Cappelletti stuffed with olive oil and parmigiano cheese

Method

• 1

  Place the flour on a board, make a well in the centre and add 4 egg yolks after beating them with a fork. Knead until the dough is smooth, then wrap it in clingfilm and put it in the fridge to rest for about 1 hour.

  • 2

    Blend the milk, a pinch of salt and the Olitalia "La nostra Riserva" extra virgin olive oil until smooth. When the mixture has emulsified, add the Parmigiano Reggiano, blend again and leave in the fridge for 1 hour.

    • 3

      Roll out the pasta to the minimum thickness using a machine. Use a sac-à-poche to place some filling every 2/3 cm. Then fold the pasta sheet over itself, cut it and close the pasta pieces in the shape of cappelletti. Cook the cappelletti in boiling salted water, drain and put them in a bowl.

      • 4

        Wash the sage and let it dry in a microwave oven for about 4 minutes. Then grind it using a mixer. Sift through a fine-mesh sieve.

        • 5

          Mix all the ingredients. Roll out the dough on a baking tray. Bake at 200°C/392°F for about 15 minutes.

        Garnishing and food planting

        Place the cappelletti in a soup plate, put some small slivers of schiacciata on top to give the dish a crunchy texture, and sprinkle some sage powder with a final drizzle of Olitalia "La nostra Riserva" extra virgin olive oil.