On our site you can find different types of cheeses, among these you cannot absolutely miss the Cacio del Po produced by Caseificio Borgonovo of Monticelli d’Ongina. Find below a recipe to try this tasty cheese, together with saffron, inside the cappelletti, stuffed pasta typical of Emilia-Romagna.
INGREDIENTS for 6 PEOPLE:
• 400 g of flour for pastry type 00
• 2 egg yolks and 3 whole eggs
• 2 sachets of saffron
For the stuffing:
• 300 g of milk
• 150 g of Cacio del Po cheese from Caseificio Borgonovo
• 50 g of butter
• 20 g of flour
• Q.B. of salt
Basil and Grana Padano to taste to garnish the dish
Place the flour in a fountain, make a hole in the center, insert the eggs and saffron dissolved in hot water, then knead until a smooth and homogeneous dough is obtained (you can do the same operation in a mixer). Then wrap it in a transparent food film and let it rest for 30 minutes.
Meanwhile, prepare the filling: in a pan, boil the milk, in another, melt the butter and slowly add the flour. When the milk is boiling, add the butter and flour mixture, stirring gently. You will have thus obtained a light béchamel in which you will completely melt the Cacio del Po previously cut into cubes.
Keep for a few minutes on low heat adjusting salt, then let the filling so obtained completely cool down to room temperature.
Roll out a fairly thin sheet of dough with a rolling pin, cut it into small squares of dough of about 5 cm on each side. With the filling, make balls warm with your hands and place them on the squares, close the dough in a triangle giving it the shape of the classic cappelletti. Cook the cappelletti in plenty of salted water to a boil. They will be ready when they come to the surface. Drain them gently and place them in a hot dish.
For a simple but tasty presentation of this stuffed pasta, we recommend adding a few basil leaves and Grana Padano PDO that you find on our site in different ages and weights.
Enjoy your meal!