Mushroom Cappelletti Recipe
Foraged mushroom, black walnut, mustard greens, brown butter emulsion, grana padano
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Ingredients
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Pasta Dough
Filling
Brown Butter Emulsion
Method
Pasta Dough
- 1
Make the Dough
In a mixing bowl, combine the flour and salt. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
Filling
- 2
Prepare the Filling
In a skillet, sauté the foraged mushrooms over medium heat until browned and tender. Stir in the chopped black walnuts and mustard greens, cooking until greens are wilted. Season with salt and pepper. Let cool, then mix in the grated Grana Padano.
Assembly
- 3
Assemble the Cappelletti
Roll out the pasta dough into thin sheets. Cut into squares (about 3 inches). Place a teaspoon of filling in the center of each square. Fold the squares into triangles, sealing the edges. Bring the two points of the triangle together to form the cappelletti shape. Repeat until all dough and filling are used.
Brown Butter Emulsion
- 4
Cooking
- 5
Serving
- 6
Serve
Plate the cappelletti, drizzle with remaining brown butter emulsion, and sprinkle with additional grated Grana Padano before serving.