International Cooking School Vacations: Cappelletti
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Cappelletti

November/December 2004

The perfect holiday recipe from Umbria. Cappelletti literally means “small hats”. They are typically served at Christmas lunch. (Serves 6)

Ingredients

Filling Ingrediants:

  • 150gr. lean pork
  • 100gr. chicken breast
  • 100gr. lean ham
  • 50gr. mortadella

Preparation:

Mince the four ingredients together to get a smooth mixture. Cook the pork and the chicken breast in little oil and butter.

Now add:

  • 100gr. grated parmesan cheese
  • 1 egg
  • salt, pepper and nutmeg according to taste

Let the mix rest for some hours.

Pasta Ingrediants:

  • 400gr. flour
  • 4 eggs

Directions

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.