Cappelletti romagnoli, oil and black garlic powder

Preparation

Cappelletti:

Start by preparing the puff pastry: pour the flour onto a cutting board forming a well, break the eggs in the middle and knead energetically for 10-15 minutes until a smooth and homogeneous dough is obtained. Wrap it in plastic wrap and let it rest for at least 30 minutes at room temperature.

Meanwhile, devote yourselves to the filling. In a bowl, mix the stracchino cheese with the Parmesan, the egg, a generous grating of nutmeg and, if necessary, a pinch of salt. You should obtain a creamy but firm mixture that can be easily portioned.

Take the pastry sheet, roll it out thinly with a rolling pin or pasta machine and cut out squares of about 4 cm per side. In the centre of each square place a small knob of filling, then close the square into a triangle, sealing the edges well. Join the two ends at the base, overlapping them slightly to form the classic 'cappelletto'.

Bring a pot of vegetable or light stock to the boil and cook the cappelletti for 2-3 minutes, until they rise to the surface and are tender.

Impiety: Carefully drain the cappelletti and arrange them on plates. Dress them with a drizzle of raw extra virgin olive oil and complete with a generous sprinkling of black garlic powderwhich gives the dish an aromatic, balsamic and surprisingly umami touch.