Cappellotti filled with boiled shoulder ham with cherry tomatoes and basil

Type of recipe: First courses

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Preparation method:

For the filling: mince the boiled shoulder ham and add the eggs, cheese, salt, pepper and nutmeg.

For the pasta: prepare the pasta in the traditional manner, then roll out thinly. Cut strips of pasta about 10cm wide and place dessert spoonfuls of filling along each strip. Fold over the pasta, covering the filling and taking care to remove any air from each parcel. Use a round pastry cutter to cut the parcels into a crescent moon shapes.

For the sauce: sauté the onion in a pan with a knob of butter. Brown well and then add the cherry tomatoes. Cook over a medium heat for 10 minutes then add salt, pepper and fresh basil.

Cook the cappelloti in plenty of boiling salted water for about 5 minutes. Toss the pasta in a pan with some grated Parmesan cheese. Drizzle over some extra-virgin olive oil and serve.

Preparation method:

For the filling: mince the boiled shoulder ham and add the eggs, cheese, salt, pepper and nutmeg.

For the pasta: prepare the pasta in the traditional manner, then roll out thinly. Cut strips of pasta about 10cm wide and place dessert spoonfuls of filling along each strip. Fold over the pasta, covering the filling and taking care to remove any air from each parcel. Use a round pastry cutter to cut the parcels into a crescent moon shapes.

For the sauce: sauté the onion in a pan with a knob of butter. Brown well and then add the cherry tomatoes. Cook over a medium heat for 10 minutes then add salt, pepper and fresh basil.

Cook the cappelloti in plenty of boiling salted water for about 5 minutes. Toss the pasta in a pan with some grated Parmesan cheese. Drizzle over some extra-virgin olive oil and serve.