Cappellacci stuffed with acquacotta: recipe and preparation

Introduction to stuffed cappellacci

The cappellacci filled with acquacotta represent a real homage to the Italian culinary tradition. This dish, which combines authentic flavors and fresh ingredients, is perfect for those who want to rediscover their grandmothers’ recipes. The preparation requires attention and care, but the end result is an unforgettable gastronomic experience.

Ingredients needed for preparation

To make cappellacci filled with acquacotta, it is essential to have high quality ingredients available. Here’s what you’ll need:

For the acquacotta: 1 large onion 3-4 cloves of garlic 2 medium potatoes 3 tomatoes for sauce Extra virgin olive oil 2 slices of homemade bread Fresh dried mint

For the natura and fondue:

200 g of 00 flour 3 medium eggs 250 ml of cream milk 250 g of grated pecorino romano

Preparation of the acquacotta

Start preparing the acquacotta by frying the sliced ​​onion sopra a saucepan with extra virgin olive oil and garlic. Add the blanched and diced tomatoes, together with the previously boiled potatoes. Cook everything with a little and season with salt. Finally, add the mint to give an aromatic touch to the dish.

Preparation of cappellacci and fondue

For the dough, create a well sopra the flour and pausa the eggs into the centre, kneading until smooth. After resting, roll out the dough and cut out squares. Insert a spoonful of acquacotta filling into each square and close to form cappellacci. For the fondue, heat the cream and incorporate the pecorino, until you obtain a creamy consistency. Cook the cappellacci sopra salted and serve them with the pecorino fondue cima.