The International Kitchen
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Cappelletti in Brodo from Our Italy Cooking Vacations

Cappelletti in Brodo from Our Italy Cooking Vacations

Name: Cappelletti in Brodo (Cappelletti Pasta in Broth)
Prep time: 45 min
Cook time: 5 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 150gr. lean pork; 100gr. chicken breast; 100gr. lean ham; 50gr. mortadella; 100gr. grated parmesan cheese; 1 egg; salt, pepper and nutmeg according to taste; 400gr. flour; 4 eggs

January 29, 2010
Peg Kern

Meat Based Dishes
Nut Free
Pasta

Overview
Recipe for Cappelletti in Brodo (Cappelletti Pasta in Broth)

Delicious cappelletti in brodo for Christmas Eve. Enjoy this recipe of the month from our recipe archives from way back in November/December 2004!

The perfect holiday recipe from Umbria. Cappelletti literally means “small hats”. They are typically served at Christmas lunch in the broth (or “brodo”) in which they are cooked. They are one of our favorite types of stuffed pasta from Italy!

If you’ve gone to the trouble to make your own cappelletti, make sure you make your own broth as well. There is nothing as easy to make, and the difference between homemade broth and store-bought cannot be overemphasized! Check out our bone broth recipe for an easy way to finish off this recipe.

45 minutes
6 servings
Boil
5 minutes

Ingredients

150gr. lean pork
100gr. chicken breast
100gr. lean ham
50gr. mortadella
100gr. grated parmesan cheese
1 egg
salt, pepper and nutmeg according to taste
400gr. flour
4 eggs

Instructions

To prepare the filling, mince the first four ingredients together to get a smooth mixture.
Cook the pork and the chicken breast in little oil and butter.
Now add the parmsean, egg, and seasoning.
Let the mix rest for some hours.
To prepare the pasta, make dough with the flour and eggs. make sure to knead the dough until it is smooth and supple.
Roll out a thin sheet of dough. Make squares that are about 5cm long. Put a teaspoon of the filling in the squares. Fold the squares in half, forming a triangle. Press along the edges to seal them together. Overlap the two wide-apart corners of the triangles and press together so you can form a “small hat”.
Boil the cappelletti in a hearty meat or bone broth, they are ready when they rise to the top after about 3-5 minutes or so. Serve hot and with plenty of parmesan cheese.