Cappellacci Recipe
shrimp, saffron butter, fermented tomato sauce, parsley, basil, crispy anchovies
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Ingredients
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Cappellacci Ingredients
Method
Cooking Directions
Prepare the Saffron Butter
In a small saucepan, melt the butter over low heat. Add the saffron threads and cook gently for about 2 minutes. Remove from heat and set aside.
Cook the Shrimp
In a skillet over medium heat, add the shrimp and season with salt and black pepper. Cook for 3-4 minutes until shrimp are pink and cooked through. Remove from heat and set aside.
Cook the Cappellacci
Bring a large pot of salted water to a boil. Add the cappellacci and cook according to package instructions until al dente. Drain and reserve a little pasta water.
Combine the Sauce
In the skillet with the shrimp, add the fermented tomato sauce and stir to combine. Add the cooked cappellacci and a splash of reserved pasta water if needed to loosen the sauce.
Serve
Plate the cappellacci and garnish with crispy anchovies and additional parsley and basil if desired.