These beautiful dumplings, hailing from town of Mantova in northern Italy, are an uncommon sort of pasta in that they’re made with breadcrumbs moderately than flour. The result’s a flavorful dough with a novel texture that absorbs sauce extremely effectively and can maintain you coming again for extra!
With regards to a pasta like capunsei, which packs quite a lot of taste naturally within the dough, it’s greatest to pair it with a quite simple sauce. A fundamental tomato sauce is at all times an awesome selection, as is a straightforward browned butter and sage condiment, as the next recipe contains.
This recipe requires recent breadcrumbs, that means from bread that isn’t fully stale and laborious but. Keep away from dry, crunchy crumbs and search for some which might be nonetheless a little bit mushy. These will be difficult to search out in a retailer, however you may simply make your individual by mixing some bread that’s not more than 2 or 3 days outdated.
As at all times in Italian delicacies, keep away from any added flavors or components in breadcrumbs. No herbs, no garlic, no salt. Simply plain bread.
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Prepare dinner Time: 1 ½ to 2 hours, largely unattended
For this recipe, you have to:
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100 milliliters (a scant ½ cup) vegetable broth
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4 tablespoons (60 grams) unsalted butter
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100 grams (a little bit over a cup) recent breadcrumbs
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20 grams (¼ cup) grated Parmigiano-Reggiano cheese
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A pinch of grated nutmeg
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1 giant egg
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Salt
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6 to eight recent sage leaves
In a small saucepan, warmth the vegetable broth till it begins to simmer. In the meantime, soften half of the butter (you are able to do so on the stovetop or within the microwave).
In a mixing bowl, mix the breadcrumbs with the recent broth and melted butter. Combine completely till the crumbs are evenly saturated, then combine within the grated cheese and nutmeg.
Unfold the breadcrumb combination on a clear floor and crack the egg into the middle. Utilizing your palms, step by step combine and knead the egg into the crumbs. When the egg is completely blended in, collect the dough collectively right into a ball and wrap it in plastic wrap. Let the dough relaxation for 1 hour.
As soon as the dough has rested, it’s time to form the dumplings. Reduce off a small piece of dough and form it by hand right into a torpedo form. The completed piece ought to be about 3 inches (7.5 cm) lengthy and not more than 1 inch (2.5 cm) large within the heart, with tapered pointy ends on all sides. Repeat to form the entire dough into dumplings.
Put a big pot of water on to boil and salt it generously. Whereas the water heats, add the remaining butter and sage leaves into a big non-stick pan over low warmth. Soften the butter and proceed to warmth on low till it begins to brown barely, then flip off the warmth.
When the water involves a rolling boil, place the dumplings into the pot and really gently give them a stir to stop sticking. Let the pasta boil till the dumplings float to the floor of the water, at which level they’re cooked.
Flip the warmth beneath the butter pan as much as medium. Utilizing a slotted ladle, switch the pasta into the pan. Gently toss all collectively till the pasta begins to brown barely. Serve instantly, topped with the sage leaves and any additional butter there is likely to be within the pan.
