Beef Cappellacci with bell peppers sauce and goat cheese


For the  pasta:
200 g. double milled durum wheat flour and some extra flour (the extra flour will be used to prevent the pasta from sticking)

2 organic eggs
For the filling:
200 g. lean minced beef

1 leek

1 carrot

1 glass of white wine

½ liter of whole milk

For the bell peppers sauce
1 red bell pepper

100 g. fresh goat cheese

1 fresh spring onion

extra virgin olive oil Toscano PGI



Pasta dough

Put the flour on a large clean workspace and create a crater. Add the eggs and gently whisk with a fork. Gradually incorporate the flour from the sides. Gently mix together until a ball of dough starts to form. Knead until you obtain a smooth and compact dough. Cover with plastic wrap and let it rest in the fridge for 30 minutes.

After 30 minutes, roll out the fresh pasta dough with a rolling pin until thin, but not too thin. Cut the pasta sheets into circles using a ring mold with a diameter of 9/10 cm. Put the filling on the center of each pasta circle and brush the edges of each pasta circle with a little water. Pick up one corner of each pasta square and fold it over the filling to meet the opposite side. Press the edges of the pasta together to seal, creating a half-moon shape. Bring the opposite corners together, overlapping ends, to make a small ring, then press them together.

As the cappellacci are ready, put them on a lightly floured surface (using the extra flour) and cover them with a kitchen towel until you cook them.


Slice the leek and chop it roughly, dice the carrot, and brown both with abundant extra virgin olive oil in a big pan.
Brown the vegetables until the leek will become transparent, add some water if needed.
Then add the crumbled minced meat and brown over high heat.
Dress with salt and pepper, add the wine, and let it evaporate completely. Then add the milk and let it simmer for at least 40 minutes over low heat.


Chop the pepper and the spring onion, add some extra virgin olive oil Toscano PGI and cook them over high heat. Dress with salt and pepper and incorporate gradually some water that will help soften the vegetables.

Once the peppers are cooked, put them in a blender with goat cheese and some olive oil and blend everything.


Bring a pot of water to a boil, add some salt and cook the cappellacci for a few minutes, then drain them. Put some peppers sauce on a plate and put the cappellacci on top of the sauce and dress with some extra virgin olive oil Toscano PGI.