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Chestnut Stuffed Cappellacci with Brown Butter Sauce!

Ingredients:
250g of chestnuts, cooked and peeled
500g of all-purpose flour
3 medium eggs
2 tablespoons of olive oil
1 tablespoon of butter
1 tablespoon of parsley, chopped
1 teaspoon of salt
1 pinch of freshly ground black pepper

Instructions:
1. Place the flour in a large bowl and make a well in the center of it.
2. Put the eggs into the well and mix with a fork until they are fully combined with the flour.
3. Gradually add the olive oil along with a teaspoon of salt and mix until the dough is smooth and elastic.
4. Knead the dough on a lightly floured surface for an additional 5 minutes.
5. Let the dough rest for 30 minutes and then roll it out as thin as possible.
6. Cut out circles and add a teaspoon of the chestnut mixture in the center of each.
7. Seal each cappellacci by folding each circle in half and pinching the edges together to form a purse shape.
8. Bring a large pot of salted water to a boil, then add in the cappellacci and simmer for about 8 minutes.
9. Strain the cappellacci and transfer them to a serving bowl.
10. Melt the butter in a saucepan and add the chopped parsley, salt and pepper.
11. Drizzle the butter sauce over the cappellacci and serve.

Nutrition:
Calories 396, Fat 14g, Carbohydrates 57g, Fiber 4g, Sugar 4g, Protein 10g

Wine Pairing:
This delicious pasta dish pairs perfectly with a Prosecco Superiore.

Descriptive Paragraph

History of Chestnut Stuffed Cappellacci with Brown Butter Sauce

Chestnut Stuffed Cappellacci with Brown Butter Sauce is an Italian dish believed to have originated in the Emilia-Romagna region of Italy centuries ago. It is a pasta dish that is typically prepared using cappellacci pasta, which are large and square-shaped and filled with a sweetened chestnut filling. It is then served with a butter-based, creamy sauce. The term “cappellacci” refers to the pasta shape, which is in the form of a hat or little chapeau.

Popularity of Chestnut Stuffed Cappellacci with Brown Butter Sauce

This pasta dish is widely accepted by both Italian and non-Italian eaters. It has become popular in all the regions of Italy, including Rome, Naples, and the Emilia-Romagna region where it originated. The dish can also be found served in Italian restaurants around the world. In the United States, it is a widely available dish that can be found in Italian markets, gourmet restaurants, as well as on some Italian menus.

Ingredients and Substitutes

The main ingredients used to make Chestnut Stuffed Cappellacci with Brown Butter Sauce are cappellacci pasta, a sweetened chestnut filling, and a butter-based sauce. The chestnut filling can be made using cooked and mashed chestnuts, sugar, butter, and cinnamon. The butter-based sauce is usually made with butter, cream, Parmesan cheese, and nutmeg. To make the dish vegan-friendly, vegan butter, nut milk, and dairy-free Parmesan can be substituted in place of the regular dairy-based ingredients.

Interesting Facts

This dish is often considered to be the Italian equivalent of ravioli. It is also often served with a drizzle of olive oil to enhance the flavor. Some versions of the dish also feature a variation of the sauce, where truffle oil is used in place of the Parmesan cheese. It is served as both a first course and a main course and can be paired with a hearty red wine.

Wiki Links

Cappellacci Wiki Link
List of Italian dishes Wiki Link