RECIPE - Cappelleti alla Romanesca

This recipe for cappelleti in a cream-based sauce with ham, mushrooms and peas, was made invented in the 1950s in São Paulo, Brazil - not in Rome as the name would lead you to believe. But whether it was born in the Old World or the New World makes little difference to most Brazilians, who've taken this recipe to their collective hearts. Especially kids - this is a tremendously kid-friendly dish.

It's also a recipe that's very easy to make and requires little time or technical skill. Perfect for a quick supper.

One note - the recipe calls for creme de leite, a type of cream that, though common in Brazil, isn't available in many parts of the world. (click here for information about creme de leite).The dish can be very successfully made with sour cream or crème fraîche , or a mixture of the two.
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RECIPE - Cappelleti alla Romanesca
Serves 5
10 oz (300 gr) fresh, meat- or cheese-filled cappelleti
1 pint (500 ml) creme de leite (see above)
1/4 lb (100 gr) cooked ham, cut into small cubes
1/4 lb (100 gr) fresh white button mushrooms, sliced
1/4 lb (100 gr) fresh or frozen small peas, cooked
butter to taste
salt to taste
fresh-grated parmesan cheese
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In a large pan of boiling water, cook the cappelleti as directed. When cook to the al dente stage, drain, refresh in plenty of running water, then reserve.

Meanwhile, in a medium sauce pan melt the butter, then sauté the mushrooms until they are softened. Then add the ham and peas and cook for an additional minute or two. Add the creme de leite, season for salt, then increase the heat to reduce the sauce slightly. When reduced, add the reserved cappelleti and cook, stirring carefully, until the cappelleti are heated through.

Remove from heat, place in a large serving platter, and pass at the table, with grated parmesan in a small bowl at the side.