Cappelletti in broth of grandmother Nicoletta Maltagliati with sausage

A iconic recipe of tradition: when you think about cappelletti in broth we think of the festive table, especially if we are in Emilia Romagna. Here is the version of grandmother Nicoletta.

Ingrediants

    For the broth

  • half a capon
  • 1 kg of beef for broth
  • 2 beef knee bones
  • 3 carrots
  • 1 stalk of celery
  • 2 onions
  • 1 clove of garlic
  • 2 cherry tomatoes
  • 1 bay leaf
  • 1 bunch of parsley
  • salt

    For the pastry

  • 3 grams of flour
  • 3 eggs preferably organic
  • For the stuffing

  • 2 ounces of pork loin
  • 1 hectogram of Parma ham
  • 1 hectogram of mortadella
  • 1 pound and a half of grated Parmesan cheese
  • 1 egg
  • pepper
  • salt
  • nutmeg
  • a piece of butter

THE cappelletti in broth they are a regional dish of Emilia Romagna, of which each family preserves and passes on their own version. In this case the filling is prepared with pork, raw ham and mortadella and the broth is capon.

What we present to you is the recipe for grandmother Nicoletta, 75 years old, originally from Forlì, one of the protagonists of our “Challenge of grandmothers“: 5 nice ladies got involved and prepared with us the their Christmas plate.

How to prepare: Grandma Nicoletta’s cappelletti in broth

Challenging execution Preparation time 2h Cooking time 2h and 20 min Servings 8

How to prepare: Grandma Nicoletta’s cappelletti in broth

Preparation of grandma Nicoletta's Cappelletti in broth - Phase 1

Preparation of grandma Nicoletta's Cappelletti in broth - Phase 1

Start preparing the cappelletti from the broth: put all the ingredients in a large pot full of cold water and cook for at least two hours. Add salt halfway through cooking. In the meantime, dedicate yourself to the pasta: form the fountain with the flour and break the eggs in the center. Work vigorously until you create a ball. Let it rest in the fridge wrapped in plastic wrap while you make the filling.

Preparation of Grandma Nicoletta's Cappelletti in broth - Phase 2

Preparation of Grandma Nicoletta's Cappelletti in broth - Phase 2

Fry the pork loin in butter with a bay leaf. Once cooled, cut it into small pieces and blend it with the ham and mortadella. Then add the egg, cheese, nutmeg and pepper. Blend everything again. Season with salt if necessary.

Preparation of Grandma Nicoletta's Cappelletti in broth - Phase 3

Preparation of Grandma Nicoletta's Cappelletti in broth - Phase 3

Remove the dough from the fridge and pass it into the pasta machine (or if you prefer roll it out with a rolling pin) until you get not too thin sheets. Cut the dough into squares of 4 or 5 cm per side.

Preparation of grandma Nicoletta's Cappelletti in broth - Phase 4

Preparation of grandma Nicoletta's Cappelletti in broth - Phase 4

Place a ball of dough in the center of each square and form the cappelletti.

Preparation of Grandma Nicoletta's Cappelletti in broth - Phase 5

Preparation of Grandma Nicoletta's Cappelletti in broth - Phase 5

Once the cappelletti are made, filter the broth with a colander, bring to a boil and add the fresh pasta.

Preparation of Grandma Nicoletta's Cappelletti in broth - Phase 6

Preparation of Grandma Nicoletta's Cappelletti in broth - Phase 6

Cook for about 7/8 minutes. Transfer to a serving dish and immediately serve the cappelletti in broth.

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