Roman-Style Beef Capelet

Name: Roman-Style Beef Capelet
Yield: 6
Ingredients: Filling; 1/4 cup of olive oil; 300g beef, finely ground; 100g chopped mortadela; 1/2 cup grated Parmesan cheese; Sauce, nutmeg, and salt to taste; 400g pre-made capelet dough; Sauce; 1 tablespoon butter; 200g diced prosciutto; 200g sliced mushrooms; 100g green beans; 1 cup heavy cream; Parmesan cheese, grated, to taste

1
Filling
2
1/4 cup of olive oil
3
300g beef, finely ground
4
100g chopped mortadela
5
1/2 cup grated Parmesan cheese
6
Sauce, nutmeg, and salt to taste
7
400g pre-made capelet dough
8
Sauce
9
1 tablespoon butter
10
200g diced prosciutto
11
200g sliced mushrooms
12
100g green beans
13
1 cup heavy cream
14
Parmesan cheese, grated, to taste

Ingredients

1
Filling
2
1/4 cup of olive oil
3
300g beef, finely ground
4
100g chopped mortadela
5
1/2 cup grated Parmesan cheese
6
Sauce, nutmeg, and salt to taste
7
400g pre-made capelet dough
8
Sauce
9
1 tablespoon butter
10
200g diced prosciutto
11
200g sliced mushrooms
12
100g green beans
13
1 cup heavy cream
14
Parmesan cheese, grated, to taste

Directions

1
Filling
2
In a skillet, cook the beef and mortadela in olive oil over medium heat for 10 minutes
3
Add the remaining ingredients and mix until homogeneous. Reserve
4
Sauce
5
Melt the butter, add the prosciutto, mushrooms, and green beans
6
Cook for 5 minutes
7
Add the heavy cream and simmer for 10 minutes
8
Sprinkle Parmesan cheese to taste, season with salt
9
Boil 5 liters of water with a thread of olive oil and a pinch of salt
10
Cook the capelet until al dente, then remove, drain, and transfer to a serving dish
11
Serve with the sauce hot.