Chestnut Cappelletti with Tartufi di Alba Shavings

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Credit: Didier Loire
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Instructions

Step 1: Cappelletti

Roll the dough through the pasta sheeter, lowering it one notch at a time to avoid damaging the texture of the dough. Gradually lower the setting to 0.5.

Cut the dough into circles using a round, 3 inch (8 cm) cutter.

Place small spoonfuls of the stuffing, prepared below, onto half of the circles, and cover with the other half of the circles. Seal the cappelletti, then cut with a fluted cutter, and fold with the fingertips to shape the cappelletti.

Step 2: Stuffing

Sear the porcini mushrooms in a saucepan, add the shallots, and stew.

Sauté the veal sweetbreads, and add to the saucepan along with the chestnuts and parsley. Stew over a low heat. Bind with veal jus and the diced foie gras, then cool over ice.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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