Capelet to Roman Scalloped

Filling

In a pan, sauté the beef and mortadela in medium heat for 10 minutes

Add the remaining ingredients and mix until a homogeneous mixture forms. Reserve

Dough

1

Place flour on a smooth surface

Make a depression in the middle and add eggs

Mash well and open with the help of a rolling pin

2

Cut squares 6cm wide

Place half a spoonful of filling in the center

Wet the edges and fold the square in half, forming a rectangle

Baste the two ends of the base of the triangle with egg and unite the points at the center of the figure

Turn the top point upwards. Reserve

Dish

1

Melt butter, add prosciutto, mushroom, and peas

Sauté for 5 minutes

Add heavy cream and simmer in low heat for 10 minutes

Sprinkle with Parmesan cheese and season with salt

2

Boil 5 liters of water with a thread of olive oil and a pinch of salt

Place the capelet and cook until al dente

Remove, drain, and transfer to a dish

Serve with hot sauce.