Cappelletti alla pesarese

Today we talk about a first course of the Marche region: cappelletti alla pesarese. It is a dish of fresh pasta in broth, whose preparation is medium easy and long. Do you have to prepare New Year's Eve dinner for the whole family? Parents, children, mothers-in-law, uncles and wives, sisters-in-law and daughters-in-law, brothers and sisters, cousins and various guests will arrive in no particular order. The must of Christmas lunches and dinners is to clash on cappelletti. To celebrate the new year it is hoped that all the ongoing quarrels and rivalries will be drowned out by a large amount of food, desserts and alcohol. Also this case the menu often does not allow exceptions: cappelletti in broth. The must of festive lunches and dinners is precisely to clash on cappelletti (or caplett).

The ideal cappelletti have the dough strictly pulled by hand, of medium thickness, and should have a big head, so that the virtue of the filling is not mortified; They should also be cooked and served in broth. I refer as usual to Pellegrino Artusi who describes the cappelletti to the use of Romagna: "They are so called for their hat shape.'' Here is the easiest way to make them so that they can be less severe to the stomach.

INGREDIENTS (serves 4)

300 g flour

3 eggs

2 l meat broth

grated parmesan

salt

FOR THE FILLING 

150 g roast pork

150 g boiled turkey pulp

2 eggs

nutmeg

grated parmesan

salt

Pepper

PREPARATION

Prepare the dough: sift the flour on a pastry board and arrange it in a fountain. Shell the eggs in the center and add a pinch of salt. Work everything well until you get a smooth and elastic dough, then form a ball, cover with a sheet of plastic wrap and let it rest for half an hour.

Collect the pork and turkey pulp in a bowl, add the eggs and stir until the mixture is homogeneous. Perfume with grated nutmeg, then complete with parmesan cheese; Then add salt and pepper.

Roll out the dough with a rolling pin into a thin sheet, then make many squares of about 7 cm on each side; distribute a pile of filling in the center of each one and fold the dough forming a triangle; Join the two extreme tips together, lifting them, and press well to seal them.

Bring the meat broth to a boil and cook the cappelletti, keeping them al dente. Serve immediately, after sprinkling with grated Parmesan cheese.