Country PGI Finocchiona cappelletti – An Andrea Perini recipe

Ingredients for 4 people:

  • 1 whole egg plus 3 yokes
  • 150gr semolina
  • 200 ‘00’ flour (fine-ground)
  • 500gr fresh cow ricotta
  • 150gr PGI Finocchiona
  • 800 gr cherry tomatoes
  • Basil leaves
  • A small sprig of chives
  • 50gr of sugar
  • Extra Virgin Olive Oil
  • Salt and pepper as needed
  • Lemon zest


Prepare fresh pasta according to tradition. Let it rest for about 30 min. In the meantime, stir ricotta until creamy with oil, salt, pepper, and finely chopped chives

In a nonstick pan with olive oil, cook on a high heat the small tomatoes you have cut into halves and dipped in sugar; leave some tomatoes aside for decoration; caramelize and finish cooking in their sauce. Blend them and balance by adding some oil; sieve them.

Roll out the pasta, cut it into rounds of 6/7 cm diameter, and form ‘cappelletti’ with a filling of creamy ricotta. Cook them in abundant salted water for about 3 minute. In the meantime, finely chop the PGI Finocchiona with a knife and prepare a bowl with oil and lemon zest to season the ‘cappelletti’.

Plate and season ‘cappelletti’ with a cream of small tomatoes, creamy ricotta and, to finish, chopped PGI Finocchiona. Add some basil leaves for decoration and a few pieces of small tomatoes.


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