Ingredients (for 4 people)
For the filling:
Mortadella Bologna, 270g
Parmigiano Reggiano cheese, 110g
Bonini Condiment Stravecchio, few drops
For the dough:
Flour, 400g
Salt, as needed
Eggs, 4
Method
First of all prepare the dough for the cappelletti, working the flour with the eggs and a pinch of salt. Let rest for about 30 minutes.
Meanwhile prepare the filling, just whisking Mortadella with Parmigiano Reggiano cheese and put the mixture into a sac a poche. Then roll out a thin sheet of dough, cut into squares of about 4 cm, place in the center of the dough the stuffing, adding in each one a drop of Bonini Condiment Stravecchio. Close the dough in two diagonally, press a little to seal the filling, and packed the cappelletti.
Cook the cappelletti in boiling salted water and, once drained, place them in a bowl and season with a little olive oil and a sprinkling of Parmigiano Reggiano, taking care to add before serving a few drops of Bonini Condiment Stravecchio to complete.
