Sunday, January 13, 2008

Cappelletti with Broth

Cappelletti with Broth
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
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
Extra virgin olive oil
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)

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
Cappelletti with Broth
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.
Cappelletti with Broth
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
Cappelletti with Broth
together with the yolks, the egg, the Parmesan and some nutmeg.
Cappelletti with Broth
Mix all together in order to obtain a homogeneous mixture like this
Cappelletti with Broth
Now prepare the dough: knead the flour with the eggs

Cappelletti with Broth
until you obtain homogeneous dough that you let stand for about 20 minutes.

Cappelletti with Broth
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.

Cappelletti with Broth
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.

Cappelletti with Broth
Cappelletti with Broth
Let water boils for cappelletti then place them in it and cook for about 5 – 8 minutes.
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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:
Cappelletti with Broth

1 comment:

Anonymous said...

Wow - this is awesome. My family is from Italy, and I grew up in the US eating this every Christmas. I've been wanting to try this myself, but never knew where to start. I know what I'm making this year!