Peposo is a great Florentine tasty beef stew. When I have some leftovers I like to use it for these “Cappellacci”, but you can replace the filling in this dish with any beef stew.
Ingredients
- 300 g of fresh egg pasta (see pasta making section to make your homemade pasta)
- 300 g of Peposo a tasty beef stew, see my recipe
- 1 potato of 150-200 gr
Directions
- Steam the potato in the microwave, then blend it with peposo.
- Prepare the pastry then cut it back into squares of 10 cm on the side.
- Put 12-13 grams of stuffing on the square and fold it in a triangle, then close one side with a hat.
- Cook for 10 minutes and season with butter and parmesan or pecorino romano.
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