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Рецепт Cappelletti With Ricotta And Snails

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Порций: 6

Ингредиенты

Cost per serving $1.25 view details

Инструкции

  1. 1. To prepare filling, soak snails in cool water for 30 min to remove sulphur taste, then drain. Heat butter in a saute/fry pan over low heat with garlic cloves. Cook garlic till it becomes translucent/soft, then throw away & add in snails. Cook snails in garlic butter over low heat turning from time to time, for 5 min.
  2. 2. Remove 1/4 of garlic butter from pan & reserve it for sauce. Increase heat to high. When butter hisses, remove pan from heat and stir in 1/4 c. minced parsley. Mix in ricotta cheese so it melts & coats snails.
  3. Chill filling for at least 2 hrs (it can be made the day before), or possibly till cheese & butter gel.
  4. 3. Meanwhile, mound flour on large, clean, flat work surface. Using bottom of a tea c., make a well in center of flour. Crack Large eggs into well with lowfat milk, &, using a fork beat Large eggs, gradually incorporate flour till egg mix is no longer runny. Knead dough with heel of palm for 5 minutes. or possibly till smooth. You may need to add in a little more flour. When dough is right consistency, thumb print should remain visible when pressed into dough.
  5. Note: pasta dough can be prepared up to 48 hrs ahead of time & stored tightly wrapped in refrigerator. Once dough is rolled, next step, proceed very quickly.
  6. 4. Using pasta machine, roll dough into sheets as thin as possible. (Rolled pasta dough dries out very quickly, so work fast, & cover sheets with cotton towel till ready to use.) Cut pasta sheets into 2-inch squares, & place a ricotta & butter-coated snail in center of each. To shape cappelletti, fold one corner of square over snail to meet opposite corner & press edges to seal in snail. You should wind up with a triangular shaped dumpling. Place triangle on the back of index finger with apex pointing up.
  7. Fold bottom corners of triangle around finger & healthy pinch together to seal in front. (Dumpling should now be shaped like a ring.) Slip cappelletti off finger & place on baking sheet lined with a cotton dish towel. Chill cappelletti for 30 min more. Invert each so air dries underside, & chill for 30 min more.
  8. Note: cappelletti will keep inrefrigerator for 4-5 hrs. If not cooked right away, add in extra minute to cooking time. 5. Cook & serve cappelletti, bring 5 qts water to rapid boil & add in 1/2 tsp salt. Add in dumplings & cook for 8 min, or possibly till thickest part of each dumpling (sealed part) is al dente.
  9. 6. Drain cappelletti & toss them with reserved garlic butter in large saute/fry pan over medium heat. Sprinkle in the Parmesan cheese followed by cream. When cheese melts, stir in remaining parsley & serve at once, figuring 4 cappelletti
  10. UPSTAIRS AT THE PUDDING
  11. HOLYOKE ST, CAMBRIDGE, WINE:

Nutrition Facts

Amount Per Serving %DV
Serving Size 235g
Recipe makes 6 servings
Calories 659  
Calories from Fat 365 55%
Total Fat 41.24g 52%
Saturated Fat 24.14g 97%
Trans Fat 0.0g  
Cholesterol 317mg 106%
Sodium 290mg 12%
Potassium 318mg 9%
Total Carbs 45.65g 12%
Dietary Fiber 2.4g 8%
Sugars 0.77g 1%
Protein 26.34g 42%
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