Cappelletti Romagna style
Everyone knows that to make a good broth, you need to start with cold water in the pot. The broth will then be richer, golden and more fragrant, ideal for tipping a generous amount of cappelletti into. This pasta shape is a symbol of festivals in Romagna. There is no home in the area that doesn't prepare cappelletti in brodo for Christmas, although it is now enjoyed in every season.
In this module, you'll learn the secrets of making (round) cappelletti as Artusi suggests, along with the filling and perfect broth for gatherings.
- Duration
- 3 hours (for the broth)
- Difficulty
- 2
Ingredients
For the broth:
- 1 piece of beef shoulder (cappello del prete)
- 1 piece of brisket
- 1 bone
- 1 additional piece of meat
- 1 chicken
- 1 carrot
- 1 celery stalk
- 1 golden onion
- 4-5 cherry tomatoes
- Coarse salt
For the cappelletti filling:
- 200g di ricotta vaccina
- 200g di raviggiolo (o caciotta morbida)
- 200g di Parmigiano Reggiano 24 mesi
- 1 uovo
- Mezzo petto di cappone o lonza di maiale
- 50g di burro
- Sale e pepe q.b.
- Una spolverata di noce moscata
- Scorza di limone grattugiata (a chi piace)
Tools
- colander
- cutting board
- Ladle
- potato peeler
- ramina
- saw knife
- steel pot
Start Cooking
Lesson 1
1. Preparation of the Broth
Lesson 2
2. Pasta Dough
Lesson 3
3. Preparation of the filling
Lesson 4
4. Cappelletti
Lesson 5
5. Cooking and Plating
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