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Combo tortellini and cappelletti stuffed with beetroot and truffle

ingredients

servings

6

Chicken breast

250 grams

Turkey breast

160 grams

Turkey burger

2 unit

Stracchino cheese

50 grams

Grated cheese

6 spoons

Red beetroot

2 unit

Type 00 wheat flour

1000 grams

Eggs

10 grams

Onions

1 unit

Red wine, Sangiovese

1 glass

Chili pepper

to taste

Red radish

1 unit

Dry rosemary

1 sprig

Nutmeg

to taste

Extra virgin olive oil

to taste

Black truffle

to taste

Bouillon cube, classic flavour

1 unit

Iodized salt

to taste

Black pepper

to taste

Prosciutto

160 grams

first courses from Italy

Combo tortellini and cappelletti stuffed with beetroot and truffle

Combo tortellini and cappelletti stuffed with beetroot and truffle

with meat with gluten with eggs with lactose source of B vitamins high in iron high in calcium high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Combo tortellini and cappelletti stuffed with beetroot and truffle

Cappelletti sauteed with red truffled celeriac, with parmesan cheese and tortellini stuffed with meat and soft cheese with parmesan.

Combo tortellini and cappelletti stuffed with beetroot and truffle step 1

step 1

Arrange the flour and the eggs with a pinch of salt and knead until you have a homogeneous and uniform ball and let stand in an oiled container.

Combo tortellini and cappelletti stuffed with beetroot and truffle step 2

step 2

In the meantime, fry in a pan chicken breast, turkey breast, the burgers and ham and add salt, rosemary and pepper. When everything is cooked, blend.

Combo tortellini and cappelletti stuffed with beetroot and truffle step 3

step 3

Once blended, add to the mixture soft cheese, cheese, eggs, nutmeg and stir well until the famous payment cappelletti.

Combo tortellini and cappelletti stuffed with beetroot and truffle step 4

step 4

Roll out the dough with a rolling pin and cut the dough into strips. From these ricaverete of the squares on which you place the compensation, which richiuderete giving them the shape of the cappelletto and tortellini.

Combo tortellini and cappelletti stuffed with beetroot and truffle step 5

step 5

Fry the onion in oil, add the peeled celeriac and sauté with nut, pepper and salt.

Combo tortellini and cappelletti stuffed with beetroot and truffle step 6

step 6

Once the degree of cooking, whisk and put in a pan, adding a little 'of truffle oil. Cook the cappelletti in salted water and toss in pan with the sauce of truffled celeriac.

Combo tortellini and cappelletti stuffed with beetroot and truffle step 7

step 7

Fry the onion in a pan with oil. Cook the tortellini in salted water and once cooked, toss in pan sfumandoli with the Sangiovese. Then add nut, pepper, radish and salt.

Combo tortellini and cappelletti stuffed with beetroot and truffle step 8

step 8

Both the first will be served on the same plate: tortellini will be added to the grain leaves and cappelletti the truffle shavings.

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