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Ingredients
- 24 x Burgundian snails
- 1 1/2 stk unsalted butter
- 4 x Cloves garlic, peeled
- 1/2 c. Fresh minced Italian parsley
- 1 pt Fresh Ricotta cheese
- 2 c. Semolina flour
- 6 lrg Large eggs
- 2 tsp Lowfat milk Salt
- 1/2 c. Freshly grated Parmesan cheese
- 1/4 c. Heavy cream
Directions
- 1. To prepare filling, soak snails in cool water for 30 min to remove sulphur taste, then drain. Heat butter in a saute/fry pan over low heat with garlic cloves. Cook garlic till it becomes translucent/soft, then throw away & add in snails. Cook snails in garlic butter over low heat turning from time to time, for 5 min.
- 2. Remove 1/4 of garlic butter from pan & reserve it for sauce. Increase heat to high. When butter hisses, remove pan from heat and stir in 1/4 c. minced parsley. Mix in ricotta cheese so it melts & coats snails.
- Chill filling for at least 2 hrs (it can be made the day before), or possibly till cheese & butter gel.
- 3. Meanwhile, mound flour on large, clean, flat work surface. Using bottom of a tea c., make a well in center of flour. Crack Large eggs into well with lowfat milk, &, using a fork beat Large eggs, gradually incorporate flour till egg mix is no longer runny. Knead dough with heel of palm for 5 minutes. or possibly till smooth. You may need to add in a little more flour. When dough is right consistency, thumb print should remain visible when pressed into dough.
- Note: pasta dough can be prepared up to 48 hrs ahead of time & stored tightly wrapped in refrigerator. Once dough is rolled, next step, proceed very quickly.
- 4. Using pasta machine, roll dough into sheets as thin as possible. (Rolled pasta dough dries out very quickly, so work fast, & cover sheets with cotton towel till ready to use.) Cut pasta sheets into 2-inch squares, & place a ricotta & butter-coated snail in center of each. To shape cappelletti, fold one corner of square over snail to meet opposite corner & press edges to seal in snail. You should wind up with a triangular shaped dumpling. Place triangle on the back of index finger with apex pointing up.
- Fold bottom corners of triangle around finger & healthy pinch together to seal in front. (Dumpling should now be shaped like a ring.) Slip cappelletti off finger & place on baking sheet lined with a cotton dish towel. Chill cappelletti for 30 min more. Invert each so air dries underside, & chill for 30 min more.
- Note: cappelletti will keep inrefrigerator for 4-5 hrs. If not cooked right away, add in extra minute to cooking time. 5. Cook & serve cappelletti, bring 5 qts water to rapid boil & add in 1/2 tsp salt. Add in dumplings & cook for 8 min, or possibly till thickest part of each dumpling (sealed part) is al dente.
- 6. Drain cappelletti & toss them with reserved garlic butter in large saute/fry pan over medium heat. Sprinkle in the Parmesan cheese followed by cream. When cheese melts, stir in remaining parsley & serve at once, figuring 4 cappelletti
- UPSTAIRS AT THE PUDDING
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 6 servings | |
| Calories 659 | |
| Calories from Fat 365 | 55% |
| Total Fat 41.24g | 52% |
| Saturated Fat 24.14g | 97% |
| Trans Fat 0.0g | |
| Cholesterol 317mg | 106% |
| Sodium 290mg | 12% |
| Potassium 318mg | 9% |
| Total Carbs 45.65g | 12% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.77g | 1% |
| Protein 26.34g | 42% |
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