Parmesan-Filled Cappellacci

a "Norma" reinterpretation: fried aubergine cream, sun-dried tomatoes, basil and ricotta salata

Difficulty Difficult

Preparation 60 min

Cooking 20 min

Serves 4

Category First courses

Season Summer

Cuisine Contemporary

Propaganda's Parmesan-filled cappellacci are a reinterpretation of the classic pasta alla Norma: fresh pasta filled with Parmigiano Reggiano, resting on a cream of fried aubergine, with sun-dried tomatoes in oil warmed gently with garlic and basil, and ricotta salata grated to order. The aubergine is no longer a topping but becomes the velvety base of the dish — fried, blended and passed through a sieve to a dense, smooth cream. The Parmigiano filling carries inside the richness that in the classic Norma belongs to ricotta, which returns, true to tradition, as a final light grating over the plate.

Ingredients

For the pasta

"00" flour400 g

Re-milled semolina100 g

Egg yolks10

For the filling

Parmigiano Reggiano, grated and sifted400 g

Medium eggs4

Nutmega pinch

Pepperto taste

Saltto taste

For the aubergine cream

Medium aubergines2

Seed oil for fryingto taste

Extra virgin olive oilto taste

Fresh basilto taste

Saltto taste

For the pan sauce

Sun-dried tomatoes in oilto taste

Fresh basilto taste

Garlic clove1

Extra virgin olive oilto taste

For finishing

Sun-dried tomatoesto taste

Fresh basil leavesto taste

Ricotta salatato taste

Method

Pasta and filling preparation

Dough

Knead the flour, semolina and egg yolks together until you obtain a smooth, even dough. Wrap in cling film and rest in the refrigerator for about 30 minutes. Roll out to a thickness of 2 mm and cut discs using a 10–12 cm round pastry cutter.

Filling

Combine all the filling ingredients in a bowl and mix thoroughly until smooth and even.

Filling the pasta

Using a spoon, place approximately 20–25 g of filling at the centre of each pasta disc. Lightly moisten the outer edge with a brush or fingertip.

Half-moon fold

Fold each disc over itself into a half-moon shape, gently pressing out the air around the filling and sealing the edge firmly all the way round for an airtight closure.

Shaping the cappellaccio

Holding the straight edge of the half-moon between your fingers, fold the edge slightly upward. Bring the two ends together, wrapping them around your index finger, overlap the tips and press gently to seal. Slide your finger out and gently widen the top, giving the cappellaccio its characteristic shape.

Preparing the aubergines

Clean the aubergines and cut into small 1×1 cm dice. Salt them and leave under a weight in a colander for about 30 minutes. Arrange on a lined tray and pat dry with kitchen paper to remove excess moisture before frying.

Frying the aubergines

Fry the diced aubergine in hot seed oil at 160–170°C until golden and tender. Drain on kitchen paper to remove excess oil.

Fried aubergine cream

Transfer the fried aubergine to a blender with a drizzle of extra virgin olive oil and fresh basil. Blend until you obtain a dense, smooth cream. Pass the mixture through a fine-mesh sieve, using a spoon to help, for a perfectly smooth, velvety texture.

Cooking the cappellacci

Drop the Parmigiano Reggiano-filled cappellacci into a large pot of lightly salted boiling water and cook for 5 minutes. Reserve some of the cooking water.

Pan sauce

Meanwhile, heat a drizzle of extra virgin olive oil in a pan over low heat. Add the garlic clove, sun-dried tomatoes in oil and fresh basil, letting them infuse gently without raising the heat.

Finishing the cappellacci

Drain the cappellacci directly into the pan with the sauce, adding a splash of cooking water if needed. Toss briefly and gently to finish cooking and absorb the flavours without breaking the pasta.

Plating

Spread the fried aubergine cream across the base of a deep plate. Arrange the cappellacci neatly in a circle on top of the cream. Garnish each cappellaccio with a sun-dried tomato. Add fresh basil leaves. Finish with a light, not overly generous, grating of ricotta salata directly over the plate. Serve immediately.

👨‍🍳 Chef's tip

Parmesan-Filled Cappellacci

a "Norma" reinterpretation: fried aubergine cream, sun-dried tomatoes, basil and ricotta salata