Chef Federico Alessandri © 2024
Cappelletti Pecorino and Parmigiano, Fava Beans and Speck
Preparation
Work the dough for the pasta as demonstrated during the class, and then let it rest wrapped in transparent plastic paper in the fridge for 1 hour.
Heat the fresh cream in a pot on a gentle flame. The cream has to get hot without boiling, and cook until its volume has been reduced by half. Once reduced, turn off the burner and wait until the temperature is between 122 and 131 degrees Fahrenheit, then add the cheeses and whisk until creamy and nicely melted. After letting the mixture cool, put it in a saccapoche. Assemble the cappelletti as demonstrated in class.
Blend the frozen fava beans (buy frozen, don’t defrost them !) Remember to save some fava for decoration. Once pulverized, add the boiling water, then strain. The result has to be creamy, so careful to not add too much water and make it into a liquid. You can always add more water if needed. Adjust the flavor with salt and pepper.
Cut the speck or bacon into thin slices and cook in a pan until crispy.
Now boil the cappelletti in a pot of salted water for 3 to 4 minutes. Once ready, take them out of the water and put them in a bowl with 3 tablespoons of e.v.o.oil.
Presentation:
Heat the fava bean cream and paint/decorate your plate, put the cappelletti on the cream and finish the decoration with some raw defrosted fava and the crispy speck.
• Ingredients for 4 people:
•
• For the pasta-
• eggs XL ( 6,3 ounces )
• 00 flour ( all purpose ) 10,5 ounces
• pinch of salt
• the spoon of e.v.o.oil
•
• For the filling-
• fresh whipping cream 1,05 cups
• pecorino cheese 3,500 ounces
• parmigiano cheese 2,3 ounces
•
• For the sauce-
• frozen fava beans 10,5 ounces
• hot water 17 ounces
• salt and black pepper
•
• For decoration-
• speck/bacon
• raw fava beans
•
Preparation
Work the dough for the pasta as demonstrated during the class, and then let it rest wrapped in transparent plastic paper in the fridge for 1 hour.
Heat the fresh cream in a pot on a gentle flame. The cream has to get hot without boiling, and cook until its volume has been reduced by half. Once reduced, turn off the burner and wait until the temperature is between 122 and 131 degrees Fahrenheit, then add the cheeses and whisk until creamy and nicely melted. After letting the mixture cool, put it in a saccapoche. Assemble the cappelletti as demonstrated in class.
Blend the frozen fava beans (buy frozen, don’t defrost them !) Remember to save some fava for decoration. Once pulverized, add the boiling water, then strain. The result has to be creamy, so careful to not add too much water and make it into a liquid. You can always add more water if needed. Adjust the flavor with salt and pepper.
Cut the speck or bacon into thin slices and cook in a pan until crispy.
Now boil the cappelletti in a pot of salted water for 3 to 4 minutes. Once ready, take them out of the water and put them in a bowl with 3 tablespoons of e.v.o.oil.
Presentation:
Heat the fava bean cream and paint/decorate your plate, put the cappelletti on the cream and finish the decoration with some raw defrosted fava and the crispy speck.
• Ingredients for 4 people:
•
• For the pasta-
• eggs XL ( 6,3 ounces )
• 00 flour ( all purpose ) 10,5 ounces
• pinch of salt
• the spoon of e.v.o.oil
•
• For the filling-
• fresh whipping cream 1,05 cups
• pecorino cheese 3,500 ounces
• parmigiano cheese 2,3 ounces
•
• For the sauce-
• frozen fava beans 10,5 ounces
• hot water 17 ounces
• salt and black pepper
•
• For decoration-
• speck/bacon
• raw fava beans
•
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