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Large Cappelletti with crab, clams and kumquats

Large Cappelletti with crab, clams and kumquats

What you need (sauce):

  • 400 g clams

  • 4 ripe Kumquats

  • 2 shallots

  • 1 zucchini

  • 1 dl white wine

  • Fresh lemon thyme

  • 100 butter

  • 1 orange or lemon (zest only)

  • salt and pepper

  • olive oil

Prepping:

  • Make desired amount of Cappelletti ( 1-2 each person as a starter 3 as a main)

  • Finely chop shallots

  • Cut the kumquats into quaters

  • Finely dice zucchini ( 2-3 mm)

  • Heat 4 plates in oven (50 degrees)

Method:

  • In a pot, saute the shallots in a little olive oil (2-3 min)

  • Add white wine and bring to a boil

  • Add clams and cook for only 3 min that they just open

  • Take out the clams and keep the liquid in the pot

  • Take out the clams from shells and set aside

  • Bring a pot of 3 l salted water to the boil

  • Bring the Clams liquid to the boil

  • Add plenty of lemon thyme sprigs

  • Shut down heat completely and add the butter to the liquid

  • Let the butter melt completely

  • Add the diced zucchini

  • Add the kumquats

  • Season with salt and pepper

  • In the pot with boiling salted water, add the capelettis

  • Cook for 6-7 min

  • Add the clams to the sauce that they get a little heat again (eventually turn up heat to low)

  • Take up the capelettis and brush immediately with some of the buttery sauce

  • Arrange the capelettis on heated plates

  • Drizzle with sauce

  • Top with a few lemon thyme sprigs an zest of orange or lemon

  • Serve

Pasta dough for Cappelletti:

  • 150 durum flour (100g fine 50g coarse)

  • 2 eggs

  • 2 egg yolks

  • 1tsp olive oil

  • pinch of salt

Knead all ingredients 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 circles of a diameter of 12 cm!. 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 ravioli in approximately 6-7 minutes.

Filling:

  • 200 g of crab meat

  • 100 g of Ricotta cheese

  • 2 tsp finely chopped kumquats

  • 1 tsp lemon juice

  • salt and pepper

Mix all ingredients, season with salt and pepper and let cool in the fridge for 30 min.

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