The recipe for cappelletti in brodo by Amandine Sepulcre-Huang (Le Mary Celeste)
Quick and easy – the perfect pasta recipe to whip up in no time and make the rest of the week more bearable. This week, enjoy the bubbly atmosphere of chef Amandine Sepulcre-Huang's cappelletti in brodo – she has more than one trick up her sleeve!
- 270 g of 00 flour
- 2 whole eggs
- 2 egg yolks
- 1 pinch of salt
- 200 g of deboned cod back (or other white fish)
- 200g of butternut squash flesh (including seeds and skin)
- 1 shallot (with skin)
- ½ bunch of coriander
- zest of 1 lemon
- Olive oil
- Cell
- ½ bunch of coriander
- 1 squeezed lemon
- Pepper
- For the stuffing (at least 4 hours in advance): Steam or poach the hake fillet, then drain well. Cut the butternut squash into cubes and roast them with a little olive oil and salt. Purée the mixture and let it cool. Finely chop the coriander stems and shallot (keeping the skin on for the stock), add them to the stuffing along with the lemon zest, and season generously. Transfer the stuffing to a piping bag. For the pastry: Mix the flour, eggs, and salt. Knead the dough by hand until smooth and elastic (at least 20 minutes), then wrap it in plastic wrap and let it rest for 2 hours. Roll out the dough to about 2 mm thick, then cut out rounds using a cookie cutter (or a water glass if you don't have one). Fill the pastry discs with the stuffing, then fold the discs over themselves, pressing down all around the stuffing to avoid air bubbles. Join the two ends and seal the cappelletti securely. Let the cappelletti dry at room temperature for about 1 hour. For the broth: Make the broth by infusing the coriander, shallot skin, and butternut squash skin and seeds, then strain it and season with lemon juice, salt, and pepper. To finish: Bring a pot of well-salted water to a boil, reduce the heat slightly, and cook the cappelletti for 2 to 3 minutes. Drain. Arrange the cappelletti in shallow bowls, add the vegetable broth, and a drizzle of olive oil. Enjoy!
- You can also leave your cappelletti in the freezer to eat whenever you want – but be careful not to stack them!
"These cappelletti remind me of a beautiful summer in Tuscany, making (and eating!) pasta under the olive trees… It was actually the Swiss chefs Timon Wolf and Sydney Karolewski, with whom I worked at Villa Lena in Toiano, near Pisa, who shared this recipe with me – which I think is perfect! It's always satisfying to make pasta by hand, with others, and for the time to fly by. And if you don't feel like making them, we offer these cappelletti some evenings at Mary Celeste, where I'm currently cooking!"
Schedule
For the stuffing (at least 4 hours in advance): Steam or poach the hake fillet, then drain well. Cut the butternut squash into cubes and roast them with a little olive oil and salt. Purée the squash and let it cool. Finely chop the coriander stems and shallot (keeping the skin on for the stock), add them to the stuffing along with the lemon zest, and season generously. Transfer the stuffing to a piping bag.
For the dough: Mix the flour, eggs, and salt. Knead the dough by hand until smooth and elastic (at least 20 minutes), then wrap it in plastic wrap and let it rest for 2 hours. Roll out the dough to about 2 mm thick, then cut out rounds using a cookie cutter (or a water glass if you don't have one). Fill the rounds with the filling, then fold the rounds over themselves, pressing down all around the filling to eliminate air bubbles. Pinch the two ends together and seal the cappelletti tightly. Let the cappelletti dry at room temperature for about 1 hour.
For the broth: Make the broth by infusing the coriander, shallot skin, butternut skin and seeds, then filter and season with lemon juice, salt and pepper.
To finish, bring a pot of well-salted water to a boil, reduce the heat slightly, and cook the cappelletti for 2 to 3 minutes. Drain. Arrange the cappelletti in shallow bowls, add the vegetable broth and a drizzle of olive oil. Enjoy!
