Cappelletti filled with Valtellina Bresaola and mascarpone on arugula cream

🥟 Cappelletti with Bresaola and Arugula Cream: Gourmet Valtellinese Recipe

An elegant dish that combines Valtellinese tradition with the creativity of contemporary cuisine. The homemade cappelletti, filled with Bresaola della Valtellina IGP and mascarpone, are served on a velvety cream of potatoes, arugula and parsley, with a final touch of butter with thyme and grated grana. A recipe created by the chefs of the Ristorante Lanterna Verde di Villa di Chiavenna, perfect for special occasions or to impress with flavor 🧀🌿.

📝 Ingredients for 4 people

For the pasta:

• 100 g of 00 flour
• 300 g of durum wheat semolina
• 1 whole egg
• 3 yolks
• 1 tablespoon of extra virgin olive oil
• Salt to taste
• Water to taste

Preparation: Knead all ingredients until you get a homogeneous and compact dough. Cover and let it rest in a cool place for about 2 hours.

For the filling:

• 150 g of Bresaola della Valtellina IGP (top round)
• 150 g of mascarpone
• Fresh cream to taste (only if necessary to soften the filling)

Preparation: Blend the chopped bresaola with the mascarpone. If the mixture is too thick, add a little cream. Season with salt.

For the arugula cream:

• 100 g of potatoes
• 100 g of milk
• 100 g of cream
• 15 g of fresh parsley
• 2 g of arugula
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation: Peel and cut the potatoes, cook them in milk and cream. Blend with a little cooking liquid, add parsley, arugula, and EVO oil. Strain, season with salt and keep warm.

👩‍🍳 Preparation of the cappelletti:

1. Roll out the dough into a thin sheet.
2. Cut out 5x5 cm squares.
3. Brush two sides with beaten egg, place a little filling in the center, and fold to form the cappelletti.

🍽️ Finalizing the dish:

1. Cook the cappelletti in plenty of salted water.
2. Drain and sauté with a knob of butter and fresh thyme leaves.
3. Place them on a deep plate on top of the warm arugula cream.
4. Finish with a grating of grana and a drizzle of butter sautéed with thyme.

🍷 Recommended wine:

Sassella – Valtellina Superiore DOCG, to complement the richness of the dish with the elegance of local wines.

📚 Recipe in collaboration with: The chefs of the Ristorante Lanterna Verde di Villa di Chiavenna
📷 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe.