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5 oz (150 gr) freshly grated parmigiano reggiano cheese
salt and pepper
Makes approximately 300 cappelletti
Cut the pork, veal, and chicken in small dice. Boil all the meats together in a small
saucepan until tender. Transfer the meat to a food processor. Pulse a few times to
reduce to a coarse compound.
Add the mortadella and prosciutto to the processor. Run the blade until all the
meat is very finely ground. Transfer the ground meat to a shallow bowl. Add the egg,
.... and freshly grated nutmeg.
Add the grated parmigiano reggiano.
Combine all ingredients very thoroughly together.
Add about ¼ cup broth to make the filling softer.
Prepare pasta dough using my pasta dough recipe. Make the dough very soft, using
just enough flour to avoid the dough sticking to the hands while working. Flatten
the dough with the rolling pin or machine.
Divide the dough in several pieces. Place one piece on the work surface and set the
rest aside. Cover the reserved dough with plastic wrap to prevent it from drying.
Using a round fluted pastry cutter, cut the dough in rounds.
Place approximately half tablespoon of the filling in the center of each round.
Fold the round in half in a half-moon shape.
Place approximately 1-½ quart (1500 cc) of the broth to a boil. When the broth is
at a fast boil drop the cappelletti. Cook the cappelletti until “al dente” (firm
but not too soft or overcooked.) Cooking time may vary depending on the freshness
of the cappelletti. Dried cappelletti may take a little longer then freshly made
Place the cappelletti in serving bowls, top with freshly grated parmigiano reggiano
cheese, and optionally, with freshly grated nutmeg.
Cappelletti means in Italian “little hats” because of their shape. Contrary to Tortellini,
which recipe is quite well codified, Cappelletti vary widely from one region to the
next. Many recipes for “Cappelletti” are made in Northern Italy as well in Tuscany
and even in Rome. They sometimes differ for the filling and the shape. The filling
can be a combination of cheeses (ricotta and parmigiano) or different types of ground
meat flavored with herbs. The shape can be as simple as a half-moon or folded and
rounded similar to tortellini. They are mainly prepared at Christmas or other holidays.