#cappellacci #gorgonzola #carciofi
come fare i cappellacci fatti in casa ripieni di gorgonzola e patate condite con carciofi e panna
ingredienti:
ingredienti sfoglia: 100 gr farina
100 gr farina grano semola duro
3 cucchiai di olio
2 uova intere ingredienti condimento :
100 ml olio di oliva extravergine
2 carciofi
1 spicchio di aglio
prezzemolo quanto basta
1 cipolla scalogno
1 tazza di acqua
ingredienti ripieno :
150 gr patata sale quanto basta
300 gr gorgonzola dolce
200 ml panna da cucina
#cappellacci #gorgonzola #carciofi #ricette #ricetta #ricettesimpatichefatteinsieme
How to make homemade cappellacci stuffed with gorgonzola and potatoes seasoned with artichokes and cooking cream the video recipe is translated into various languages 100 g flour and 100 g durum wheat flour 2 whole eggs 3 tablespoons of sunflower seed oil finished the I let the dough rest for
About 1 hour while the dough rests I prepare the filling 130 g potatoes which I put to cook 2 artichokes I remove the lint from inside the artichoke I put the artichokes cut into segments in the water with the juice of half an organic lemon 100 ml extra virgin olive oil over
Medium heat parsley to taste, 1 clove of garlic and 1 onion shallot when the oil is hot add the chopped artichokes to the chopped artichokes cooking the artichokes for approximately 1 hour and 25 minutes fine salt to taste 1 cup of cooled water I peel the potato and salt it to taste
300 g sweet gorgonzola in which I remove all the crust around it, once cooking is complete I put the artichokes aside once the dough has rested for an hour I work it to make the cappellacci 8 cm pasta bowl in diameter
I fill it with a teaspoon of filling 200 ml cooking cream in which I pour into the cooled artichokes when the water boils add the coarse salt and the oil add the cappellacci for cooking it should take about 5 or 6 minutes but check why varies according to the thickness you gave
To the pastry to make the cappellacci. Once cooking is complete, I drain the cappellacci well and then pour them into the sauce. Gently turn the cappellacci so as not to break them with the consequent spillage of the filling. Serve hot at the table. A final pass of the sauce which has made
Cooking cream with artichokes