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

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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

Preparation:
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".


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