Caramelle with nuts and gorgonzola
Caramelle with nuts and gorgonzola
For 4 persons
PREPARATION: 60 mins
LET STAND: 30 mins
Ingredients
– Serrated pastry wheel
– Piping bag with smooth nozzle of approx. 13 mm diameter
– 1 portion of dough, according to the basic recipe for «Caramelle di pasta»
FILLING
– 200 g ricotta, drained
– 100 g gorgonzola
– 40 g chopped walnuts
– 2 tbsp breadcrumbs
– 2 egg yolks
– Salt, pepper
– 1 beaten egg
– 20 g butter
– 20 g walnut kernels, roughly chopped
– A little flat-leaf parsley, leaves plucked off
– A few shavings of Sbrinz AOP
DOUGH
Prepare according to the recipe for «Caramelle di pasta»
FILLING
Mix all ingredients well, season. Fill into the piping bag.
Fill according to the basic recipe for «Caramelle di pasta».
Preparation
Cook the caramelle in lightly simmering salted water for 3–4 minutes. Remove carefully using a skimmer and drain. Melt the butter in a pan, add the caramelle and mix. Arrange on plates, garnish with nuts, parsley and Sbrinz.
BASIC RECIPE: CARAMELLE DI PASTA
PREPARATION: 15 mins
LET STAND: 30 mins
Ingredients
– Serrated pastry wheel
– 150 g durum wheat flour
– 150 g white flour
– 3 beaten eggs
– ½ tsp salt
– A little water
– 1 portion of filling, prepared according to the recipe for «Caramelle with nuts and gorgonzola».
– 1 beaten egg, for coating
Preparation
DOUGH
Put flours in a bowl, mix, form a well. Add eggs and salt and knead into a smooth dough. Add a little water depending on the consistency. Shape into a ball, cover and let stand at room temperature for 30 minutes. Divide into four pieces. Turn the dough pieces through the pasta machine to make dough sheets 1 mm thick. Cut strips 7 cm wide with the serrated pastry wheel. Cut 9 cm long rectangles.
FILLING
Prepare according to the recipe for «Caramelle with nuts and gorgonzola».
SHAPES
Brush pieces of dough with egg, leaving out the centre. Pipe walnut-sized heaps of filling on top. Roll up lengthwise, twist the ends of the dough slightly and press together to make candy-shaped pastries.
