Cappelletti is a beloved Italian pasta dish that has been enjoyed for countless generations. It is typically served as a first course and features small, stuffed pasta pockets filled with a delicious filling of cheese, meat, or vegetables. In recent years, a new twist on this classic dish has emerged: with a liquid heart.

The innovation of the liquid heart cappelletti comes from the kitchen of Chef Massimo Bottura of Osteria Francescana, a three-Michelin-starred restaurant in Modena, Italy. Chef Bottura is renowned for his creative and experimental approach to cooking, and this dish is no exception.

The cappelletti with a liquid heart is made by filling the pasta pockets with a mixture of Parmigiano-Reggiano cheese, meat , and cream. When the pasta is cooked, the broth and cream inside the pockets melt and mingle, creating a rich and flavorful sauce that is truly unique.

The dish has become a sensation in Italy and beyond, and for good reason. The combination of the delicate pasta pockets and the rich, flavorful filling is truly irresistible. The texture of the liquid heart is also noteworthy, as it provides a silky and creamy mouthfeel that sets this dish apart from others.

Making cappelletti with a liquid heart can be a bit challenging, as the filling is delicate and requires careful handling. That being said, many home cooks have successfully replicated the dish in their own kitchens. The key is to work gently with the pasta pockets and to make sure they are sealed tightly before cooking.

To make the pasta pockets, start by making a basic pasta dough with flour, eggs, and salt. Roll out the dough into thin sheets, and use a pastry cutter or knife to cut small squares, roughly 3-4cm in size. Place a small amount of the filling in the center of each square, and then fold the corners together to make a triangular shape. Use a fork to seal the edges of the pasta pocket, making sure are no gaps.

When it comes time to cook the cappelletti, bring a pot of salted water to a boil. Gently drop the pasta pockets into the water, being careful not to overcrowd the pot. Cook the pasta for 2-3 minutes, or until they float to the surface.

Once the cappelletti with liquid heart are cooked, they can be served in a variety of ways. Many people choose to simply drizzle them with olive oil and sprinkle with Parmesan cheese. Others prefer a more elaborate presentation and might serve them with a rich tomato sauce or a creamy Alfredo sauce.

No matter how you choose to serve them, cappelletti with a liquid heart are a true delight for any pasta lover. Whether enjoyed in a fancy restaurant or a cozy home kitchen, this dish is sure to impress. Give it a try and experience the magic of the liquid heart for yourself!

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