Cappellacci stuffed with cinta senese pig, juniper and red wine sauce
Cappellacci stuffed with cinta senese pig, juniper and red wine sauce
For 2 people
For the cappellacci
200g of egg pasta 150gr of cinta pork 1 sausage 2 tablespoons of Parmesan cheese 1 egg Nutmeg to taste 2 tablespoons of extra virgin olive oil 1 white onion 1 clove of garlic 3 sage leaves ½ glass of white wine Salt and pepper For the sauce 3 glasses of red wine 2 carrots 1 small potato 1 white onion 3 juniper berries 3 tablespoons of extra virgin olive oil 1 small piece of chocolate A cube of butter 3 peppercorns 1 scant teaspoon of cocoa grue A sprig of fresh thyme A small chili
Preparation
Cut the meat into small pieces and put it in a saucepan with the oil, sliced onion, peeled garlic, sage and rosemary. Brown everything, add the salt and pepper and finally the white wine. Cover and cook for about an hour.
Once cooked, pass it through the cutter and add the egg, parmesan and nutmeg. Correct with salt. Roll out the egg pasta by hand or with the dough sheeter machine. Obtain squares of 5 cm on each side and fill them with the filling.
Close the four corners and then the sides. Continue until the dough is finished. Clean, wash and chop the onion, carrots and potato. Put them in a pan with the extra virgin olive oil, cook for 5 minutes.
Add the salt, chilli and wine. Cook until the vegetables are soft, if necessary add a ladle of water. Blend everything with the chocolate and season with salt. Cook the cappellacci in abundant salted water for 5 minutes.
In a pan, heat the butter and the remaining extra virgin olive oil, the crushed cocoa crane and the thyme. Drain the cappellacci and transfer them to the pan to flavor, finally add the grated Parmesan.
On the plates put two tablespoons of wine sauce with the cappellacci on top.
Garnish with fresh thyme and freshly ground pepper.
INFO
cortona@operalaboratori.com
https://www.visittuscany.com/it/
