Cappellacci with Cotechino and Lentil Cream
Category: First Course
Serves: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 165g |
| All-purpose flour | 300g |
| Extra virgin olive oil | as needed |
| Fine salt | as needed |
| Sage leaves | 2 |
| Rosemary sprig | 1 |
| Ground black pepper | as needed |
| Pre-cooked cotechino sausage | 500g |
| Potatoes | 150g |
| Cow’s milk ricotta | 100g |
| Parmesan Reggiano DOP | 30g |
| Fine salt | as needed |
| Ground black pepper | as needed |
| Dried lentils | 150g |
| Bay leaf | 1 |
| Yellow onions | 1 |
| Carrot | ½ |
| Celery | ½ |
| Garlic clove | 1 |
| Fine salt | as needed |
| Ground black pepper | as needed |
| Extra virgin olive oil | as needed |
| Water | 1L |
Instructions:
-
Prepare the Filling:
Begin by boiling the potatoes, which will be used in the filling. The cooking time will vary depending on their size but should take around 30 to 50 minutes. While the potatoes cook, make the pasta dough. Sift the flour into a mixing bowl, then add the eggs and begin mixing with a fork. Once combined, wrap the dough in plastic wrap and set aside to rest. -
Cook the Cotechino:
In the meantime, cook the cotechino following the instructions on the packaging. For this recipe, we submerged it in cold water and cooked it for approximately 30 minutes. When the cotechino is done, remove it from the water, ensuring not to burn yourself on the hot liquid. Carefully peel the casing off, then transfer the cotechino to a cutting board and mash it with a fork. -
Mash the Potatoes:
Once the potatoes are tender, test their doneness by pricking them with a fork—if it slides in easily, they are ready. Drain them and set them aside. Add the potatoes to the same bowl as the cotechino and mash them together. Incorporate the ricotta cheese and grated Parmesan Reggiano into the mixture. Season with salt and pepper to taste. -
Prepare the Lentil Cream:
For the lentil cream, clean and finely chop the carrot, onion, and celery. Alternatively, you can use a food processor for a quicker result. In a large pot, add the lentils, bay leaf, and enough water to cover the ingredients. Bring to a boil, then simmer until the lentils are tender, about 25-30 minutes. Once cooked, discard the bay leaf and drain, saving some of the cooking liquid. -
Sauté the Vegetables:
In a frying pan, heat some olive oil, then add the garlic clove and the finely chopped carrot, onion, and celery. Sauté over medium heat until softened. Once the vegetables have softened, add the cooked lentils and sauté for another few minutes. Remove the garlic clove and transfer everything to a blender, adding some of the reserved cooking liquid to help blend into a smooth cream. For an even silkier texture, you can strain the lentil cream through a fine sieve. -
Make the Pasta:
Roll out the pasta dough to a very thin sheet using a pasta machine or a rolling pin. If using a stand mixer, start with the widest setting and gradually move to smaller ones. If the dough feels too sticky, dust it lightly with some durum wheat flour. Once rolled out, trim the edges if needed. Cut the dough into small squares, large enough to hold the filling (roughly 5 cm x 5 cm). -
Assemble the Cappellacci:
Place about half a teaspoon of the cotechino and potato filling in the center of each pasta square. Pinch the corners together to form a pouch, ensuring the edges are sealed tightly. -
Cook the Cappellacci:
Bring a pot of salted water to a boil and cook the cappellacci. Depending on how dry the pasta is, cook for 2 to 4 minutes. The fresh pasta should float to the surface when it’s done. Once cooked, drain the cappellacci and transfer them directly into a pan with hot olive oil, rosemary sprig, and sage leaves. Gently sauté the pasta to infuse it with the fragrant herbs and oil. -
Prepare the Plate:
To serve, spread a spoonful of the smooth lentil cream on each plate. Place the cappellacci on top and garnish with a few sage leaves, rosemary sprigs, and a crack of black pepper. -
Enjoy!
Your delicious Cappellacci with Cotechino and Lentil Cream is ready to be served! Enjoy this hearty and flavorful dish that’s perfect for any special occasion.
Tips:
- You can make the lentil cream ahead of time and store it in the fridge for a few days or freeze it for later use.
- If you don’t have cotechino, you can substitute with other sausages or meats like pork or veal.
- To add a touch of richness, sprinkle a little extra Parmesan on top just before serving.
This recipe combines the comforting, rustic flavors of Italy, featuring tender homemade pasta filled with savory cotechino and potato, paired with a creamy, earthy lentil sauce. A perfect meal for family gatherings or festive occasions!
