Cappelletti Romagnoli

Cappelletti in Romagna broth are the Christmas dish par excellence and Sunday, strictly cooked in broth and mixed meats. To stick to tradition, waiting for the Christmas holidays, I stocked up on cappelletti ready in the freezer only to be cooked. Taking advantage is very useful because preparing the cappelletti all closed by hand, it takes a long time and very often, given the quantity, I use the help of my mom. 

Today I cooked two portions, both to taste them (as an excuse always applies) and then to present them in preview, so maybe you too, you have the recipe to prepare cappelletti in Romagna broth at Christmas. 

No one in Romagna is the custodian of the true recipe of cappelletti, in my humble opinion the real recipe in the end is the one you like the most. There are many variations in ingredients that change from area to area, from the plains to the hills, often using typical local products such as cheeses. I leave you my family recipe of cappelletti in broth romagnoli and I hope you will like them as I like them so much!

Ingredients for 6-8 people

The perfect dose is 20 cappelletti per portion (then depends on the appetite).

For meat broth

400 g bovine shoulder pulp

350 g beef 

1/4 capon or part of the chest or thigh to taste

2 carrots

2 celery stalks

1 small onion

1 small potato

2 bay leaves

1/2 tablespoon tomato paste

parsley a few stems

coarse table salt

Procedure

Prepare the cappelletti as per the attached recipe, in the doses you need according to the diners. Prepare the meat broth: rinse the meat in cold water by passing it on the stove flame. Put cold water in a large pot, add the meat, tomato and vegetables peeled and washed.

Turn on the heat and as soon as a foam begins to form on the surface, constantly remove it with a spoon, the broth in this case will remain clear at the end of cooking. Once this is done, salt to taste and partially close the pot with the lid and cook the broth over very low heat for 2-3 hours. When the broth is ready, remove the meat and vegetables from the pot and store them in a bowl, pass the broth through a strainer in the pot for cooking cappelletti, reached the boil carefully pour the cappelletti and let them cook for a few minutes (cooking is subjective according to taste). 

Serve with grated Parmigiano Reggiano and enjoy your meal!