h2. November/December 2004
The perfect holiday recipe from Umbria. Cappelletti literally means “small hats”. They are typically served at Christmas lunch. (Serves 6)
* 150gr. lean pork
* 100gr. chicken breast
* 100gr. lean ham
* 50gr. mortadella
Mince the four ingredients together to get a smooth mixture. Cook the pork and the chicken breast in little oil and butter.
* 100gr. grated parmesan cheese
* 1 egg
* salt, pepper and nutmeg according to taste
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.