Cappelletti in Broth (Cappelletti in Brodo)
Ingredients
For the broth:
- 1 whole chicken cut into pieces
- 1 tomato
- 2 stalks celery cut into chunks
- 2 carrots chopped
- 2 large onions halved
- 1 sprig of parsley
- pinch salt
- water
For the pasta:
- 3 eggs at room temperature
- 1 egg yolk
- 3 cups “00″ flour all purpose flour can be used instead but the "00" type is ideal.
- 1 tbsp virgin olive oil
- pinch salt
For the filling:
- 1/4 lb ground veal or pork
- 1/4 lb chicken breast
- 1/8 lb prosciutto
- 1/8 lb mortadella
- 1 cup Parmigiano-Reggiano cheese
- 1 egg
- 1 tsp butter
- nutmeg
- salt to taste
- pepper to taste
Instructions
How to Make the Broth:
- Prepare a large stock pot and add all the broth ingredients to it. Add enough water to cover all the ingredients and place over medium-high heat until it comes to a boil.
- Lower the heat and simmer for 3-4 hours until the meat is tender. Remember the skim the surface once the foam begins to rise.
- Remove the vegetables and discard them. Transfer the chicken into a plate and remove the bones. Retain the meat for the cappelletti filling.
- If necessary, strain your stock into another pot to remove any vegetable pieces.
How to Make the Pasta:
- We recommend using a pasta machine to get the pasta dough nice and silky smooth. You can find some fairly cheap ones online.
- Add 3 cups of flour to a large mixing bowl and make a well in the center.
- Crack the room-temperature eggs in the well, along with the olive oil and some salt and mix them gently with a spatula. Gradually begin to incorporate the flour until a dough forms. Transfer the dough onto a clean and lightly floured surface and knead the dough for about 10 minutes.
- Cut the dough in half and wrap each half in a damp cloth and set aside the rest for 1 hour.
- Next, cut one half out of one of the two pieces. Cut in half again and roll it out on a lightly floured surface.
- Set your pasta machine on the first setting and pass the dough through twice. Repeat this step for each setting (1 through 5).
- Place the thinned pasta dough on a flat surface and cover while you work with the rest of the dough so it doesn't lose moisture.
- Cut the dough lengthwise into 2-inch (5 cm) wide sheets. Then cut again from side to side to get 2x2-inch (5x5 cm) squares.
How to Make the Filling:
- In a large saucepan, fry the minced pork and chicken in a little oil until brown. Set aside and allow to cool.
- Put the prosciutto and mortadella cheeses into a food processor and pulse until shredded and well combined.
- Now add in the minced pork, butter, egg and Parmigiano cheese and pulse again until mixed.
- Using a teaspoon, add a little dollop of the meat mixture to the center of each dough square and fold the corners to form a triangle. If the dough isn't sticking well, remember to dab a little water on the edges.
- Take two of the triangle corners and fold them around your finger, gently pushing the filling center up. Now you have your first cappelletti done, with it's signature pointy tip!
- Place each cappelletti aside on a floured tray or some wax paper, making sure they don't overlap or they will stick together.
How to Make the Cappelletti in Brodo:
- Now to bring the dish together! Bring the stock to a boil, then add the cappelletti carefully so you don't get splashed with the hot broth!
- Simmer until the cappelletti rise to the surface.
- Serve hot and top with shavings of Parmigiano-Reggiano cheese and some good fresh bread! Enjoy!
Notes
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