𝑪𝑨𝑷𝑷𝑬𝑳𝑳𝑬𝑻𝑻𝑰 𝑰𝑵 𝑩𝑹𝑶𝑫𝑶 

Cappelletti in broth is a traditional dish that is prepared for Christmas lunch in the homes of Italian families. A recipe that just can't be missing on holidays. Prepared with a mixture of mixed meats, cappelletti are a fresh stuffed pasta and can be recognized by their rounded shape that resembles a hat. At Christmas they are traditionally served in meat broth. The cappelletto, unlike the tortellino, as the name suggests, looks like a small hat that houses a tasty filling based on minced meat, parmesan cheese and cured meats. And they are so good that the filling of cappelletti is a kind of magic medicine that would invigorate anyone! Cappelletti and tortellini originate from Emilia Romagna but have also become typical dishes in other regions of Italy, such as Marche and Umbria. In Umbria, in particular, cappelletti in broth are considered the typical dish even for New Year's Day. It is not easy to extricate oneself from the existing variants from area to area, from family to family... and on the way to close the cappelletti. The Umbrian recipe in particular also includes mixed veal, turkey or chicken and pork loin. I offer you our proven version that I hope you will like. In families, it is traditional to prepare them at home, where they come together as a real work team. Even if they take a long time to prepare, your efforts will be rewarded by the excellent result that will be more than satisfying! The last important thing to say is that the filling can be used both seared in a pot and raw. Let's take a look at the recipe for how to prepare cappelletti and broth.

INGREDIENTS

200 g pork loin

200 g veal meat

200 g chicken or turkey

30 g raw prosciutto

30 g mortadella

60 g grated Parmesan cheese

1 pinch of nutmeg

salt

1 pinch of pepper

For the pasta sheet

4 eggs

400 g flour

1 Blond onion

1 carrot

1 celery stick

1 clove of garlic

1 ripe cherry tomato

Salt

PREPARATION

Let's start by preparing the cappelletti dough by removing the fat from the meat and prosciutto. You can grind the meat with cold cuts directly from the butcher, or you can blend it in your mixer. In any case, the ground meat must be quite fine. Once the mince is ready, transfer it to a large bowl and add the Parmesan cheese, a pinch of nutmeg, salt and a pinch of pepper. Mix everything together and let the dough rest in the fridge. In the meantime, prepare the dough with the eggs and flour. When the dough is smooth and homogeneous, form a ball, grease it with extra virgin olive oil and let it rest covered for about 30 minutes. Roll out a thin sheet, with a pastry cutter or a small glass, cut out discs of about 5-6 centimeters in diameter and fill them with the filling forming real caps. Then close them in a half-moon shape by joining the two ends and place them on a tray covered with a sheet of parchment paper covered with plastic wrap. At this point you can freeze them by leaving them well separated on the tray; Once frozen, you can put them in transparent bags. Bring the broth to a boil and dip your cappelletti still frozen in it. Eat them hot. Enjoy your meal!