Veal Cappelletti With Smoked Chicken in Mornay Sauce
"For those times when you want something really different and don't mind spending some time in the kitchen. Use fresh pasta sheets instead of making your own dough if you can find it. I love pasta and serve it at least once a week. However, my waistline requires limiting this choice to no more than six times a year due to the fat-laden calories."
- Ready In:
- 1hr 30mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 3⁄4 lb ground veal
- 2 ounces prosciutto, minced
- 1⁄2 cup parmesan cheese, freshly grated
- 1⁄4 teaspoon rosemary
- 1⁄4 teaspoon black pepper
- 1 egg, slightly beaten
-
Basic Dough
- 4 cups semolina flour
- 1⁄2 teaspoon salt
- 4 eggs
- 1 tablespoon salt
- 1⁄3 cup ice cold water
-
Mornay Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1⁄4 cups chicken broth
- 1 1⁄4 cups half-and-half cream
- 1⁄2 cup parmesan cheese, freshly grated
- 1 tablespoon butter
- 3 ounces mushrooms, sliced
- 1⁄2 lb smoked chicken, fully cooked and diced
- 6 sun-dried tomatoes, coarsely chopped
directions
- Prepare pasta dough. Sift the flour and salt together. Place into a mixing bowl. Slowly blend in the eggs one at a time. Add the oil and the water slowly until a smooth soft dough is formed.
- Knead the dough for 15 minutes and then allow to rest for an additional 15 minutes. Roll out the dough. Lightly dust with flour, fold in three and roll out again. Repeat 6 to 8 times. Note: only use enough flour to prevent sticking while rolling.
- Roll out the dough on floured surface to a smooth sheet about 1/8 inch thick. Cut the dough into 3 inch squares with a scalloped edge pasty cutter. Cover with a damp cloth until required.
- Heat the oil in a skillet. Fry the veal until completely cooked through. Drain excess oil. Place veal in a large mixing bowl and cool.
- Blend the prosciutto, cheese, rosemary, pepper and the egg with the veal.
- Place a teaspoon of filling in the center of each pasta square. Brush the edges with a little water. Fold into a triangle just over the fillings and press to seal. Leave a border of dough around the filling. Wrap the pasta around your index finger. Seal the two sides with your thumb. Curl the overlapping pasta outward. The result should be a small pasta hat (cappelletti).
- Start a large kettle of boiling water and begin making the morney sauce.
- Heat the butter in a sauce pan, add the flour and cook for 2 minutes over low heat. Stir in the chicken broth and half & half. Reduce heat and simmer until thickened. Stir in the cheese and simmer for 2 more minutes. Heat the remaining butter in a saucepan. Saute the mushrooms. Add the mushrooms, chicken and tomatoes to the sauce and keep warm over very, very low heat.
- As you're making the sauce and the water begins boiling, add the pasta in batches to keep the water at a steady boil. The pasta will float when it is done; remove pasta to a serving platter or large bowl and continue adding pasta until all the pasta has been cooked. Cover pasta with Mornay Sauce and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>Live and work in the heart of the US - Ohio! I work as a Risk Management Consultant, and I do have to work to pay the bills (at least for now), but my passion is cooking.....and eating with as much variety as I can find. I am incredibly lucky in that my BF will eat anything I cook and will give me his honest opinion. What more can you ask from a guy? Well.....let's not go there...at least not online LOL. <br />We share our home with four rescued cats and two Beagle Dachshund mixes (beaners!). We'd rescue more if I could afford the vet bills. <br />Other passions include my vegetable and herb garden, and BF provides the needed grunt work (laughs).</p>
