Cappellacci with black garlic from Voghiera, parsley and ginger coulisse and red wine reduction

SEMOLINA CAPPELLACCI

Mix all the ingredients together to form a ball, wrap with cling film and leave to rest for at least 30 minutes in the fridge.  

EGG CAPPELLACCI

Mix all the ingredients together to form a ball, wrap with cling film and leave to rest for at least 30 minutes in the fridge.

THE FILLING

We mix the ingredients until the filling is creamy and fluid, fill a pastry bag and let it rest and firm up in the fridge for at least 20 minutes.

THE RED WINE REDUCTION

Pour the wine and sugar into a cold saucepan, bring to the boil and lower the flame. We continue stirring until the mixture is reduced by 2/3 (if you want to give it a smoky note, flame the wine with a blowtorch until the flame is exhausted and continue the reduction as explained above).  

PARSLEY AND GINGER COULIS

Blanch the parsley in hot water for 30 seconds, drain and cool in water and ice. Combine the parsley with grated ginger and whisk. Finally, we filter the mixture and set it aside.

THE MAKING OF CAPPELLACCI

We roll out the dough to a sheet of 0.7 cm, cut it into squares of 8 cm each side, fill them with the filling and close them, creating the typical cappellaccio shape.  

COOKING AND FINISHING THE DISH

We boil the water with the orange peels to create an infusion. We salt the water and once it reaches boiling temperature, we immerse the cappellacci for 3 minutes. In the meantime, melt the butter in a saucepan adding fresh basil and peppercorns to taste, drain the cappellacci and pan-fry with the basil-flavoured butter.  

IMPLEMENTATION

We place a few spoonfuls of parsley and ginger coulis on the bottom of the plate, lay 3 semolina cappellacci and 3 egg cappellacci on top. We finish with a few drops of red wine reduction, a few slivers of Parmesan cheese and a generous sprinkling of Nero di Voghiera garlic powder.