Prosciutto and parmesan cappellacci
with brown butter and asparagus
SERVES 4-6 // PREP TIME 30 MINS // COOK 10 MINS (PLUS RESTING)A simple filling of fancy ham and cheese
for this hat-shaped pasta is complemented
here by a nutty brown-butter sauce.150 gm chilled butter, diced
2 tsp fresh thyme
2 tsp fresh oregano
2 bunches asparagus,
trimmed and coarsely
chopped
2 tsp lemon juice
Finely grated parmesan
(optional), to serve
SEMOLINA PASTA DOUGH
300 gm (2 cups) semolina flour,
plus extra for dusting
75 gm (½ cup) plain flour, plus
extra for dusting
4 eggs
PROSCIUTTO AND
PARMESAN FILLING
80 gm prosciutto, finely
chopped
60 gm coarsely grated
parmesan
40 gm breadcrumbs from
a crusty white loaf,
crusts removed
2-3 tbsp milk1 For pasta dough, process
ingredients and a pinch of salt
in a food processor until a
dough forms. Add a couple
of teaspoons of water if
necessary to bring it together.
Turn out onto a lightly floured
surface and knead until smooth
(2-3 minutes). Cover with
plastic wrap and rest for
30-40 minutes.
2 For prosciutto and parmesan
filling, combine ingredients in
a bowl and season to taste.3 Divide pasta dough into
6 and, working with a piece at
a time (keep remaining covered),
roll through a pasta machine on
the widest setting a few times,
folding as you go, to laminate
the dough, then dust if
necessary with a little flour to
prevent sticking. Continue
rolling and folding, reducing
settings notch by notch until
pasta is a long thin sheet about
9cm wide. Cut sheets into
8cm-9cm squares and place
a teaspoonful of filing in the
centre of each. Working with a
square at a time, brush edges
with a little water and fold into
a triangle, gently pushing out
air and pressing around filling
to seal. Brush tips with a little
water, then bring to the centre,
and press together to seal.Place on a tray dusted with
semolina flour and repeat with
remaining dough and filling.
Cappellacci can be made up
to a day ahead, covered and
refrigerated before cooking.
4 Heat a wide deep frying pan
over high heat. Add butter and
cook, swirling pan occasionally,
until butter is nut-brown and
foaming (3-5 minutes). Add
herbs and season to taste.
5 Cook cappellacci and
asparagus in a large saucepan
of boiling salted water until
pasta is al dente and asparagus
is bright green (2-3 minutes).
Drain, then add to brown butter
along with lemon juice and toss
to coat well. Serve scattered
with parmesan.
Wine suggestion Light, juicy
dolcetto.PREVIOUS PAGE White
plate and Brett Stone bowl
(bottom) from Elph Store.
Bowl (centre) from Cherie
Peyton. Stanley Rogers forks
from Peter’s of Kensington.
Cappellacci All props
stylist’s own. Busiate
Bowl from Batch Ceramics.
All other props stylist’s
own. Stockists p175.108 GOURMET TRAVELLER