Preparation

Cappelletti:

Start by preparing the dough: pour the flour onto a cutting board, forming a well in the center; crack the eggs into the well and knead vigorously for 10–15 minutes until the dough is smooth and uniform. Wrap it in plastic wrap and let it rest for at least 30 minutes at room temperature.

In the meantime, prepare the filling. In a bowl, mix the stracchino with the Parmesan, the egg, a generous grating of nutmeg, and, if necessary, a pinch of salt. You should end up with a creamy yet firm mixture that can be easily portioned.

Take the dough, roll it out thinly with a rolling pin or pasta machine, and cut it into small squares about 4 cm on each side. Place a small dollop of filling in the center of each square, then fold the square into a triangle, sealing the edges tightly. Join the two ends at the base, overlapping them slightly to form the classic “cappelletto.”

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

Plating: Gently drain the cappelletti and arrange them on the plates. Drizzle with a little extra virgin olive oil and finish with a generous sprinkle of black garlic powder, which adds an aromatic, balsamic, and surprisingly umami touch to the dish.