Little is known about the origins of Cappelletti, the first written evidences of their existence draws back from the early XIX century. The meat filling made Cappelletti “a dish for Sundays”, a treat to have only from time to time. In the original recipe, Cappelletti filling is made up of stew beef meat, Parmigiano Reggiano and spices. As time passed, other meat types were added, sometimes even ham is used. There are two hypothesis about the origin of Cappelletti name: according to the legendary one, Venus, Mars and Bacchus stopped in an Inn for the night. When Venus woke up, she called the chef as she was hungry. The sight of her naked body lying on the bed inspired the chef, who decided to use pasta dough to shape her belly bottom. The second version, more prosaically, holds that the name comes from “cappello” (hat), because Cappelletti shape recalls both the classic Medieval hat and the miter of grenadiers. –

By I love Italian Food

Below we show you two different cappelletti dishes to try

Prawn Pork crispy Cappelletti

Included Tomato Ragu, scallop, pork belly, brown butter

Source: By Chef Fregz

Latina Fresh Prosciutto Ricotta & Basil Cappelletti with White Wine Prawn Sauce

Time 15 minsLatina Fresh Aged Prosciutto Ricotta & Basil Cappelletti, topped with a delicious white wine prawn sauce makes an impressive lunch or dinner for 2.Recipe Ingredients* 1 tablespoon butter (20g) * 1 tablespoon olive oil * 1/2 finely diced red capsicum with seeds and membrane removed * 1 finely diced and seeded tomato * 1/3 dry white wine or fish stock (80ml) * 200 g thinly sliced peeled green prawns * 1/2 tablespoon finely chopped dill * Lemon wedges * 300 g Latina Fresh Aged Prosciutto Ricotta & Basil Cappelletti * Extra fresh herbs to serve

Source: By plateful

Directions for Latina Fresh Prosciutto Ricotta & Basil Cappelletti with White Wine Prawn Sauce

1. Heat butter and olive oil in a medium frying pan over high heat until foaming, add capsicum and tomato, stir occasionally for 2 – 3 minutes or until vegetables start to soften. Add wine, cook a further 2-3 minutes or until reduced by 2/3rds. Add prawns and herbs, cook stirring for 3 minutes or until prawns are cooked. 2. Meanwhile, add Latina™ Fresh Aged Prosciutto Ricotta & Basil Cappelletti to a large pot of boiling water. Cook for 4 minutes. Drain and divide between bowls. Spoon prawn sauce over, serve immediately topped with a scattering of fresh herbs, and a squeeze of lemon juice.

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