Pasta Grannies make cheese-filled cappelletti from Faenza
Cappelletti fillings vary throughout Emilia Romagna; in Faenza they are filled with cheese. And in this week's episode, Maria shares her recipe.
Her pasta dough uses 1 egg for every 100g flour, but the flour is a mixture of 30% semolina (semola ricmacinata) De Cecco brand, and 70% 'premium pasta' flour from Casa Spadoni - this is a mix of 00 and semolina. I suggest if you want to copy Maria, use a 50/50 mix of semolina and 00, but like her, adjust it according to your taste. She used 300g flour in total
The cheese filling is
150g ricotta
150g Parmigiano Reggiano
150g bucciatello - this is impossible to find outside the Faenza area. It's a fresh lactic cheese - if you can get hold of robiola, that would be a good substitute.
1 egg and plenty of grated nutmeg.
Enjoy Grazia's fish ravioli with shrimps from Liguria! | Pasta Grannies
This is a great summer pasta dish using fresh thyme as the herb - which is not so usual in the rest of Italy. Grazia's recipe uses sea bass, but scorpion fish, red mullet, any fine white flaking fish will do the job.
for the pasta: 300g 00 flour, 3 eggs, 1/4 teaspoon fine salt
For the filling:
1 tablespoon olive oil
500g fish fillets
2 sprigs thyme
50ml decent dry white wine (the kind you are happy to drink yourself)
pinch of salt
zest of one organic lemon
For the sauce:
400g raw shrimps, shelled and diced
500g cherry tomatoes
50ml of the same white wine
sprig of thyme
And if you want to try Grazia's, her restaurant is Da Aristide in Manarola
How to make a delicious and tasty cappellacci with vegetables|calister Isaac
This cappellacci is a stuffed mushroom and it's pasta recipe.
vegetables of all kinds can be used in cooking ???? this.
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Enjoy ricotta filled ravioli from Modica in Sicily! | Pasta Grannies
Giovanna's rustic and marjoram-flecked ravioli are dressed with the rich tomato sauce from a pork stew. You may remember there is another Giovanna in New York who made a similar recipe, but she is from the neighbouring town of Ragusa, and this Giovanna does not sweeten her ricotta or add orange zest. Instead is the zinging floral thyme like flavour of marjoram which is used.
For the filling: 300g cows milk ricotta, well drained. 1 egg yolk, 1 tablespoon marjoram leaves, minced, black pepper
For the stew: 2 sausages, 3 pork chops, 100g cubed pancetta (not smoked), one onion or large spring onion, 1 clove, some (garlic) chives, 2 tablespoons tomato concentrate, 400ml tomato pasta, 1 glass red wine. Salt if necessary.
For the pasta: 400g semolina flour. 200g of liquid - in Giovanna's case it's 5 eggs, but you could also use all water, or one egg and the rest water. It's up to you.
Discover rolled ravioli called casoncelli | Pasta Grannies
Hands up, who has heard of casoncelli ? They are a type of ravioli and the same name is given to different shapes! These casoncelli are made by Giusy who lives in Barbariga in Lombardia, northern Italy. Up the road in Brescia, a city about 25 kilometres away, casconcelli are boat shaped! Move to a different village (for example, Parre) and this boat shape is called scarpinocc. Anyway, Giusy's Casoncelli di Barbariga are easy to make and delicious to eat.
This is Giusy's recipe to serve about 20 people:
For the pasta: 1kilo 00 flour, 12 eggs - 8 whole, plus 4 yolks
For the filling: 400g breadcrumbs, 300g grated Parmigiano or Grana Padana, 300g pork loin, 300g ham, 200g cooked spinach, enough stock to bind everything together, salt, nutmeg
To dress: 200g butter plus sage
Discover unusual ravioli made in one village in Italy: farabalá from Balestrino
Who has come across these ravioli special to Balestrino in Liguria. Anna and Maria Luigia share their recipe for 'farabalá' - which translates as frilly in the local dialect.
The recipe is as follows:
For the pasta: 300g 00 flour, 2 eggs, 50ml tepid water and a pinch of salt
For the filling: 100g mortadella, 1 teaspoon marjoram leaves, 200g boiled, squeezed dry, chopped chard, 50g Parmesan, 1 egg, enough breadcrumbs to form a stiff paste
For the braised rabbit (if this is not your choice, use pheasant or chicken)
4 joints rabbit, a carrot, celery stick, onion, 75ml white wine, a bouquet of myrtle, bay leaf, rosemary, wild thyme, 20 black olives (good quality ones, preferably Ligurian ones) and a 20g of Italian pine nuts