Homemade Cappelletti with Capon Broth

Name: Homemade Cappelletti with Capon Broth
Prep time: 120 min
Cook time: 5 min
Total time: 125 min
Yield: 4 Portionen
Ingredients: 4 piece Eggs; 1 piece Egg yolk; 300 g Flour 00; 1 pinch Salt; 1 tbsp Extra virgin olive oil; 150 g Veal pulp; 100 g Pork meat; 50 g Capon meat; 50 g Grated Parmigiano Reggiano; 30 g Butter; 1 pinch Nutmeg; 1 pinch Fine salt; 1 piece Egg yolk; 1 l Meat broth

Pasta

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Cook Time

2 h 5 min

Servings

Difficulty

Hard

Prep Time

120 Min

Description

Cappelletti in broth are a classic of Italian cuisine, especially during the holidays. This homemade version takes some time, but the result is unmatched. The fresh pasta, prepared with eggs and flour, wraps a filling rich in veal, pork and capon, flavored with grated Parmesan cheese and nutmeg. The meat broth, warm and enveloping, completes this traditional dish. Perfect for a Christmas or New Year's lunch with the family, cappelletti in broth are a true comfort food that warms the heart and delights the palate. A dish rich in history and flavor, ideal for celebrating special occasions.

Ingredients (14 ingredients)

4 piece Eggs
1 piece Egg yolk
300 g Flour 00
1 pinch Salt
1 tbsp Extra virgin olive oil
150 g Veal pulp
100 g Pork meat
50 g Capon meat
50 g Grated Parmigiano Reggiano
30 g Butter
1 pinch Nutmeg
1 pinch Fine salt
1 piece Egg yolk
1 l Meat broth

Preparation (7 steps)

Preparation of the filling

With a sharp knife, cut the veal pulp, pork meat and capon meat into small cubes. Melt the butter in a large pan and add the meat. Brown over high heat, stirring often with a wooden spoon so that it cooks evenly. Season with fine salt and grated nutmeg. After 10 minutes the meat is ready. Transfer the browned meat to a bowl and let it cool.

Chop the filling

Thermomix® Setting

10 Sec./Speed 7

Transfer the cooled meat into the Thermomix bowl. Add the egg yolk and grated Parmesan. Chop everything for 10 Sec./Stufe 7. Transfer the filling to a bowl, cover with transparent film and refrigerate to rest for at least 30 minutes.

Preparation of the fresh pasta

Thermomix® Setting

3 min/Kneading speed

Pour the flour into the Thermomix bowl. Add the eggs, egg yolk, salt and extra virgin olive oil. Knead for 3 Min./Knetstufe. Transfer the dough to a lightly floured pastry board, form a smooth and homogeneous loaf, cover it with transparent food film and let it rest for 30 minutes at room temperature.

180

Roll out the pasta

After the pasta has rested, roll it out using the sheeter, starting with the widest thickness. Fold the two edges of rolled pasta towards the center for the first time, then proceed to pass it between the rollers which you will tighten more and more until you obtain a thin and elastic sheet.

Obtain the squares

Arrange the sheets on the pastry board and obtain 4 cm squares with a pastry wheel.

Fill the cappelletti

Fill each square with a hazelnut of filling placed in the center of each square, fold the pasta into a triangle, press lightly with your fingertips to seal the stuffed sheet, take the triangles from the two opposite edges and close them around your finger, pressing lightly to join the pasta well, the opposite edge tends to rise, thus forming your cappelletto. Place the cappelletti on a lightly floured pastry board and proceed in this way until all the ingredients are finished.

Cook the cappelletti

Bring the meat broth to a boil in a pot. Cook the cappelletti in boiling broth for 5-6 minutes, or until they float. As soon as they are ready, transfer them to bowls and serve them hot.