Joe Faro, owner of Tuscan Kitchen in Salem, N.H., has Americanized some of Italy’s most delectable dishes. Walk through the doors of the Tuscan Kitchen, however, and you would think you were somehow transported straight to Tuscany.
Cappellacci is exceptionally elegant, and will impress anyone to whom it is served. The dish is pasta stuffed with butternut squash and bathed in a buttery sauce. Traditionally, cappellacci is stuffed with Zucca squash, which is a cross between a sweet potato and a squash. Faro has adapted this traditional recipe with the more common butternut squash.
Faro advises that using fresh pasta is essential if you want to stuff your own cappellacci. “Making your own batch is ideal,” says Faro. If you don’t have the time to create your own fresh stuffed cappellacci, that’s OK, it’s available in the fresh pasta section of specialty markets and some supermarkets. This October, Faro is opening the Tuscan Market right next to the Tuscan Kitchen at 67 Main St. in Salem, N.H., where you can purchase not only pre-stuffed cappellaci, you will be able to find imported wines, cheeses, cured meats and much much more.
With pre-stuffed cappellacci, the dish is simple to put together, and cooks up in no time. Browned butter is the main ingredient for the pasta sauce, and is kept very simple. being accompanied only by sage and salt.
Simply top it with fresh Parmesan cheese to add a bit of nuttiness to the dish, which really brings all of the bold flavors together.
7-8 pre-stuffed cappellacci, homemade or store-bought
Dried mustard fruit
4 tablespoons butter
5 sage leaves, 3 whole, 2 chopped
Salt and pepper
For Stuffed Cappellacci:
1. If you are creating your own cappellacci, begin by roasting a large butternut squash, and mixing it with dried mustard fruit, Parmesan cheese, and amaretti cookie. Make the filling to suit your own taste.
2. Stuff your cappellacci, and place them into boiling water.
For pre-stuffed cappellacci, or once homemade cappellacci are cooked:
1. Begin browning butter in pan, making sure not to burn.
2. Add sage to browned butter, allow to sit until pasta is ready
3. Strain pasta and add it to butter sauce.
4. Lightly brown pasta, plate, and top with grated or shaved Parmesan cheese.
Recipe courtesy of Joe Faro, founder, Tuscan Kitchen, Salem, N.H., 2012.