A perfect first course on any occasion and even more so for the upcoming Christmas holidays.
The recipe for Cappellacci with artichoke cream and scampi is tasty and delicate at the same time, seasoned with a very simple white monkfish ragout.
You can also choose ravioli as a pasta shape or whatever you like best, let's start with the recipe.
Ingredients for 4 people
For fresh pasta Cappellacci:
300 g of 00 flour
3 eggs
Filling:
4 artichokes
600 g scampi
4 tablespoons of grated grana padano or parmesan
olive oil
salt and peppar
Ragout:
300 g monkfish
1 clove of garlic
1 sprig of rosemary
extra virgin olive oil
30 ml brandy
salt and pepper
Decoration:
a few fresh marjoram leaves
fresh chives
Direction:
Clean the artichokes by eliminating the external leaves until the most tender ones are left, remove any thorns and internal fluff, cut them into strips, remove the hardest external part of the stems and steam everything until they are soft and then be blended.
In a pan with oil we fry the garlic with the rosemary, add the monkfish cut into small pieces, sauté well, add the brandy, add salt, pepper and after it has evaporated, turn it off.
Let's now turn to pasta. Place the flour in a well in a salad bowl or on a pastry board, add the eggs and knead until the mixture is smooth and elastic. Wrap in cling film and leave to rest for half an hour.
We clean the scampi by removing the head, shell and intestine, chop them with a knife to obtain a tartare which we season with very little oil, salt and pepper.
Now blend the artichokes with an immersion blender together with parmesan, salt, pepper and oil, we must obtain a cream without strings.
We roll out the pastry with the machine until we obtain the desired thickness (we started from one, folding it in three a couple of times and then proceeding up to 5) then cut out squares with ravioli molds, or with a knife.
In each square we insert a little artichoke cream and a little scampi tartare. Now close in a triangle (if the dough has dried out, moisten the edges with a little water) and then fold the ends back, joining them and pressing.
You can also roll the dough with a rolling pin if you don't have a machine, the important thing is the thickness of the dough.
We cook the cappellacci in plenty of salted water, it will take about 4-5 minutes but it depends on the thickness of the pasta, we season with the monkfish ragout from which we have removed the garlic and rosemary, and we decorate with a few marjoram leaves and some chives cut with the scissors.
Our Cappellacci with artichoke and scampi cream with monkfish ragout are ready, accompany them with a Prosecco or why not, a nice glass of Champagne.
#cappellacci #monkfish #scampi #homemadepasta #christmasrecipes #firstcourse #tortelli #freshpasta #christmasrecipes #prawsrecipes #artichokes #ravioli #cooking #food #foodie #holidayrecipes
Comments