Cappelletti In Brodo Cappelletti Pasta In Broth Recipes

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CAPPELLETTI IN BRODO (CAPPELLETTI PASTA IN BROTH)



Cappelletti in Brodo (Cappelletti Pasta in Broth) image

A Christmastime specialty in Italy, "Cappelletti" means "small hats" - try this traditional recipe or learn to make them on a cooking vacation to Italy!

Provided by The International Kitchen

Categories     Soup

Yield 6

Number Of Ingredients 9

150gr. lean pork
100gr. chicken breast
100gr. lean ham
50gr. mortadella
100gr. grated parmesan cheese
1 egg
salt, pepper and nutmeg according to taste
400gr. flour
4 eggs

Steps:

  • 1. To prepare the filling, mince the first four ingredients together to get a smooth mixture.
  • 2. Cook the pork and the chicken breast in little oil and butter.
  • 3. Now add the parmsean, egg, and seasoning.
  • 4. Let the mix rest for some hours.
  • 5. To prepare the pasta, make dough with the flour and eggs. make sure to knead the dough until it is smooth and supple.
  • 6. Roll out a thin sheet of dough. Make squares that are about 5cm long. Put a teaspoon of the filling in the squares. Fold the squares in half, forming a triangle. Press along the edges to seal them together. Overlap the two wide-apart corners of the triangles and press together so you can form a "small hat".
  • 7. Boil the cappelletti in a hearty meat or bone broth, they are ready when they rise to the top after about 3-5 minutes or so. Serve hot and with plenty of parmesan cheese.

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