NGREDIENTS

00 flour: 200 g

12-15 egg yolks

Borage

Red potatoes from ValFormazza Valley

Milk

Veal jus

Butter

Salt

Pepper

PREPARATION

Mix the flour with the egg yolks until the dough is smooth and homogeneous

Wrap in cling film

Leave to rest in the refrigerator for at least 30 minutes

Meanwhile, cook the potatoes in boiling water

Sauté the borage with a drizzle of oil and a clove of garlic

Mash the potatoes

Combine them with borage

Create a soft filling

Season with salt and pepper

Roll out the dough very thin

Form the cappelletti

Cook them in salted water

Prepare a Formazza cream by simmering the milk and adding the diced cheese

Once dissolved, roll the mixture until a homogeneous cream

Arrange the cream in the center of the plate and place over it the cappelletti previously tossed in a pan with little butter and fresh thyme.

Finish the dish with a few drops of veal jus