Cappelletti Filled With Mortadella And Bonini Condiment Stravecchi
First of all prepare the dough for the cappelletti, working the flour with the eggs and a pinch of salt. Let rest for about 30 minutes.
Meanwhile prepare the filling, just whisking Mortadella with Parmesan cheese and put the mixture into a sac a poche.
Then roll out a thin sheet of dough, cut into squares of about 4 cm, place in the center of the dough the stuffing, adding in each one a drop of Bonini Condiment Stravecchio. Close the dough in two diagonally, press a little to seal the filling, and packed the cappelletti.
Cook the cappelletti in boiling salted water and, once drained, place them in a bowl and season with a little olive oil and a sprinkling of Parmesan, taking care to add before serving a few drops of Bonini Condiment Stravecchio to complete.
Ingredients for 4 people:
For the filling:
270 gr. Mortadella of Modena
110 gr. Parmigiano Reggiano
Drops of Bonini Condiment Stravecchio
For the dough:
400 gr. of flour