Written by Guest — Saturday, October 20th, 2012

Cappellacci of chestnuts from Castel del Rio

Our friend Claudia sent us a great recipe for a kind of ravioli that will impress you!

Greetings from Castel del Rio! Today I want to show you the recipe for Cappellacci of chestnuts from Castel del Rio. If you want to read more about those chestnuts, Castel del Rio and the I.G.P. signature, take a look at this article. Let's go!

Ingredients for the Cappellacci

  • 1 kg of chestnuts from Castel del Rio
  • 100 grams of sugar
  • 50 grams of peach jam
  • 40 grams of Rum liquor
  • 10 grams of ground pepper

Preparation of the Cappellacci

Slit the chestnuts, I mean, engrave with the tip of a knife the most flat part of the fruits and put them in the oven for about 10 minutes. Then, still hot, peel them by removing the inner skin.

Cook the chestnuts for about 1 hour in salted water; dripping the nuts few at a time and pass them through the vegetable mill, collectingthe puree into a large container. Add the other listed ingredients, mix the obtained stuffing and let it cool.

Meanwhile, prepare a classic pasta with 1 kg of wheat flour "0" and 8 whole fresh eggs,. Roll out the dough with a rolling pin or use the more modern machine to roll the dough, then cut it in square pieces — Cappellacci — approximately 5/6 cm, put at the center of the square a bit of the stuffing and then close the Cappellacci as the classic ravioli of Bologna.

Boil the water in a pot, add salt and throw in the Cappellacci; let them in the boiling water for 3 or 4 minutes, then remove them (drip them very well), put them in dishes and serve seasoned with extra virgin olive oil of Brisighella (a small town close to Castel del Rio), or extra virgin oil coming from our hills around Imola. Add some ground black pepper, instantly.

I know it sounds rather difficult to obtain those valuable olive oils; if you can't find them, any other good extra virgin oil will be ok.

A tour suggestion

If you have the chance to travel near Imola, maybe while going to Riviera Adriatica, spend half an hour to reach Castel del Rio on the route for Florence and visit the restaurant of our friend Claudia – Albergo Ristorante Locanda Corona. You will have the opportunity to taste several dishes of the region, very appetizing mainly for the high quality of the home made cuisine but even for prices — absolutely cheap!


comments powered by Disqus

latest articles

Father's Day traditions from a small old Sicilian village

Father's Day traditions from a small old Sicilian village

A very peculiar recipe from Sicily, made especially on Saint Joseph’s day.

A brief history of Gelato

A brief history of Gelato

Gelato: what a passion! Do you know where it comes from?

Squid soup recipe from Agrigento

Squid soup recipe from Agrigento

Wandering around Sicily: a trip to Agrigento.

Caponata: a delicious veggie dish!

Caponata: a delicious veggie dish!

From Palermo with love.