Directions
Once again we offer you a great gourmet recipe of pasta, cappelletti with gorgonzola and mullet, coming from an incredible starred restaurant: the Porta Antica of Brescia, by chef Augusto Valzelli. We already presented it to you some time ago, but let’s remember it too: this capable chef was the youngest in Europe to receive the Michelin star, thanks to the dedication and imagination he puts into reworking great dishes with singular sensitivity, creating combinations that on paper could seem risky, but instead prove to be very successful.
Like this gourmet recipe of fresh pasta, a dish that combines two distant ingredients, such as sea mullet and Gorgonzola, a mountain blue cheese, born in the heart of rural Lombardy. Well, the result is extraordinary and we strongly recommend that you try to make these cappelletti of gorgonzola, mullet and its water at home because they are delicious. Of course, the recipe is difficult and you have to roll the pasta, it is not a recipe to improvise, indeed it is better if you plan and dedicate a couple of hours to this preparation, but all your efforts in the kitchen will be rewarded with a plate of delicious filled pasta.
Ingredients and doses to make cappelletti with gorgonzola, mullet and water
6 servings
- 600 grams of flour
- 6 eggs
- 5 tablespoons of extra virgin olive oil
- 10 grams of salt
- 150 grams of DOP gorgonzola
- 6 red mullets
- beet sprouts
- 2 sticks of celery
- 2 carrots
- 2 onions
- extra virgin olive oil
How to make cappelletti with gorgonzola, mullet and its water
Let’s start with the classic pastry, here there is no particularity. Put the flour on the cutting board and form a mound, dig the center to make room for the eggs, which you will put inside, with the extra virgin olive oil and salt.
Start stirring slowly with a fork and then pass to your hands, incorporating more and more flour, a little at a time. When the dough becomes more compact, start pushing more with the palms of your hands, to make the dough elastic and homogeneous.
Don’t be in a hurry, making the pastry is an art that requires slowness and commitment. When it is compact and firm and no longer sticky, put it in a bowl and cover it with a kitchen towel and let it rest for 1 hour, in a dry and drafty place.
Roll out the dough with a rolling pin or into pieces with legendary Imperia and form strips 8-10 cm wide at most and as long as you can. As for the thickness of the pasta, consider that the filling is only Gorgonzola, so you can also make a thicker sheet and bring out the flavor of the pasta. You see, 3-4mm thick is perfect.
Now take a round mold and cut the pasta to create many circles, then cut the Gorgonzola into small pieces and put one in each circle of pasta, cover with another circle of pasta and seal, pressing well with your fingers to release the air from cappelletti. Seal, pressing along the edge of the cappelletti or using a fork, as is most convenient for you.
Let’s move on to the fish soup, or rather a mullet stock. Here we open a parenthesis: the fish must be of the highest quality, if you do not find the mullet caught, it is better to fall back on another fish caught, but bet everything on the quality of the fish. After all, no matter how long the recipe is, you may have noticed that the ingredients are few in reality, but the question is simple: even just 6 red mullets will give you the possibility to make a great dish, without adding so many fats, condiments or other ingredients.
Ok, let’s move on to the main dish, the mullet. Wash and fillet them carefully, being careful to keep the knife parallel and well adherent to the bone, so as not to lose even an ounce of the fillet. Do not throw away the bones, I recommend they will serve us for the fish broth, which we are going to make immediately.
Put two liters of water in a pot, turn on the stove and throw in the vegetables, after washing them. Throw in the pot also the bones of the mullet, after removing the head of the fish of course. Boil for 20 minutes, then turn off, strain the mullet and vegetable broth, season with salt and pepper and taste if it’s okay as salt.
Now cut the mullet fillets into three parts, consider that the doses are one mullet for each diner/portion of cappelletti. Cook the mullet fillets in a pan with 4 tablespoons of extra virgin olive oil for 3 minutes per side, starting from the skin, then turn off.
Fill a pot with water, bring to a boil, add salt and wait for it to come back to a boil, then throw the cappelletti and cook for 3 minutes.
Drain the cappelletti and place them on plates, pour in a little fish broth, decorate with a sprig of beet sprouts and place the mullet fillets on top.
