List of Ingredients
- 1 1/3 C. of flour
- 6 of egg yolks
- Extravirgin olive oil
- Salt
- 1 C. of extravirgin olive oil
- 2 TBSP. of Grana Padano PDO cheese
- 15 SHEETS of agaragar
- Pepper
- Parsley
- 7 OZ. of squash
- 2/3 C. of vegetable broth
- 1/2 shallot
- Extravirgin olive oil
- Bay leaf
- Salt
Method
Mix the flour with the egg yolks, add a pinch of salt, 1 tablespoon of oil and 1 1/2 tablespoons of water until an even dough is formed. Wrap it in plastic wrap and set it
in the fridge to rest for about 1 hour.
FOR THE FILLING: Chop a bunch of parsley. Heat the agar-agar in a pan with 2/3 cup water; as soon as it comes to a boil, pour the mixture into a bain-marie container over a bowl with water and ice; add the oil and blend until the emulsion becomes creamy. Add the Grana Padano cheese and blend again, adding 1 teaspoon chopped parsley and pepper. Pour the filling into a bowl and let it rest in the fridge for 1 hour.
Roll out the dough into thin sheets and cut out 48 squares with 2 1/4 inch sides. Place half a teaspoon of filling in the middle of each one, moisten the edges with a little water, close the squares into a triangle, seal them and fold up the sides to form cappelletti.
FOR THE TOPPING: Cut the squash into chunks and cook them in a saucepan for 40 minutes along with 1/2 cup water, half a sliced shallot, half a bay leaf and some salt. Then blend it with the vegetable broth and 3 tablespoons of oil to obtain a velvety sauce.
Cook the cappelletti in plenty of salted boiling water, then toss them in a pan with a little bit of oil for 30 seconds. Serve them with the velvety squash and a little bit of chopped parsley.