Cappellacci stuffed with prawn bisque: the original recipe for the New Year’s Eve menu

I cappellacci stuffed with shrimp bisque I am a first course delicious and refined, recipe made by Chef Michele Ghedinito be inserted into the Christmas Eve menu or to prepare during the Christmas holidays. To make them we started from the preparation of fresh pasta, which will then be stuffed with a filling made from shrimp e mascarpone, the whole will be accompanied by a bisque of prawns, a broth that is prepared with shellfish heads and waste, excellent to accompany starters and risottos. To make this original and tasty appetizer for the holidays, just follow chef Ghedini’s recipe step by step.

How to prepare capellacci stuffed with shrimp bisque

Let’s start with the dough by spreading the flour on the work surface and combining it with the semolina. Make a hole in the center and add the egg yolks, eggs, salt and oil. Mix well.

Leave to rest in the refrigerator for 30 minutes and during this time prepare the filling.

Clean the prawns and keep the shells that will be used for the bisque.

Cook the pulp in a pan with salt and pepper, then blend it in a blender with the mascarpone and chives. Roll out the dough and form your discs. Stuff with the stuffing and close well, forming the cappellacci.

Prepare the bisque by cutting the vegetables into cubes and browning them in a drizzle of oil with the thyme and orange zest.

Add the shells and toast well, crushing the heads with a ladle to release all the flavors.

Deglaze with the cognac, when it has evaporated add the tomatoes and the concentrate and cook for 5 minutes.

Mix with ice and dilute with water, then cook for at least an hour. Once ready, strain the liquid and let reduce: it will take about half an hour.

Once the dough has rested, you can roll out the dough: we cut the dough into slices, which we join, then we flatten them slightly with a rolling pin. We then pulled the dough with the pasta machine. Form discs of pasta with a cookie cutter.

Wet your fingers and run them over half the side of the disc, so that it closes easily. Fill with the stuffing, close the disc in the shape of a crescent: to prevent them from breaking it is important to let the air out when closing. Bring the sides towards the center to make your capellacci.

Cook the pasta in boiling water for 2/3 minutes. Once ready, brown the capellacci in a pan with butter and thyme. Serve 8 pieces per person on a plate and pour the bisque in the middle. Cappellacci stuffed with prawns are ready to be served at the table.