Enjoy this recipe of the month from our recipe archives from way back in November/December 2004!
The perfect holiday recipe from Umbria. Cappelletti literally means “small hats”. They are typically served at Christmas lunch in the broth (or “brodo”) in which they are cooked. They are one of our favorite types of stuffed pasta from Italy!
If you’ve gone to the trouble to make your own cappelletti, make sure you make your own broth as well. There is nothing as easy to make, and the difference between homemade broth and store-bought cannot be overemphasized! Check out our bone broth recipe for an easy way to finish off this recipe.
Cappelletti in brodo
Prep time: 45 minutes
Cook time: 5 minutes
Cook method: Boil
- 150gr. lean pork
- 100gr. chicken breast
- 100gr. lean ham
- 50gr. mortadella
- 100gr. grated parmesan cheese
- 1 egg
- salt, pepper and nutmeg according to taste
Mince the first four ingredients together to get a smooth mixture.
Cook the pork and the chicken breast in little oil and butter.
Now add the parmsean, egg, and seasoning.
Let the mix rest for some hours.
- 400gr. flour
- 4 eggs
Make dough with the flour and eggs. 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”.
Boil the cappelletti in meat 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.
By Peg Kern
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