Brunella Gualerzi’s Radicchio and Gorgonzola Capellettoni

Brunella Gualerzi’s Radicchio and Gorgonzola Capellettoni

INGREDIENTS FOR 4-6 PEOPLE
FOR THE PASTA DOUGH
1.75 Cups All purpose flour
3 Large eggs

FOR THE FILLING
12 Oz Radicchio, about 1 large head
2.5 Oz Pancetta
2 TBSP Unsalted butter
1 Small onion
2.5 Oz Gorgonzola cheese
4 Oz Grated parmigiano or grana cheese
1 Oz Shelled walnuts
Salt and pepper to taste

FOR THE SAUCE
3 Oz Unsalted butter
3 TBSP Honey
2-3 Sprigs of Rosemary
4 Oz Grated parmigiano or grana cheese
2 Oz Shelled walnuts
1 TBSP Caribe chili flakes
Salt to taste

MAKE THE PASTA DOUGH:

  • In food processor mix the flour and eggs until the dough forms (you can also mix it by hand but make sure you work the dough really well until it is smooth and uniform);
  • Wrap in plastic and let rest at room temperature at least 30 minutes before using; store in refrigerator if it will not be used within a couple of hours.

MAKE THE FILLING:

  • finely chop the onion, the pancetta and the radicchio, a food processor works well for this purpose;
  • melt butter in shallow pan and render the pancetta with the onion on medium heat for about 5 minutes;
  • toast and chop the walnuts and add to the pan with the radicchio; cook for about 10 more minutes and remove from stove; cool until almost at room temperature;
  • place filling in a bowl (you can use a mixer for more uniform filling), add the gorgonzola cheese (I use mountain gorgonzola which is mild and creamy) and grated parmigiano cheese; mix well and adjust seasoning with salt and pepper; store filling in refrigerator until ready to use.

MAKE THE CAPELLETTONI OR RAVIOLI:
Using a pasta sheeter, roll the dough, working with a small amount at a time, until you have a thin sheet (about 1/16” thick); cut it into squares about 3” by 3”, place a scant tablespoon of filling in the center and shape like a ravioli or capellettoni (traditional shape from my area of Italy that resembles a hat); proceed in small batches until all the filling is used; you should be able to obtain about 35-40 pieces; store on flowered sheet pan in refrigerator until ready to use (no more than 12 hours).
MAKE SAUCE AND COMPLETE THE DISH:

  • bring to a boil a large pot of salted water;
  • finely chop the fresh rosemary leaves;
  • in a large shallow saucepan and over low heat melt the butter with the honey, chili flakes (I use caribe flakes, which are mild and flavorful), rosemary and walnuts (previously toasted and coarsely chopped);
  • boil the stuffed pasta until fully cooked, drain well and add to saucepan, sprinkle grated cheese on top; gently stir pasta in the sauce and cook for a couple of more minutes; serve immediately with an extra sprinkle of grated parmigiano cheese.
Chef/Owner
Grand Junction, CO

Trackbacks/Pingbacks

  1. Elise Wiggins of Panzano Wins Cook-Off for a Cause | The Patrician Palette - September 27, 2011

    […] Brunella Gualerzi’s Radicchio and Gorgonzola Capellettoni […]

  2. Elise Wiggins of Panzano Wins Cook-Off for a Cause | 303 MAGAZINE - September 27, 2011

    […] 2nd place: Brunella Gualerzi from il Bistro Italiano (Radicchio and Gorgonzola Capellettoni), $2,500 to Cooking Matters, which empowers families at risk of hunger with the skills to make healthy, affordable meals. (RECIPE HERE) […]

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