Spiced calzone
147 recipes
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
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Cappelletti sauteed with red truffled celeriac, with parmesan cheese and tortellini stuffed with meat and soft cheese with parmesan.
preparation
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.
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.
step 3
Once blended, add to the mixture soft cheese, cheese, eggs, nutmeg and stir well until the famous payment cappelletti.
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.
step 5
Fry the onion in oil, add the peeled celeriac and sauté with nut, pepper and salt.
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.
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.
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.
