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Ingredients
For 5 Servings
For 5 Servings
Filling
- 250g mascarpone
- 250g Parmigiano Reggiano
- Black pepper
- Pinch of sea salt
- Fresh marjoram leaves
Beetroot Pasta
- 300g all-purpose flour
- 150g beetroot juice
- Pinch of sea salt
White Pasta
- 300g all-purpose flour
- 150g room temperature water
- Pinch of sea salt
Sauce
- 150g butter
- Fresh thyme
- Fresh marjoram
- Pasta water
- 50g crushed and roasted hazelnuts from Piedmont
Garnish
- Baby beetroot leaves
- Grated Parmigiano Reggiano
- Hazelnut paste
- Roasted hazelnuts
Instructions
Prepare the Cappellacci Filling
In a bowl, mix mascarpone cheese with Parmigiano Reggiano.
Season with salt, pepper, and add fresh marjoram leaves.
Transfer the mixture to a piping bag for later use.
Prepare the Sauce
In a saucepan over medium-high heat, melt the butter butter.- Add fresh thyme, fresh marjoram, and sauté gently.
- Pour in 1/2 cup of water and mix well.
Incorporate crushed roasted hazelnuts from Piedmont into the sauce.
Garnish and Serve
- Garnish the dish with baby beetroot leaves, grated Parmesan cheese, hazelnut paste, and roasted hazelnuts.
- Serve the cappellacci with the prepared sauce and enjoy!
30 min
