Squid Ink Cappellacci with...Squid Ink Cappellacci with Baccalà Mantecato & Saffron Broth

An elegant, Michelin-caliber Italian masterpiece featuring delicate hand-rolled squid ink pasta filled with creamy, whipped Venetian-style salted cod, served in a shimmering, aromatic saffron-butter broth and finished with grated Bottarga.

Ingredients

Cooking Instructions

1. 01

   Make the Pasta Dough: Mound the flour on a clean work surface and create a well. Whisk the whole egg, egg yolks, and squid ink together in the well. Slowly incorporate the flour from the inner walls until a dough forms. Knead for 10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.

2. 02

   Prepare the Baccalà: Place the soaked salt cod in a saucepan with the milk and garlic. Bring to a gentle simmer and cook for 15 minutes until the fish flakes easily. Drain, discarding the liquid and garlic.

3. 03

   Whip the Filling (Mantecato): Place warm cod in a stand mixer fitted with a paddle attachment. Beat on medium-low speed while slowly drizzling in the olive oil in a thin stream, emulsifying until light, fluffy, and creamy. Season with white pepper and transfer to a piping bag; refrigerate.

4. 04

   Roll & Shape Cappellacci: Roll the pasta dough through a pasta machine down to the thinnest setting (about 1mm). Cut into 7cm squares. Pipe a hazelnut-sized dollop of the cod filling onto the center of each square. Fold diagonally into triangles, press out air, seal edges, and wrap the corners around your finger, overlapping and pressing to seal into cappellacci shapes.

5. 05

   Make the Saffron Broth: In a wide pan, bring the white wine and saffron to a simmer, reducing by half. Add 100ml of boiling pasta water and bring to a simmer. Whisk in the cold cubed butter one piece at a time to create a glossy, emulsified sauce. Keep warm on low heat.

6. 06

   Cook the Pasta: Drop the cappellacci into a large pot of boiling salted water. Cook for 2-3 minutes until they float and are al dente. Gently transfer with a slotted spoon directly into the saffron-butter sauce, tossing gently to coat.

7. 07

   Plate and Garnish: Spoon a shallow pool of saffron sauce into warm shallow bowls. Arrange 5-6 cappellacci in the center. Shave or grate fresh bottarga generously over the top and garnish with delicate micro-greens.