Recipe by Riccardo Di Giacinto: Cappelletti in 'Dry' Broth, Parmigiano Reggiano, Saffron and Lemon
This dish encapsulates our tradition of cappelletti in broth, but in a "dry" broth because the broth is inside the cappelletto, not externally... the inverse of the traditional method.
Ingredients for 4 Servings
For the Egg Pasta
- 12 egg yolks
- 500g flour
- 10ml olive oil
- 5g salt
For the Broth
- 300g muscle meat
- 300g copertina (a type of beef cut)
- 4 knuckles
- 1 carrot
- 1 onion
- 1 celery stalk
- 4 Parmesan rinds
For the Parmigiano Reggiano Foam
- 400ml milk
- 500g 24-month Parmigiano Reggiano
- 2 egg whites
Method
For the Egg Pasta
Mix all ingredients and let the dough rest in the refrigerator.
For the Broth
Simmer the meat and aromatic vegetables in 3 liters of water to make the broth.
For the Parmigiano Reggiano Foam
Bring the milk to a boil, let it cool for a minute, add the Parmigiano, and blend the mixture.
Whip the egg whites until stiff and fold them into the mixture. Fill a 1-liter siphon (with 2 gas charges).
For Completing the Dish
Once the broth is ready (about 3 hours), let it cool to room temperature until it forms a natural gelatin.
Fill silicone molds with the broth gelatin. Roll out the pasta, brush with egg yolk, and prepare the cappelletti with two layers of pasta.
Once the cappelletti are ready, warm the Parmigiano Reggiano foam, cook the pasta, foam the base of the plate, drain the cappelletti in a pan with some good butter, serve them on the plate, season with oven-toasted saffron, and add a grating of lemon.
