Cappelletti recipe in meat broth

What is the origin of cappelletti?

The history of cappelletti is full of mysteries, it seems that Brother Salimbene de Adam from Parma mentioned the famous dish in one of his writings "Cronica", we are in the 13th century and cappelletti are defined as: a refined preparation without a casing.

This is just one of the numerous appearances of cappelletti, it is difficult to precisely define the beginning and birth of this traditional dish of festive recipes which find ample space in the writings of Cristoforo di Messisbugo and Bartolomeo Scappi who, for different reasons, tell the recipe in detail of cappelletti and tortellini.

The cappelletti recipe arouses curiosity and begins to spread rapidly until it reaches the prefect of Forlì Leopoldo Staurenghi who praises the dish in a public report. From here on, different social classes included the dish in their menu and soon, cappelletti conquered Emilia, Marche, Umbria and the rest of Italy.

Variants of cappelletti and cornerstones

The variations of cappelletti in broth are the result of the tradition that has continued from family to family for many years. The strong point is a fresh pasta similar to tortellini with a "variable" filling inside.

Once the variable element depending on what the icebox offered, on the previous work and on what remained and had to be reused in some way, today instead strictly responds to the recipe proposed by the grandmother. Generally speaking, the filling is made up of beef, chicken, pork and sausages. The essential thing is to create something rich, tasty and tasty which, enclosed in the pasta, finds its perfect dimension. Also pay attention to the broth which can be meat or vegetable, tradition dictates chicken or capon broth which is then served boiled and in addition to one or more sauces.

Cappelletti in broth: the recipe

The name once again tells of the close link with the Emilia region. The shape of the cappelletto, which in Romagna dialect is called Caplèt, recalls the "galonza" - a hat used in the countryside and by the humblest social classes, hence the beginning.

The shape, however, varies from area to area, the Marche version is quite large and allows the filling to offer maximum flavour, therefore amplified attention is needed.

Ingredients for Marche cappelletti

There are two preparations, on one side the pasta and on the other the filling.

Puff pastry ingredients for the cappelletti

• 3 eggs
• 210 g of 0 flour
• 90 g of re-milled durum wheat semolina

Ingredients for the Marche cappelletti filling

• 100 g pork fillet
• 100 g veal pulp (or topside)
• 2 slices raw ham
• 1 medium egg
• 2 tablespoons Parmigiano Reggiano
• 2 glasses of white wine
• 1 tablespoon of EVO oil
• 1 clove of poached garlic
• Organic lemon zest
• Nutmeg, sage and rosemary to taste

Procedure for cappelletti from the Marche region

First of all, you need to focus on the meat: Brown the meat cut into chunks in a pan over high heat with a drizzle of EVO oil, the poached garlic, the sage and the rosemary.

When the meat is golden, lower the heat and add a glass of white wine. When it has cooled, chop it, adding the raw ham, the Parmigiano Reggiano, the organic lemon zest and a pinch of nutmeg. Keep aside.

The preparation of puff pastry for cappelletti from the Marche requires a minimum of familiarity with the tools of the trade, you will need: a solid work surface and a rolling pin. On the work surface, spread the 0 flour and the semolina flour into a well, add the 3 eggs and start kneading by hand.

When the dough is smooth and elastic, leave to rest for half an hour covered with a damp cloth. With the rolling pin, roll out the dough on the work surface, using a pastry cutter, create 4 cm squares, place a spoonful of the mixture in the center and fold into a triangle, making the edges stick together.

At this point, join the two ends and the cappelletto is ready for cooking!

Place on a shelf - tradition dictates counting by dozens - and leave to rest for at least one night covered with a cloth and lightly floured. Cooking requires 5 or 6 minutes in free-range capon or chicken broth.

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The recipe proposal is basic, if desired you can modify, add ingredients or replace according to your needs and tastes.

The procedure is that of any other type of filled pasta and to make the best results it requires two elements:

• the meat broth must be as natural as possible
• rest times must be respected

By complying with these two rules, you can add a creative touch without completely distorting the recipe. In short, this is the starting point from which you can start to bring a dish with a traditional taste to the table.

Boiled meat is a great classic of Christmas recipes and becomes a perfect ally for making meat broth, Gran Bollito Box contains everything you need to solve the dilemma, for the rest you need to choose whether and what to modify to add a personal touch!