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Cappelletti and Pork Ribs Recipe

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It’s fall now in Milan, a time when heartier fare is what’s called for. Root vegetables, sweet onions, heavier pasta and a bit of meat with a depth of flavor created by cooking for many hours over low heat. Save this one to create on a drizzly Sunday with a loved one. Pair with a Brunello.

Ingredients

Scale
  • Cappelletti Pasta Dough
  • 6 cups plus 2 tablespoons “00” flour
  • 1 ½ cups Semola flour
  • 11 medium eggs
  • Salt to taste
  • Genovese-style Pork Filling
  • 4.5 pounds meaty pork ribs
  • 4 or 5 medium yellow onions (each about size of an apple)
  • Salt to taste
  • Smoked Provola Cheese Sauce
  • 8 ounces grated (sliced or cubed Smoked provola cheese (may substitute smoked provolone))
  • 1 cup heavy cream
  • Butter for glazing pasta

Instructions

  1. Cappelletti Pasta
  2. You could certainly make this the traditional way on a board, by sifting the two flours together, and creating a well for the eggs in the center, mixing and kneading by hand.
  3. Or use your mixer with dough hook and pasta maker.
  4. If your kitchen is warm, let dough rest in the fridge.
  5. Drop the “00” flour, the Semola flour and the eggs in a bowl and mix them for 5
  6. minutes, then add the salt and keep mixing the ingredients for 20 minutes.
  7. Once the dough is ready, let it rest for at least 1 hour.
  8. Genovese Filling
  9. Trim and cut the pork ribs into smaller pieces and cook them in the oven for 10 minutes at 180°C (356°F).
  10. Then drain fat and remove ribs to a large pot on top of stove.
  11. Add salt and pepper and heat them in a with extra virgin olive oil on low temperature.
  12. Julienne the yellow onions and add to the large pot with the cooked pork ribs and extra virgin olive oil.
  13. Cook sauce for at least for 5 hours on very low heat.
  14. Once it’s ready, separate the pork ribs from the onions and shred the meat while
  15. being careful to remove and discard the little bones.
  16. After that, blend back in the the onions and adjust salt to taste.
  17. Set aside.
  18. Smoked Provola Cheese Sauce
  19. Method:
  20. Melt the smoked provola cheese with the cream in a bain-maire.
  21. Pasta
  22. Roll out the dough thin, and cut out circle shapes that are 2 inches in diameter.
  23. Place a teaspoon of the onion/ribs mixture as a filling in the center of each circle.
  24. Moisten the edges of the circle lightly with a little water, using your finger.
  25. Fold the circles in half to form a half-moon shape.
  26. Press down with your fingers along edges to seal.
  27. Next fold the two sharp edges together and overlap one over the other slightly squeeze them together to adhere together forming a little pointed cap, the classic cappelletti shape.
  28. When the water is boiling, salt it generously and cook the cappelletti for 5
  29. minutes.
  30. After melting some butter in a sauce pan, sauté the pasta with the butter to glaze it, and in the meantime, heat the remainder of the pork ribs.
  31. To assemble the dish:
  32. Place a long strip of warmed pork ribs mixture on plate.
  33. Place a line of the cappelletti on top the meat, and spoon the smoked provola cheese fondue alongside on the plate or present on the side in a ramekin.

Find it online: https://honestcooking.com/cappelletti-and-pork-ribs-recipe-from-four-seasons-hotel-milanos-la-veranda/

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