STUFFED FRESH PASTA RECIPIES:

Cappelli del Prete ai Formaggi,

in Fontina Cheese Sauce with Brezaola

Ingredients:

520     g                   Cappelli del Prete ai Formaggi “Canuti”,

200     g                   Fontina cheese,

320     g                   Brezaola (chopped)

80        g                  Butter

1          small           Onion (chopped)

1          bunch of    Rocket

          Milk

          Salt

Preparation:

In a sauce pan melt the Fontina cheese with a few drops of milk.
In a pan gently fry the onion with butter.
Remove from heat, add the Brezaola and let it all together for a while to soften.
Cook the Cappelli del Prete ai Formaggi “Canuti” in abundant boiling salted water and drain.
Place in a dish the fontina, pour over pasta and finally the brezaola mixture.
Garnish with the rocket leaves and serve.