Prosciutto Crudo & Cheese Cappelletti

[Cotty]

Saw this as an advertisement in a newspaper, thought I might give it a go

http://www.giovannirana.co.uk/fresh_pasta/prosciut...

2 packs of Giovanni Rana Prosciutto Crudo & Cheese Cappelletti
1 head of Cavolo Nero (Italian Cabbage)
1 onion
120g of italian Pancetta
250ml Chicken stock
Grated Parmesan

Finely chop the onion and roughly dice the panchetta, saute both the onion and pancetta in a saucepan with oil. Finely slice the cabbage. add stock to the pan and heat until simmering. Add cabbage & simmer for 2 mins, add the pasta and bring to the boil for another min.

Serve imediately in soup plates sprincled with grated parmesan

[smiller]

Go to Valeggio in Northern Italy, and this is exactly the sort of thing the local trattorias specialise in.

Sounds good!

[Cotty]

I think it needs work

[prand]

That does look a lot more appetising than the bowls of crap my local noodlebar serves up, so well done, hope you enjoyed it!

[Cotty]

It came out a but too salty. I think I used too much Pancetta.

Will know for next time.

[Plotloss]

How did you make the chicken stock?

Bones or cubes?

[sleep envy]

1 boiling chicken
1 good size piece of brisket (with the fat)
2 carrots (whole)
1 onion (whole)
3 sticks of celery (whole)
1 sprig of rosmary
2 cloves of garlic
1 sprig of parsley
1 chicken and 1 beef stock cube
seasoning
3 litres of water
boil for and hour and a half

quick tip - put the chicken and beef in cold water and bring to the boil, them remove the 'scum'

once it stops producing that tip in the veg

cappelletti is a whole heap of work I won't bother going into suffice to say it take me a full weekend to make 400 by hand every xmas but they do freeze very well

the chicken and beef go very well with veg in vinegar

Edited by sleep envy on Saturday 15th November 19:51