Recipe: Theo Randall’s veal cappelletti


When we need haute comfort food, Theo Randall’s plush, jewel-like dining room at the Intercontinental Hotel on Park Lane is one of our favourite destinations in London. The city’s dining scene has been transformed beyond all recognition over the last decade, but Randall – who was head chef and silent partner to Ruth Rogers and Rose Gray at the River Cafe for 15 years – still represents the gold standard for this kind of Italian cooking. It’s muscular but refined, using the best seasonal ingredients, and always delicious. One of our favourite dishes at the Intercontinental is his veal cappelletti, which is as moreish as can be

Cappelletti are a slightly larger version of tortellini. This dish has been on the menu in the restaurant from day one, as we always serve veal chops and we use the flank of the loin to make this pasta. The more you prove the pasta dough by passing it through the machine, the finer you can roll it, making a more delicate dish.

veal cappelletti recipe

Picture: Vanessa Courtier

300g veal flank, trimmed of excess fat and cut into three equal pieces
1 tablespoon olive oil
100g pancetta, chopped
1 celery stick, finely chopped
2 carrots, finely chopped
1 onion, finely chopped
1 glass of white wine
100g parmesan cheese, freshly grated, plus extra to serve
½ quantity of pasta dough
75g unsalted butter
sea salt and freshly ground black pepper

Season the veal with salt and pepper. Heat the oil in a casserole, add the seasoned veal and cook until light golden. Remove from the pan, add the pancetta, celery, carrots and onion and cook for 10 minutes or until the pancetta is golden. Return the veal to the pan, add the white wine, cover with foil or a tight-fitting lid and transfer to an oven preheated to 160°C/Gas Mark 3. Cook for 1½ hours or until the veal is very tender. Remove the veal and vegetables from the pan and chop very finely by hand. Season to taste, then add the parmesan and enough of the cooking juices to give a moist, but not wet mixture.

Roll out the pasta dough as thinly as your pasta machine will let you. Cut out 8cm squares and place a teaspoonful of the mixture on each one. Brush the pasta edges with water, then fold in half so you have a triangle. Bring the two opposite points of the triangle together and squeeze tight. Repeat this process until you have used up all the filling. The cappelletti can be cooked straight away or kept in the fridge on a floured tray for up to two days. Add the cappelletti to a large pan of boiling salted water and cook for three to five minutes, until al dente. Meanwhile, soften the butter in a large frying pan, but don’t let it melt completely. Drain the pasta and toss with the butter. Serve with parmesan and black pepper. C
Intercontinental Hotel, 1 Hamilton Place, London W1J 7QY
+44 207 409 3131;