Name: Cappellacci with Mushroom Sauce (Cappellacci al Sugo di Porcini)
Yield: Serves 6-8 (about 5 cappellacci each)
Cuisine: Italian
Ingredients: 250 g (9 oz) fresh ceps, or 250 g (9 oz) field mushrooms, plus 25 g (1 oz) dried porcini soaked for 10 minutes in warm water; 3-4 tbsp double cream; 5 grates of nutmeg; 55 g (2 oz) roasted shelled hazelnuts, finely chopped; 1 tbsp olive oil; 150 g (5½ oz) fresh Italian sausage, skins removed, or finely minced fresh pork; 450 g (1 lb) Basic Pasta Dough; 1 egg, beaten; 55 g (2 oz) Parmesan, freshly grated; salt and pepper to taste; 75 ml (2½ fl oz) dry white wine; 1 tbsp chopped fresh flat-leaf parsley; 1 garlic clove, finely chopped; 4 tbsp freshly grated Parmesan; 55 g (2 oz) butter; 2 tbsp each of chopped fresh flat-leaf parsley and chives

Preparation info

Serves
6-8
(about 5 cappellacci each)

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘Once you are adept at making pasta at home, this dish will be easy. Like the previous recipe, it requires a little patience and a fair amount of ambition, but the result will be worth it! The cappellacci can even be made the day before, but they must be stored overnight in the refrigerator wrapped in a clean cloth.’

Ingredients

450 g (1 lb) Basic Pasta Dough
1 egg, beaten

Method

Make the pasta according to the basic recipe, and set it aside, covered, while you make the filling. Lightly fry the sausage meat or pork for a few minutes in the olive oil, then set aside. When cool, mix with all the other filling ingredients.

Roll out the pasta dough as thinly as possible and cut into circles of 8-9cm (about 3½ in) in diameter. Cut only two to three circles at a time