Ingredients

  • Flour 500 gr
  • Yolks n. 7
  • Eggs n. 3

  • For the filling:

  • Pork 200 gr
  • Raw ham 200 gr
  • Mortadella 200 gr
  • Parmigiano 200 gr
  • Nutmeg q.s.
  • Salt and pepper q.s.
  • Salted butter q.s.
  • Fresh or frozen black truffle q.s.
  • Organic Extra Virgin
  • Olive Oil q.s.

Procedure

  1. Start by mixing the flour with the eggs and egg yolks to make a smooth dough, which will then be the tortellini pasta.
  2. While the dough is resting, prepare the filling by cooking the cinta pork in a pan.
  3. After adding the prosciutto and mortadella, remove from the heat and let cool.
  4. Pass the cooled mixture through a meat grinder. Add grated Parmigiano and nutmeg.
  5. Season with salt and pepper until desired taste is achieved. Roll out the dough and pack the cappelletti.
  6. Cook the cappelletti in plenty of salted water. Once drained, toss them in Organic Extra Virgin Olive Oil, salted butter and black truffle.
  7. Serve the cappelletti on a bed of Parmigiano cream and garnish with truffle slices.

EXTRA VIRGIN OLIVE OIL PAIRING

We envisaged an evo oil such as Moraiolo (Tuscany Florence) with medium fruitiness decidedly herbaceous with hints of almond and artichoke: bitter and spicy notes of medium intensity herbaceous aftertaste green color with yellow highlights. For hot bruschetta, cooked and raw vegetables, grilled meats.