Cappelletti with broth is a
typical Italian recipe that comes from
Emilia Romagna, they are small squares or circle of pasta stuffed with meat filling. The elements that make this
Italian dish so delicious are the preparation of a good stuffing, of good broth and of good dough. The simplest thing to prepare is the dough: you should simply knead together one egg for each 100g of flour; the preparation of dough is easy but a bit difficult if you use a rolling pin instead it results more easy if you have a pasta machine. Simple is also the preparation of the meat stuffing: it is important to use different type of meat, in particular meat of veal, pork, chicken, ham and mortadella that together with eggs and Parmesan allow you to obtain a so good stuffing for yours cappelletti. In the end another important element to have delicious cappelletti is the broth: prepare it with water, carrot, potato, onion, celery and a piece of veal meat called “Cappello del Prete” that is the piece of shoulder of the veal that is lean and with a long shape ideal roasted or boiled. It is better if you prepare the broth the day before so that during the night the fat part can deposit and solidify in the bottom of the pan, so the following day you can remove this part and obtain a more light broth. This
Italian recipe is typically prepared the Christmas day in
Emilia Romagna but I like to prepare and eat it also during all the year.
INGREDIENTS FOR THE DOUGH (for 12-14 people):
700 g of Flour
7 Eggs
INGREDIENTS FOR THE STUFFING:
250 g of Meat of veal
100 g of Meat of chicken breast
150 g of Meat of pork
1 Sausage
50g of Mortadella
100g of Ham
80 g Parmesan
2 Yolks
1 Egg
Salt
Nutmeg
Extra virgin olive oil
INGREDIENTS FOR BROTH:
1, 5 Kg of Piece of meat of veal called “Cappello del prete”
1 Onion
1 Carrot
1 Celery
1 Potato
PREPARATION TIME: 1 hour and 30 minutes
COOKING TIME: 2 hour for the broth, 15 minutes for the stuffing, 10 minutes for cappelletti
WINE: Bosco Eliceo Fortana Doc (Red Wine)
PREPARATION
Start with the preparation of the broth: clean and peel the onion, the potato, the carrot and the celery, place them in a large pan with 2 liter of water, some salt and the “Cappello del prete” (piece of meat of veal), let them cook for about 1 hour and 30 minutes or 2 hour. Continue with the preparation of the stuffing: cut all type of meat (veal, chicken, pork and sausage) in small pieces
and place them in a pan with a drizzle of extra virgin olive oil, some salt and pepper, cook them for about 10 – 15 minutes.
In the meantime mince the ham and mortadella. When the meat is ready minced it with the mincer or with a chopping knife, let it cool and then add the minced ham and mortadella
together with the yolks, the egg, the Parmesan and some nutmeg.
Mix all together in order to obtain a homogeneous mixture like this
Now prepare the dough: knead the flour with the eggs
until you obtain homogeneous dough that you let stand for about 20 minutes.
After this time roll out the dough in order to obtain a thin pastry then cut it in small squares of 3,5 cm of side.
Place the stuffing in the middle of the squares, close the squares in half, close the pastry and join the points, give them the characteristic shape of cappelletti as shown in the picture below.
Let water boils for cappelletti then place them in it and cook for about 5 – 8 minutes.
Drain cappelletti and serve them with hot broth, place in a dish about 20 cappelletti for people and if you like sprinkle with some Parmesan.
This is the result:
BUON APPETITO!
