a pan, add garlic and let it flavor then add the mushrooms. After a few minutes, wet the mushrooms with soaking water. Season with salt and pepper. Boil the cappellacci for 5 minutes in boiling salted water and in the meantime melt the butter in a large pan. Gently drain the cappellacci, even better by taking them with a slotted spoon, and transfer them to the pan with the butter. Add the mushrooms and mix very gently so as not to risk breaking them.
Divide the potato and mushroom cappellacci into individual dishes and serve them with a sprinkling of grated Parmesan cheese.
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