RESTAURANT CAPRICCIO

• 159 Norton Street, Leichhardt NSW 2040
• 02 9572 760702 9572 7607
• eat@capriccio.sydney
• capriccio.sydney

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INGREDIENTS FOR CORZETTi PASTA
serves 2
1 egg
100ml dry white wine
30ml olive oil
360g ’00’ flour
pinch salt

METHOD FOR CORZETTi PASTA
In a bowl beat the egg, salt, oil and white wine together.
In a seperate bowl, make a well in the center and pour in the egg mixture.
Bring together to form a dough, knead it slightly to improve elasticity.
Cover with cling wrap and rest for 30 minutes.
Roll the dough (about 1 millimeter-thick) and, using the cutter in your corzetti stamp, cut out as many rounds
as you can. Now place one round of pasta dough dusted in flour on the embossed side of your corzetti
stamp, Place the handle of your corzetti stamp over the pasta disc and press firmly.
Placed the embossed corzetti on a kitchen towel or parchment. You can dry them or cook them right away.
INGREDIENTS
300 gm cime di rapa, trimmed
2 garlic cloves, cfinely chopped
60 ml extra-virgin olive oil
4 pork and fennel sausages, skins removed, broken up
1 onion, finely chopped
1 ripe tomato, skins removed and diced
50 ml white wine
parmesan, to finish

METHOD
Blanch cime di rapa until bright green (30 seconds-1 minute), drain, squeeze to remove excess liquid, chop
fine.
Heat olive oil in a frying pan over medium-high heat, add sausage, stir occasionally until just starting to
brown (2-3 minutes), add onion & garlic, stir occasionally add tomato & white wine, reduce down (2-3
minutes) keep warm.
Meanwhile, cook corzetti in a saucepan of boiling salted water until al dente (3-5 minutes).
Drain (reserve 40ml cooking water), return pasta and reserved water to saucepan with sausage mixture add
cime di rapa, toss to combine, season to taste and serve hot with parmesan.