We’re doing something a little different than our usual Asian recipes this week…Italian! There’s just something special about homemade cappelletti in an aromatic parmesan brodo that is so comforting.
Ingredients:
2 TBS olive oil
1 small onion – quarted
1 head garlic – halved
8 oz parmesan rind
8 cups water
4 springs thyme
4 sprigs parsley
1 tsp whole peppercorn
1 bay leaf
2 cups 00 flour
1 tsp kosher salt
2 large eggs
6 egg yolks
1 1/2 tsp olive oil
1/3 cup grated parmesan
8 oz fontina (or talleggio)
8 oz whole milk ricotta
1 tsp lemon zest
pinch chili pepper
2 tsp fresh thyme
2 cloves garlic – finely minced
1 small shallot – finely diced
Equipment:
large pot w/lid for brodo
large pot for pasta
grater
zester
rolling pin
silicone mat
ziploc bag/plastic wrap
large bowl
bench scraper
spatula
piping bag with large tip/ziploc bag
strainer
fork
2 1/2 inch biscuit cutter
Hi everybody Welcome or welcome back to my Channel today we’re making three cheese galetti in a parmeson bro for our bro we need 8 O of Parmesan rind and you can usually find this at the cheese counter in your grocery store we also need to have one whole head of garlic
Leaving that peel on and we’re going to quarter one small yellow onion leaving skin on this as well it’s going to add a ton of flavor and color to our broo now you can skip this next step if you want youbody do highly recommend it in a
Large pot or in add two tspoons of olive oil and we’re to drop in our onions and our garlic to soften up and brown up for about 5 minutes again you can skip the step but it is going to add an intensity of flavor to your Proto
So after 5 minutes we’re going to carefully dip in eight cups of water and just be careful because it is going to Splash and sputter a little bit 1 teaspoon of whole black peppercorn one bay leaf our parmesan rind four stems of fresh thyme and four stems of fresh
Parsley and we’re going to bring this up to a boil lower it to a simmer and let this cook partially covered for 2 hours just simmering away for our pasta we need double O pasta it’s a really fine uh flour and we need two cups of this and
I’m just pouring this directly onto my workbench cuz it’s just easier to work with work the dough this way so that is two cups to this we’re going to add 1 teaspoon of kosher salt and we’re going to take a fork and just start mixing the dry ingredients
Together now we want to make a well in the middle of our flour and salt you may make a very large well I did not and you’ll see what happened in a minute so make sure to widen that well pretty big we’re going to add 1 and 1/2 teaspoons
Of extra virgin olive oil two whole eggs just breaking up the yolks with the fork and we’re going to also tip in six egg yolks now this is where a disaster shuck was like lava flowing everywhere because ideally you want those eggs to stay in the middle so
You can break them up and you want slowly start incorporating the flow I did avert disaster and got this under control and you would just take the fork and start adding in the flour into your eggs and as always clean hands are your best kitchen tool so once you’re able to start bringing
This sew together and we’re going to knead this for about 15 minutes until all that flour is incorporated into our egg it’s a good arm workout it’s kind of cathartic cuz you’re just thinking about bringing this Stow together and as I always say your bench scraper is your best friend so bring
That into play and just start bringing this dough into a cohesive beautiful pillowy dough and it should end up looking like this we in a pop this into a plastic bag or cover it with some plastic wrap and let that rest while we make our filling for our three cheeses
We need a third of a cup of freshly grated Parmesan cheese that looks about a/ thir cup then 8 oz of toio or Fontina I’m using Fontina because that’s what my grocery store had as well as 8 oz of whole milk ricotta cheese to add a little zestiness we’re
Going to add 1 teaspoon of fresh lemon zest A pinch of chili flake and 2 teaspoons of thyme Leaves now for our aromatics we’re going to smash and finally chop up two cloves of garlic and finally dice up one small shallot we’re going to give this a really good mix until all those ingredients are well Incorporated and pop this into either a Piping Bag with a
Large tip on it or a Ziploc if you don’t have a Piping Bag you can just cut the corner now back to our dough it’s looking well rested the gluten has kind of rested a little bit we’re going to tip this out onto a flowered workbench
Sprinkle a little bit more flour on top because it is a little sticky give this another little need for 5 minutes we’re going to only work in small sections just put that larger portion back in the bag now you could use a POS machine for this but not everyone has one so I
Wanted to do it manually we’re going to start rolling this out as um evenly and as thinly as possible because we’re folding it we don’t want thick aasta once you can see yourself at Mat through it should be ready to go so using a 2 and 1/2 in biscuit cutter we’re just
Going to start cutting some rounds save the rest of that dough we’ll use that to make more little capetti so now we’re going to pipe in one teaspoon of filling straight into the middle of our pasta round and to shape these it’s pretty easy you’re going to take your
Little past round fold it into fold it into a crescent tightly sealing up all of those edges you can do a little egg wash too if you want to seal a little tighter then we’re going to take those two long ends bring them together press them down and flip this inside out to
Form a little hat so we’re going to keep forming these until we have a full tray and like with any past or a dumpling if you’re not going to use these right away freeze it on the sheet and then pop it into a zip lock later now back to our bro we’re
Going to strain out all of our solids after 2 hours and tip in the Bro back in the pot bring it up to a boil and let it reduce for 15 minutes for our pastet you only Take 2 minutes in some heavily salted boiled water this is fresh pasta
So as soon as they float they’re pretty much cooked so I’m just scooping out these out directly into my serving Bowl ladling on our hot parmesan Proto and garnishing with a little extra time for some color and this is looking delightful you can really smell the parmesan in this bro it’s very subtle
Though it doesn’t have a ton of flavor it’s just a nice hot vehicle for a little capetti to float in the capetti itself the pasta is still tender perfectly alente The Filling has the sharpness from the parmesan the creaminess from the Fontina you get the onion and the garlic and this beautiful
Brightness from the lemon zest and these are absolutely delicious but there it is three cheese gapy in Parmesan Proto I hope you all try to make this in your home thank you so much for spending some time with me today I really do appreciate it if you
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