Sausage Cappelletti Recipe

Make dough by mixing flour, semolina, 150 g of water and a pinch of salt. Put the dough in a bowl, cover it with a wet cloth and leave it to rest in the refrigerator for 30 minutes.

Boil the chard in salted water for 1 minute, drain and soak in ice water for 1-2 minutes to preserve its color (set the boiling water aside). Chop the spinach, add 150 g of boiled potatoes and boiling water, blend them and mix with 2 tablespoons of İçim Labneh Cheese.

Mix the rest of the potatoes with the sausages. Add half lemon zest, salt and black pepper. Roll out the dough into very thin dough. Obtain 18 circles with a diameter of 8 cm from the dough you rolled out. Put the sausage mixture you prepared into each one, hold the dough from the ends and close it in a bundle shape.

Throw these dough bundles into salted water and boil them for 3 minutes after the water starts to boil.

Take it out of the water, drain it, oil it and serve it with the hot chard cream you prepared beforehand.