cappellacci

Like pane squarato in Marsala (a deliciously chewy bread that is boiled before baking, like bagels, and then flavored with fennel seeds); or animelle in Rome (toothsome sweetbreads, served with artichokes); or cappellacci di zucca in Ferrara (pasta envelopes with a pumpkin filling that teeters at the edge of sweetness where a pinch of nutmeg can play to its most subtle and delicious effect).

Delizia! John Dickie 2008

They say you should roll spaghettini or fettuccine until you can see your hand through the pasta, often the next-to-last setting For cappellacci or ravioli, roll it to the thinnest setting.

THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

To make the cappellacci, lay a length about 5 inches wide and 24 inches long of freshly made pasta on a board.

THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

They say you should roll spaghettini or fettuccine until you can see your hand through the pasta, often the next-to-last setting For cappellacci or ravioli, roll it to the thinnest setting.

THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

To make the cappellacci, lay a length about 5 inches wide and 24 inches long of freshly made pasta on a board.

THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

To make the cappellacci, lay a length about 5 inches wide and 24 inches long of freshly made pasta on a board.

THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

They say you should roll spaghettini or fettuccine until you can see your hand through the pasta, often the next-to-last setting For cappellacci or ravioli, roll it to the thinnest setting.

THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

Try the cappellacci pasta, filled with locally reared lamb and a creamy pecorino cheese sauce.

The Independent - Frontpage RSS Feed 2010

Incredibly good bread and olive oil and pumpkin cappellacci and squash "spaghetti" and roasted Brussels sprouts and … everything.

lacunae 2009

cappellacci of herb ricotta, soft egg, and Parmesan, 145-46

THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003