Cappelletti agli asparagi
con fonduta
Asparagus Cappelletti with Cheese Sauce
The fat fontina cow’s milk cheese normally used for fondue adds distinction to these asparagus cappelletti with cheese sauce.
I’d never tried pasta with rice before, so these cappelletti came as a delicious revelation. The rice filling seasoned with asparagus, fresh basil and chervil combines great taste with a nice, creamy texture. And the fontina sauce is so good it could give the classic fondue a revival.
Ingredients
For the pasta
1 egg yolk
200 g flour
2 eggs
For the filling
150 g asparagus
75 g rice
150 ml vegetable stock
50 g grated grana padano
25 g butter
Fresh basil
Fresh chervil
Salt, pepper and olive oil
For the sauce
200 ml milk
200 g fontina cheese
Preparation
Dice the fontina cheese and leave it to soak in the milk in the fridge for a couple of hours.
Make a mount of flour and pour eggs and egg yolks in the middle.
Stir eggs with a fork so that the flour is gradually incorporated in the pasta mixture.
Wrap the pasta in cling film when all the flour has been incorporated and the mixture no longer feels sticky. Leave the pasta in the fridge for 1 hour.
Fry the rice in olive oil for a couple of minutes.
Cover in vegetable stock and let it simmer under lid for 20 minutes till the rice is done.
Mix the mantecate of butter and grated grana padano cheese with the rice
Break the heads and the rough ends off the asparagus. Discard the ends and keep the heads for later.
Boil the pieces of asparagus for 5 minutes.
Drain the asparagus and blend with rice.
Chop basil and chervil and mix it with the rice and asparagus mixture.
Pass the fresh pasta through a pasta machine ten times before gradually decreasing the width of the rollers.
Cut the pasta in circles.
Place a spoonful of the rice and asparagus mixture on each circle.
Fold the circles around the middle, seal and pinch the edges.
Melt the fontina and milk in a hot water bath.
Mix the cheese sauce with an egg yolk to make a thick cream. Do not let the milk sauce boil.
Boil the cappelletti and asparagus heads in salted water for 3 minutes.
Now asparagus cappelletti with cheese sauce is ready to serve.
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