Time: 2 ore
Difficulty: Media

Ingredients for 4 people
260 g Special for fresh pasta Molino dalla Giovanna
40 g white cannellino bean flour
3 whole eggs and eggs
3 yolks of egg
10 g sunflower seed oil
20 g of water
a pinch of salt up
Fine rice flour for gluten-free dusting
For the filling
300 g gluten-free bresaola
100 g parmesan cheese
20 g of butter
ground black pepper
Salt up to
1 whole egg whole egg
For the seasoning
2 carrots
2 ribs of green celery
2 courgettes
2 buffalo mozzarella without lactose
100 g mushrooms nails
Extra virgin olive oil
ground black pepper
Sale fani

Procedure
Place the mixture in a bowl, shell the eggs in the centre and knead with your hands; add the oil, the salt and the water, continuing to incorporate the flour, and work until you get a ball of dough homogeneous. Wrap with kitchen film and let rest for 30 minutes in the refrigerator.
Meanwhile prepare the filling, cut the bresaola, the egg and pour into a cutter and mix well, until it is smooth and creamy, check the consistency of the filling, add the parmesan, the butter nut, season with salt and pepper and stir with a spoon.
After this time, pick up the dough and roll it out with the special machine, until it is 1-2 mm thick; using a smooth wheel, cut out rectangles of 4x4,5 cm side and place a part of the filling in the centre of each one.
Fold the dough back onto itself, creating a triangle, with the tip at the top formed by the two parts of the dough, overlapping but slightly staggered. Gently press the dough around the filling, then roll the two vertices down around the tip of the little finger, overlapping them, and seal them with a slight pressure, place the whole on a tray dusted with fine rice flour for about 1 hour.
After carefully washing the vegetables, peel the carrots and create strips in the long sense and then from each of them sticks, at this point cut everything into small cubes.
Do the same thing with zucchini and celery creating small cubes of vegetables that you will store all in a bowl.
Wash the nails and remove the hardest part of the stem, heat a pan with a tablespoon of extra virgin olive oil and when it is hot sear the mushrooms for a minute at most, season with salt and pepper.
Open the buffalo mozzarella from the preserving water and slice them into slices, place the slices of mozzarella on a colander so that they drain well for a few hours.
Take a pan not too wide non-stick, pour us two tablespoons extra virgin olive oil and let warm on a low heat, After a few minutes add the diced vegetables and immediately add a ladle of vegetable broth.
Leave the vegetables to stew for about 4 minutes on a low flame, taking care to close the pan with a lid, after cooking, season to taste with salt and pepper.
Recover a pot and fill it with water, bring to a boil, adjust to this point of salt and pour to cook the caps for about 4 minutes.
At this point light the oven to 250°, line a baking sheet with baking paper and put the slices of mozzarella on it, as soon as the oven is hot put the pan in the oven with the mozzarella for 2 minutes.
Drain the caps from the water and pour them into the pan with the vegetables and let them stir a few minutes on a low flame, the time you