Chestnut cappelletti stuffed with PGI Finocchiona and POD Tuscan Pecorino on a Chianti Classico béchamel with caramelized orange zest and fresh fennel – A Cristian Civale recipe

Ingredients – 4 serves:

for cappelletti:

  • 100 g chestnut flour
  • 150 g stone-ground whole wheat
  • 2 eggs
  • 50 ml water

for the filling:

  • 200 g Tuscan pecorino
  • 100 ml fresh cream
  • 80 g PGI Finocchiona

Chianti classico bechamel:

  • 2 glasses of Chianti Classico wine
  • 50 g butter
  • 50 g flour
  • 500 ml milk
  • salt, black pepper, nutmeg as needed


Prepare the filling by melting pecorino in the cream.

Remove from heat and add PGI Finocchiona in cubes, blend the mixture and let it rest and cool.

In the meantime, melt butter for béchamel, add sieved flour and stir.

Go on stirring and add hot milk until you obtain a cream. Dress as desired and let it cool.

In the meantime, reduce wine in a small pot and, once cold, add it to béchamel.

Lastly, make the dough for cappelletti, then roll out the chestnut pastry and fill it with PGI Finocchiona and pecorino.

Cook the cappelletti and plate on a dish with béchamel, decorate with caramelized orange zests, fresh fennel and a small amount of extra virgin olive oil.


Prova anche queste ricette