Recipe

Veal Cappelletti With Smoked Chicken In Mornay Sauce Recipe

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Ingredients

1/3 c ice cold water .
3 oz mushrooms, sliced .
1/2 c parmesan cheese, freshly grated .
1/2 tsp salt .
1 1/4 c chicken broth .
1/2 c parmesan cheese, freshly grated .
3 tbsps butter .
Mornay Sauce .
1/4 tsp rosemary .
6 sun-dried tomatoes, coarsely sliced .
1/2 lb smoked chicken, fully cooked & sliced .
2 oz prosciutto, minced .
1/4 tsp black pepper .
2 tbsps olive oil .
1 tbsp butter .
4 eggs .
Basic Dough .
1 tbsp salt .
1 1/4 c half-and-half cream .
3/4 lb ground veal .
1 egg, slightly beaten .
4 c semolina flour .
3 tbsps all-purpose flour

Directions

Step #1 Prepare pasta dough.
Step #2 Sift the flour & salt together.
Step #3 Place into a mixing bowl.
Step #4 Slowly mix in the eggs one at a time.
Step #5 Add the oil & the water slowly until a smooth soft dough is formed.
Step #6 Knead the dough for 15 mins & then allow to rest for an extra 15 mins.
Step #7 Roll out the dough.
Step #8 Lightly dust with flour, fold in three & roll out again.
Step #9 Repeat 6 to 8 times.
Step #10 Note: only use enough flour to prevent sticking while rolling.
Step #11 Roll out the dough on floured surface to a smooth sheet about 1/8 inch thick.
Step #12 Cut the dough into 3 inch squares with a scalloped edge pasty cutter.
Step #13 Cover up with a damp cloth until required.
Step #14 Heat the oil in a skillet.
Step #15 Fry the veal until completely cooked through.
Step #16 Drain excess oil.
Step #17 Place veal In a large-ish mixing bowl & cool.
Step #18 Blend the prosciutto, cheese, rosemary, pepper & the egg with the veal.
Step #19 Place a tsp of filling in the center of each pasta square.
Step #20 Brush the edges with a little water.
Step #21 Fold into a triangle just over the fillings & press to seal.
Step #22 Leave a border of dough around the filling.
Step #23 Wrap the pasta around your index finger.
Step #24 Seal the two sides with your thumb.
Step #25 Curl the overlapping pasta outward.
Step #26 The result should be a small pasta hat (cappelletti).
Step #27 Start a large kettle of boiling water & begin making the morney sauce.
Step #28 Heat the butter in a sauce pan, add the flour & cook for 2 mins over low heat/flame.
Step #29 Stir in the chicken broth & half & half.
Step #30 Reduce heat & let simmer until thickened.
Step #31 Stir in the cheese & let simmer for 2 more mins.
Step #32 Heat the remaining butter in a saucepan.
Step #33 Saute the mushrooms.
Step #34 Add the mushrooms, chicken & tomatoes to the sauce & keep warm over very, very low heat.
Step #35 As you're making the sauce & the water begins boiling, add the pasta in batches to keep the water at a steady boil.
Step #36 The pasta will float when it is done; remove pasta to a serving platter or large bowl & continue adding pasta until all the pasta has been cooked.
Step #37 Cover up pasta with Mornay Sauce & serve.
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Veal Cappelletti With Smoked Chicken In Mornay Sauce Recipe

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