Ingredients (for 10 people)
FOR THE PASTA :
450 g Italian ‘0’ flour
FOR THE FILLING :
500 g Capriccio cheese
100 g grated Parmesan cheese 2 eggs
salt, pepper, nutmeg and chopped chives, to taste
basic tomato sauce, to taste
Method: Sift the flour, make a well in the centre, break the eggs into the well and beat with a fork. Add the flour a little at a time by taking it from the inside of the well, until the flour is completely absorbed. Knead the dough for a few minutes and then cover it with a napkin or some cling film. Leave to stand for 20 minutes. Once you’ve left the dough to stand, separate it into single portions, each weighing around 80 g. Pass each portion through the dough sheeter, from the first to the penultimate hole.
Boil the dough in salted water, drain and immerse in a bowl of cold salted water. Drip dry and then lay them on tea towel and pat dry.
Briefly mix together the Capriccio cheese, 50 g Parmesan cheese and the rest of the ingredients in a bowl until you get a well-blended filling. Cut out strips measuring approximately 30x6 cm. In the centre of each strip, place a long line of the filling, attach the long sides together, by brushing them with some butter and using your fingers to close them. Then roll the strips into a spiral. Spread a few spoonfuls of tomato sauce onto the bottom of an oven dish, place the savoury cartellate on top and sprinkle with the remaining grated Parmesan cheese.
Place in the oven for 20 minutes at 200°C.