Cappellacci with Black Garlic from Voghiera, coulis, and ginger

Cappellacci with Nero di Voghiera black garlic, parsley and ginger coulis, and a red wine reduction

A magnificent first course by Chef Angelo Truisi, created in collaboration with the students at Engim Ravenna

Recipes
First course
Dietary preference: Vegetarian

Ingredients for 2 people:

FOR THE DOUGH FOR SEMOLINA CAPPELLACCI

100 grams of durum wheat semolina
50 ml water
FOR THE EGG-BASED CAPPELLACCI DOUGH
100 grams of “00” flour
1 medium egg

FOR THE FILLING

300 gr sheep’s milk ricotta
100 grams of Parmigiano Reggiano
50 grams of Voghiera Black Garlic Cream
Zest of 1 lemon
Zest of 1 orange
Salt to taste
Pepper to taste

FOR RED WINE REDUCTION

500 gr red wine
100 grams of sugar
FOR THE PARSLEY AND GINGER SAUCE
100 grams of parsley
3 grams of fresh ginger

IN CLOSING

Voghiera Black Garlic Powder
Parmigiano Reggiano shavings
Butter, to taste
Basil
Orange peels

SEMOLINA CAPPELLACCI

Mix all the ingredients together until they form a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.

EGG CAPPELLACCI

Mix all the ingredients together until they form a ball, wrap in plastic wrap, and let rest in the refrigerator for at least 30 minutes.

THE FILLING

Mix the ingredients until you have a creamy, smooth filling, fill a piping bag, and let it rest and firm up in the refrigerator for at least 20 minutes.

RED WINE REDUCTION

Pour the wine and sugar into a cold saucepan, bring to a boil, and reduce the heat. Continue stirring until the mixture has reduced by two-thirds (if you want to add a smoky note, flame the wine with a blowtorch until the flame dies out, then continue reducing as explained above).

PARSLEY AND GINGER SAUCE

Blanch the parsley in hot water for 30 seconds, then drain it and cool it in an ice bath. Combine the parsley with the grated ginger and blend everything together. Finally, strain the mixture and set it aside.

HOW CAPPELLACCI ARE MADE

Roll out the dough until it is 0.7 cm thick, cut it into squares measuring 8 cm on each side, fill them with the filling, and seal them to create the typical cappellaccio shape.

COOKING AND FINISHING THE DISH

Bring the water to a boil with the orange peels to make an infusion. Add salt to the water, and once it reaches a boil, cook the cappellacci for 3 minutes. Meanwhile, melt the butter in a saucepan, adding fresh basil and peppercorns to taste; drain the cappellacci and toss them in the pan with the basil-infused butter.

PLATING

Spread a few spoonfuls of parsley and ginger coulis on the bottom of the plate, then arrange 3 semolina cappellacci and 3 egg cappellacci on top. Finish with a few drops of red wine reduction, a few shavings of Parmesan, and a generous sprinkling of Voghiera Black Garlic powder.

Ginger is a perennial herb native to Asia. Its active ingredients are found in the root, which is rich in essential oils and antioxidant phenolic compounds. The best known of these are gingerols and shogaols, which have anti-inflammatory effects. This spice has various properties and benefits: it aids digestion, acts as a detoxifier, relieves rheumatic pain, and combats cellulite; it also helps prevent abdominal bloating and lowers blood pressure by improving blood flow.

SHARE YOUR RECIPE

Do you have a recipe featuring our Nero di Voghiera garlic that you are particularly proud of? Share it with us by writing to ricette@nerofermento.it with the ingredients, method, and a high-quality photo of the result; we will publish the most interesting ones on this blog and our social media channels!

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