A great dish for special events!

Ingredients

For the dough

• 300g of Manitoba flour
• 200g of re-milled semolina flour
• 5 eggs
• Salt
• Pepper

For the filling

• 1 potato, about 200 g
• 1 duck breast
• Sage
• Fresh oregano
• 1 Lime
• 1 clove of garlic
• Oil
• Salt
• Pepper

To season

• A leek
• 25 g per head of pecorino romano

Directions

1. Clean the duck and chop it into small pieces, in a pot put oil, sage, oregano, and chopped garlic, heat up, add a bay leaf then the duck and cook for about 20-30 minutes.
2. Steam the potato, then mash them and add to the duck adding also salt, pepper, and lime zest.
3. Finely chop the duck with the knife and make balls for the filling or put it in a sac-à-poche.
4. Classically prepare the dough, wrap it in a cloth and let it rest for 30 minutes.
5. Roll out the dough (in your favorite way) and cut it into 10 cm squares on the side, then prepare the cappellacci.
6. Cut the filangè leek and sauté them in the bottom of the duck.
7. Cook the cappellacci for 11 minutes and start preparing the pecorino romano cream.
8. Put the grated pecorino in a bowl then add, slowly, the cooking water until it becomes a cream.
9. Drain the cappellacci well and plate them by adding the leeks and pecorino cream.