Capunsei EN
Capunsei are enjoyed seasoned with melted butter flavored with a few sage leaves and grated cheese.
A small, elongated, ovoid-shaped dumpling, typical of the area of the morainic hills in the Province of Mantua. The consistency of the dough is soft and deformable. According to an ancient recipe from the 14th century, Capunsei are made with breadcrumbs, Grana Padano or Parmigiano Reggiano, eggs, butter, garlic, onion, salt, pepper, nutmeg and broth. They are eaten seasoned with melted butter and sage, and, of course, with a generous sprinkling of grated Grana Padano.
Ingredients
Preparation
Ingredients
INGREDIENTS FOR 4 PEOPLE
300 gr breadcrumbs
100 gr Grana Padano
100 gr butter
Boiling broth to taste
½ tablespoon chopped onion
1 clove of garlic
Salt, pepper, nutmeg to taste
Preparation
Brown the onion and garlic in the butter. Once ready, pour the bread into a bowl and, on top of it, the soffritto. Work quickly adding the boiling broth, salt, pepper and nutmeg. When the mixture has cooled, add the cheese and eggs. You should obtain a firm but soft dough, so that you can work it. Make some elongated gnocchi by rolling a little of the mixture between your hands and cook them in boiling salted water.
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