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.