Ristorante Antenna Dal Morino
Ingredients and quantities

Quantities for 4 people:

For the filling

  • 250g veal rump
  • 50g turkey breast
  • 100g grated Parmesan cheese
  • salt and pepper
  • nutmeg

For the pasta

  • 400g “00” flour
  • 4 eggs

For the sauce

  • 100g melted butter
  • 100g Pecorino cheese
  • salt and pepper
  • seasonal truffle
  • Fossa cheese from Talamello
Accompanying wines:
Trebbiano di Romagna

Meat cappellettini with seasonal truffle

Fresh homemade and hand-rolled pasta

Type of recipe: First courses

Click on the photos to enlarge

Preparation method:

For the filling: cook the meat, then mince it. Put in a bowl and add the grated Parmesan cheese, salt, pepper and nutmeg and mix together well to obtain a smooth mixture.

For the pasta: put the flour on a pastry board and make a well in the centre. Break the eggs into the well and then knead to obtain a uniform dough. Use a rolling pin to roll out the pasta until fairly thin then cut into small squares. Put a little filling in the centre of each square and close, forming the traditional small “hat” shape.

For the sauce: in a pan, mix together the melted butter, Pecorino cheese and shavings of fresh, seasonal truffle. Season with salt and pepper to taste.

Cook the pasta parcels in plenty of boiling salted water, drain when al dente and toss in the pan with the sauce. Serve with shavings of truffle and small shavings of Fossa cheese.

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