The pasta recipe stuffed with melted cheese to make absolutely this week

As essential in Italian kitchens as the sacrosanct Parmigiano, The silver spoon This year 2024, he dedicates his new work, published by Ediciones Faidon, with pasta. With more than 300 recipes, for all levels, we find in particular the one for caramelle stuffed with cheese and sprinkled with truffle.

La Cuillière d’Argent reveals its recipe for caramelle stuffed with cheese

“Caramelle, stuffed egg pasta, takes its name from the resemblance to the famous sweets. To make them, 5 centimeter squares are cut from each side of a sheet of dough, a small mound of filling is placed in the middle, and they are rolled.” Shaped into a tube, then twist the two ends in opposite directions. The caramel is traditionally filled with cheese.”

Ingredients
Preparation: 1 hour 25 minutes, plus 1 hour of rest
Cooking time: 10 minutes
For 4 people
-250 g of flour
-2 eggs
-melted butter to brush the dough
-salt
For the filling:
-200 g of ricotta
-100 g stracchino (cream cheese) cut into cubes
-100 g of fresh cheese
-80 g freshly grated parmesan
-1 pinch of grated nutmeg
-salt and pepper
For the sauce:
-50 g of melted butter
-1 shaved black truffle

Preparation
To make the dough, form a bowl with the flour on a work surface. In the center add the eggs and a pinch of salt. Using your hands, add the flour to the eggs. Knead the dough, make a ball, cover it with a cloth and let it rest for 1 hour. Meanwhile, she prepares the filling. Pass the ricotta through a strainer placed over a salad bowl. Add the stracchino, cream cheese, parmesan and nutmeg. Season with salt and pepper, cover and store in the refrigerator. Roll out the dough into a thin sheet on the floured work surface and then cut out 5cm squares with a pastry cutter. Spread the dough squares with melted butter and place a teaspoon of filling on top. Roll them into tubes and then twist the ends in the opposite direction, like candy paper. Cook the pasta until al dente in plenty of boiling salted water. Drain them and place them on a hot plate. Drizzle with melted butter and sprinkle with truffle before serving.
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