Albertina makes pumpkin cappellacci pasta! | Pasta Grannies
In this episode, we follow Albertina cooking for her local sagra, or food festival. She then welcomes us into her home and she prepares cappellacci pasta filled with pumpkin and served with butter and sage. Delicious! Here's her recipe:
For the ragu (please note that she makes this for the sagra with an attendance of 300 people!)
1.5kg celery
1.5kg carrots
1.5kg onions
pinch of black pepper
200g salt
10 kilograms of a balanced mix of pork sausage, pancetta, and beef
2.5 kilograms of tomato pulp
880 grams of tomato paste
bouquet garni: bay leaves, rosemary, and sage
1l of red wine
For the cappellacci for 3 to 4 people!:
For the dough:
200g flour
2 eggs
1 tablespoon olive oil
pinch of salt
For the filling:
300g violina pumpkin
a pinch of nutmeg
a pinch of black pepper
1 tablespoon of sugar
salt
120g parmigiano reggiano
breadcrumbs
Boil the cappellacci for 2 minutes, serve with butter and sage or with ragu, and buon appetito!
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