MADE WITH ITALIAN INGREDIENTS
ONLY BARN EGGS, 100% ITALIAN
Free from MSG, palm and rapeseed oil.
Sage and a knob of butter or stock.
Add the cappelletti to a large pan at bolling salted water and then simmer gently for about 2-3 minutes. Drain, season and serve.
Filling (38%): CHEESES 46,5% (Parmigiano Reggiano PDO 20,7%, Fontina PDO 20,7%, Pecorino Romano PDO 5,1%), ricotta (WHEY, MILK cream, salt), breadcrumbs (WHEAT flour type “0”), salt, nutmeg. Pasta (62%): durum WHEAT semolina, WHEAT flour, EGGS 16,7%, water. May contain traces of: soy, fish and crustaceans.
Keep refrigerated at + 4 ° c. One opened, used within 3 days.
Chef Pasquale Torrente's recipe
08 August 2019
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