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Cappelletti stuffed with spinach and Ricotta cheese with a sauce of thyme and tomatoes

Cappelletti stuffed with spinach and Ricotta cheese with a sauce of thyme and tomatoes

Sauce:

  • 2 shallots

  • 1 cloves garlic

  • fresh thyme

  • 1 can of peeled tomatoes

  • 10 San Marzano tomatoes

  • 1 dl white wine

  • salt and pepper

  • olive oil

Method:

  • Finely chop shallots and garlic

  • Saute in olive oil for 3 min. over medium heat

  • Add fresh thyme

  • Add San Marzano tomatoes

  • Let simmer for 3 min.

  • Add white wine

  • Let simmer for 3 min.

  • Add the peeled tomatoes

  • Let simmer for 10-15 min

  • Season with salt and pepper

  • While the sauce is getting finished cook the freshly made Cappelletti's for 6 min.

  • Serve in heated plates with a few sprigs of thyme and a little grated parmesan on top

 

Pasta dough for Capeletti's:

  • 300 durum flour

  • 3 eggs

  • 2 egg yolks

Knead flour and eggs thoroughly together and let the dough rest 1 hour in refrigerator wrapped in film. Run the batter through a pasta machine to end up with a thickness of about 1 1/2 mm. Punch out round circles. To "glue" the pasta together when folding, use a whipped egg and brush along the edge of the pasta pieces. Put a teaspoon filling on each and fold it that you have a "Mezzalune" then fold around that both corners meet together. Cook the cappelletti in approximately 6-8 minutes.

Filling:

  • 300 g of fresh spinach

  • 2 cloves garlic

  • 250 g ricotta

  • 100 grated Parmesan

  • salt and pepper

  • olive oil

Saute spinach and garlic in oil. When all moist has evaporated, season with salt and pepper. Let it cool down. Mix carefully with Ricotta and grated Parmesan and let cool in the fridge for 30 min.

Capeletti stuffed with spinach, Ricotta and Parmesan cheese

Capeletti stuffed with spinach, Ricotta and Parmesan cheese

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