Cappelletti Pesaresi is a traditional Italian dish originating from the region of Marche. These small, stuffed pasta parcels are a staple in Italian cuisine, known for their delicate taste and exquisite filling. In this article, we will explore the history and recipe of Cappelletti Pesaresi.

The origins of Cappelletti Pesaresi date back to ancient times when the Romans ruled over the Italian peninsula. The word “cappelletti” translates to “little hats” in English, referring to the unique shape of the pasta. Legend has it that the dish was created by a local woman in the town of Pesaro, who wanted to impress her noble guests.

To make Cappelletti Pesaresi, you will need the following ingredients:

– 300g of all-purpose flour
– 3 eggs
– 250g of ricotta cheese
– 100g of Parmigiano Reggiano cheese
– 100g of prosciutto di Parma
– 1 small onion, finely chopped
– A handful of fresh parsley, finely chopped
– Salt and pepper to taste
– Butter for sautéing

To prepare the pasta dough, place the flour in a large bowl and create a well in the center. Crack the eggs into the well and slowly incorporate the flour into the eggs, using a fork or your hands. Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.

While the dough is resting, prepare the filling. In a bowl, combine the ricotta cheese, grated Parmigiano Reggiano, finely chopped prosciutto di Parma, chopped onion, and parsley. Season the mixture with salt and pepper and mix well until all the ingredients are evenly distributed.

Once the dough has rested, divide it into three equal portions. Take one portion and roll it out into a thin sheet using a rolling pin or pasta machine. Cut the sheet into small squares, roughly 2-3 inches in size.

Place a small dollop of the filling in the center of each square. Fold the square diagonally to form a triangle, pressing the edges together to seal the filling inside. Bring the two opposite corners of the triangle together and press them firmly to create the characteristic “little hat” shape. Repeat this process with the remaining dough and filling.

In a large pot, bring salted water to a boil. Carefully drop the cappelletti into the boiling water and cook for about 3-4 minutes until they float to the surface. Remove the cappelletti with a slotted spoon and transfer them to a serving dish.

In a separate pan, melt some butter over medium heat. Sauté the cooked cappelletti in the butter for a few minutes, allowing them to absorb the flavors. Serve the Cappelletti Pesaresi hot, garnished with additional grated Parmigiano Reggiano and a sprinkle of freshly chopped parsley.

Cappelletti Pesaresi is a labor of love, requiring time and patience to prepare. However, the end result is well worth the effort. The delicate pasta combined with the rich and flavorful filling creates a truly mouthwatering dish that will transport you to the heart of Italy.

So the next time you’re craving authentic Italian cuisine, why not try your hand at making Cappelletti Pesaresi? With its timeless recipe and centuries-old tradition, this dish is sure to impress your family and friends. Buon appetito!

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