Diego Bongiovanni prepare cappellacci pasta with turnips, potatoes, and ricotta, The test of the cook
Cappellacci pasta with turnips, potatoes and cheese is the recipe of Diego Bongiovanni for the test of The chef's recipes today, January 11, 2019. With a large full of joy and vivacity, as always, Bongiovanni showed in The kitchens at la prova del cuoco today the recipe of his first dish. In the menu of the day, a dish of white turnips, and the original idea is to put the turnip in the filling of the hats. The sauce for seasoning hats Diego Bongiovanni is really fast and easy, with just a bit of olive oil and salted anchovies, chopped parsley and complete with grated cheese. The recommendation is not to mix the garlic but remove it. Here is the recipe from The test of the chef of today, 11 January 2019, the recipe for the handmade pasta in white Diego Bongiovanni.
Ingredients for the hats with turnips, potatoes and ricotta Diego Bongiovanni from The proof of the cook: 200 g flour 00, 3 eggs, 200 g boiled potatoes, 200 g turnips, cooked, 100 g ricotta, 50 g grated cheese, 1 clove of garlic
Preparing home made cappellacci pasta filled with beets, ricotta and potatoes test cook today: knead the flour with the eggs, and we get the classic dough that you wrap in the foil; let rest about 30 minutes then take the dough and get the rims. Now for the filling, and then in a pan heat a little oil with a clove of garlic, add the beets already cooked and cut in slices; let cook for few minutes. We remove the garlic and blend everything with the mixer to dive, we get a fine cream to which we add potato boiled and cold, the ricotta, the grated cheese, squeeze and obtain a homogeneous mixture. Farciamo the circles of dough with this cream, richiudiamo and we get a half-moon, then the gossan. Boil in boiling, salted water a few minutes, it only takes 3. Down and we pan with olive oil, anchovy, and chopped fresh parsley. We serve by completing with the grated cheese.
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