Squid Ink Cappellacci with Mullet Filling in Garlic, Oil and Chillies

The Cappellaccio originates from Ferrara in Emilia Romagna and the name stands for the straw-hat like shape, typically worn by the farmers in this region.

In this particular dish, the Cappellaccio is made from squid ink pasta dough with a mullet filling.  The pasta is combined with garlic, olive oil, chilli, bread crumbs and Bottarga. Beautiful and delicious.  The mullet filling blends well with the squid ink pasta and the combination of flavours from the sauce are every fish lovers dream.

Nutritional Information

Regular Portion – 250gr of pasta, sauce and garnish (1pp)

Large Portion – 350gr of pasta, sauce and garnish (1-2pp)