Cappellacci with john dory in a lemon butter sauce

Here at Mascalzone Latino we strongly care about pasta, especially the home made one, which is the most representative “flag” of the great Italian culinary tradition.

If you try “spaghetti with meat balls” or the famous “Milanoi spagetti” or other forms of pasta like this, you can understand that they are created by plumbers or electricians or wood workers, not by chefs involved in the restaurant business.
Just to give you an easy sample here is the recipe for an excellent pasta dish.

Cappellacci with John Dory and lemon butter sauce
Serves 4

200g John Dory fillets
2 tsp extra virgin olive oil
Salt and pepper
200g ricotta
2 tsp grated Parmigiano-Reggiano
1 tsp chopped parsley
1 egg yolk
100g butter
1 cup cream
1 lemon
1 tomato

Season the fish fillets with the salt, pepper, olive oil and bake at a low temperature of 60°C for 20 minutes. When the fish has cooked through remove and leave to cool.
Place the fish in a bowl and using a spoon break the flesh up, when the fish has become well broken up add the ricotta, Parmigiano-Reggiano, chopped parsley, egg yolk and mix together.

Take one recipe of home made pasta, roll out and cut into 10cm squares. Place half a tablespoon of the fish mix in the centre of each square. Fold the squares over to form a rectangle and join together the ends. Boil the pasta in salted water for 3 minutes or until they rise to the surface.

To make the sauce, peel the lemon rind from the lemon and remove any of the white pith remaining. Take a sharp knife and cut the lemon strips into thin strips “Julienne”. Melt the butter with the cream and lemon zest, bring to the boil for 2 minutes and then add the cappellacci.
Serve garnished with tomato cubes, some lemon zest and of course parmigiano-reggiano.

Take Home Our Home Made Pasta

Dear Ladies (and Gentlemen),

as you know, we have a daily production of home made pasta for our kitchen.

If you are interested, with 24 hours notice, we can prepare your favorite pasta to take home, where you can indulge in creating something special.

The price for the pasta (plain) is 280 Huf/portion, for the stuffed one (ravioli, tortelli etc) is 360 Huf/portion.

We can also provide several sauces in case you are lazy or you don't want to kill your husband/wife with one of your specialities... choose one of ours!!!

Ciao!!!

Home made tortellini @ Mascalzone Latino Budapest

The tortellini are a legend, first because they are good, second because their shape reminds you of the navel of the beautiful ladies from Emilia Romagna, where they are from, that’s why we believe (following the tradition) they are an aphrodisiac food.
The stuffing is done with meat or/and ham (Parma of course) and usually boiled and served in a tasty cappon broth.
Other outstanding versions are simply boiled and tossed with a creamy sauce, with butter, with truffle and always served with a generous spoon of grated Parmigiano-Reggiano cheese.
It’s a bit of a trouble to make them, but once you are trained you can have fun... after 1.000 pieces it’s a torture, so don’t bother to make them and come here to enjoy a good dish with our home made tortellini!!!

Home Made Pasta @ Mascalzone Latino Budapest

We would like to share with you some of our best recipes and, of course, we have to start with the home made pasta.
The real recipe is “top secret classified”, it is so classified, but really so classified that, if you check one packet of common Italian flour, probably you will find on the back the “right one”, which is done with 1 kg flour, 10 eggs a pinch of salt and 2 table spoons of olive oil.
To flatten the pasta you can use a dedicated machine, easy to find, or the rolling pin as the Italian ladies still do it in the third millenium.
Once the pasta is flat (the thickness depends on your taste, usually one mm is more than enough), you can cut as you prefere to have tagliolini, tagliatelle, pappardelle, you can cut irregular squares (maltagliati) or you can make filled pasta (tortellini, ravioli, tortelli, etc... but we will speak about them in the future).
The home made pasta can be boiled immediately or you can keep in the fridge for no more then two days, just take care, as soon a white froth will appeare on the top of the water (salted of course) the pasta is ready to be tossed with your preferred sauce.