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Cappelletti in capon broth
First courses

Cappelletti in capon broth

Servings
For 8 people
Preparation
2h e 30 min.
Cook time
Broth: 2h 30 min. Cappelletti: 7-8 min.
Difficulty
Medium

Immancabile sulle tavole umbre a Natale...un caldo e buonissimo piatto di cappelletti in brodo di cappone. 

Preparation

 

Immancabile sulle tavole umbre a Natale...un caldo e buonissimo piatto di cappelletti in brodo di cappone. Pasta fresca ripiena di un misto di carne tritata, prosciutto crudo di Norcia, pecorino umbro, noce moscata, olio DOP Umbria, sale e pepe, cotta in un delizioso brodo di cappone: una pennellata di sapore e di gusto per un pranzo memorabile.

To prepare the filling, heat the chicken and pork mince with two tablespoons of oil, salt and pepper in a large frying pan over high heat. Turn continuously and when cooked, mince the meat with a knife together with the ham, then transfer to a plate and add the pecorino cheese and a little nutmeg.
Add the eggs to the flour and knead the mixture for about ten minutes, first with a fork and then by hand, until it is smooth and homogeneous. Let the dough rest and in the meantime prepare the broth: in a saucepan put the water with the carrot, celery stalk and onion cut into pieces, and let it cook for about two and a half hours, skimming when necessary. Take the dough and roll it out with a rolling pin, then leave it to rest for half an hour. Then cut the dough with a round cutter, place a ball of filling in the centre of each shape and close in a half-moon shape by joining the tips, according to the typical cappelletti shape. Cook the cappelletti in plenty of broth and serve piping hot.