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@giofox
Parents in town last weekend.
We made cappelletti on Sunday night, stuffed with pork loin, mortadella, ricotta, mascarpone and parmesan all minced together and seasoned with black pepper, salt and nutmeg.
Flatten the dough, cut, stuff, seal - repeat.
These are typically eaten in two ways: in a simple soup made of a rich meat broth or with a sauce of cream, ham and mushroom. We choose the latter.
We were 4 cooking and it still took an hour and a half to make them. The outcome was rewarding beyond expectations. My grandma spent 30 years of her life working in a restaurant just making pasta, when I cook these things I always wonder how could she endure that for so long.
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