Cappelletti

January 29, 2010  |  By Peg Kern
Filed Under

Cappelletti

Delicious cappelletti in brodo for Christmas Eve.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

Rolling out dough during a cooking class in ItalyServes 6
Prep time: 45 minutes
Cook time: 5 minutes
Cook method: Boil

Filling:

Ingredients:

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

A well of flour with egg during a pasta making cooking class in Italy.Preparation:

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.
Mixing flour and egg to make fresh pasta during a cooking class in Italy.

Pasta:

Ingredients:

  • 400gr. flour
  • 4 eggs

Preparation:

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”.

Preparing handmade pasta on an Italy cooking vacationBoil 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

See our cooking vacations in Italy.

Search our blog for more chef interviews, recipes, and destinations features.

Sign up to receive our newsletter, which includes travel tips, recipes, promotions, and information on our best culinary vacations.

Find more photos, videos, food facts, and travel stories from The International Kitchen on Facebook and Instagram.

By Peg Kern
Print This Page

Comments are closed.