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Preparation fresh pasta:
On a wooden board form a fountain with the sieved flour and semolina. Place the egg yolks, a drizzle of extra virgin olive oil and a pinch of salt in the centre. With the help of a fork begin to beat the eggs and gradually mix the flour with your hands. If necessary, add a little water at room temperature. When the dough begins to be homogeneous continue to knead with your hands for about 15 minutes. Until it becomes firm and elastic. Let it rest wrapped in transparent film for an hour.
Preparation filling:
In a bowl homogeneously mix all the ingredients and adjust them with salt and pepper.
Preparation red prawns:
Clean the shrimps from the shell and brown them quickly in extra virgin olive oil. Season with salt and pepper and add chopped parsley.
Preparation green asparagus foam:
Brown the shallot, add the previously cooked asparagus, deglaze with white wine. Add the broth, cream, salt and pepper. Reduce and blend in a blender.
Presentation:
Roll out the dough on a floured surface until a thin sheet of pastry is obtained. Divide it in half and on one of the two parts distribute the filling with an icing bag. Dampen the pastry with water and cover with the other half. Go to form the cappelletti with the help of a round pastry cup. Cook the cappelletti in salted water, pass them in the pot of red shrimp.
Serve the cappelletti with the asparagus mousse and the shrimps in a soup plate.
Decorate with some green asparagus tips.
A recipe by Andrea Cingari, chef at the Ristorante da Enzo.
Foto © Grotto da Enzo
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