Cappelletti

Little hats folded round a finger and cooked in the broth they are served in.

Pork, Egg. Not vegetarian — contains chicken broth, parmesan whose rennet the source does not name, pork.

Ingredients

Pasta

• 400 g plain flour and 4 eggs, worked to a dough and rested 30 minutes

Filling

• 200 g pork loin, finely minced and browned
• 100 g mortadella
• 100 g parmesan, grated
• 1 egg
• nutmeg

• 2 litres capon or chicken broth

Method

1. Chop the browned pork and mortadella together very finely, then work in the parmesan, egg and nutmeg to a firm paste. Chill it an hour so it holds its shape on the pasta.
2. Roll the pasta thin and cut discs about 5 cm across.
3. Put a pea of filling in the middle, fold the disc to a half-moon and press the edges.
4. NOW WRAP IT ROUND YOUR FINGER and press the two corners together. That is the whole shape: the fold leaves a raised brim and the wrap makes the crown, which is where the name comes from and which no other pasta here does.
5. Lay them on a floured cloth, not touching.
6. COOK THEM IN THE BROTH, not in water. They are served in it, and the starch they give off is what gives the broth its body — boiled separately and added, the two never join.
7. Simmer 4 minutes from fresh, until they float and the brim is tender. Serve in bowls with the broth and more parmesan.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes