Italian versionInglés version

Cappelletti di magro alla Romagnola - Recipe of Emilia-Romagna cuisine

  1. Recipes respecting tradition
  2. >
  3. Emilia Romagna
  4. >
Regional tradition in the kitchen

Regional tradition in the kitchen

Emilia Romagna
Emilia Romagna - Tradition in the kitchen

Cappelletti of lean Romagna style

Cooking recipe, from the culinary tradition of the Italian regions.

ingredients: (For 6 people)

Ingredients for the filling:
- 500 g. Ricotta
- 500 g. soft cheese "Bazzotto"
- 100 g. Parmesan
- 2 eggs
- A pinch of nutmeg

Ingredients for the pastry:
- 600 g. flour
- Eggs

Mix the ricotta in a bowl with the other ingredients for the filling.
Then prepare the dough kneaded continuously until it is very smooth and homogeneous.
Then cut it into many squares of about 5 cm. side and on each place a 1 / 2 half a teaspoon of filling in, shut the door triangle doing well join the edges, and then turn each triangle around a finger and overlap the two ends.
The authentic Cappelletto Romagnolo assume in this way the characteristic shape of a "beret".

Update description Cappelletti di magro alla RomagnolaUpdate description Cappelletti di magro alla Romagnola

"Cappelletti of lean Romagna style"
Do you know this recipe of Emilian-Romagna cuisine?
Contribute to this project too, publish your images.

Menu Emilia Romagna

Cappelletti of lean Romagna style - For other topics, consult the main menu of the Emilia Romagna

info Emilia Romagna

Recipes from Emilia-Romagna cuisine

Select a category to get a list limited to the corresponding cooking recipes.

Meat and offal
Side dishes and vegetables
Bread, savory pies, pizzas and focaccia
Pasta, rice, gnocchi, polenta, couscous and rutting
Fish, shellfish and crustaceans

Enogastronomy Emilia Romagna

similar topics