THE holiday dish in Le Marche, Cappelletti in Brodo

Christmas celebrated in Le Marche, Italy is not complete without a heart-warming bowl of cappelletti in brodo or little stuffed hats in broth. I was once told is a dish served for only those you love because it takes so much time & patience to make!  In our area this dish is traditionally served on Christmas day for lunch and New Year's Eve for dinner.

Take the time and make it from scratch, buy the freshest eggs (it will make the color of the dough nice & golden) and enjoy this homemade pasta the way it was meant to be eaten - surrounded by family. (Plus they freeze well so you can have them on-hand, at the ready all winter long!)

Cappelletti in Brodo

Broth:

 1 whole chicken in pieces

1 beef bone
1 tomato
2 stalks of celery, chunked up
2 carrots, chopped in chunks
2 large onions, chopped in chunks
sprig of parsley
water

healthy pinch of salt

 

In a large stock pot add all ingredients and cover with water. Bring to a boil, skim the fat and impurities that come to the top.

Then lower to a very low simmer.
Simmer for 3-4 hours.
Strain stock - discard vegetables.

Now you have a delicious stock to be used in an array of dishes & soups.

Pick the meat off the bone & use in the soup, chicken salad or any other dish.

(Stock will last a week in the fridge or you can freeze in usable portions.)

 

Pasta Dough Recipe:

(serves 4)

400 grams of flour (type 0)

pinch of salt

4 eggs

To make the dough - follow our recipe - click here

Filling:

6 oz. lean beef cubed

4 oz. pork loin, cubed

half a chicken breast, cubed

1 sausage, without casing, cubed

1 carrot, diced finely

salt & pepper

a healthy pinch Nutmeg

handful of grated parmesean cheese

1 egg

pad of butter

glug of olive oil

salt & pepper

In a pot, melt the butter & toss in all the meat & carrot.  

Cook over medium heat, until meat is cooked & 2/3 of the liquid is reduced.

Set aside & let cool.

When the meat is cool toss it into the food processor & pulse until it resembles ground beef - not a paste.

Add the egg, salt & pepper, nutmeg & cheese - mix with your hands.  (It will hold a ball when squeezed together, but not wet)

Roll out pasta dough into about 2mm thick sheets.

It may help at this point to watch this clip on youtube (fast forward to about 6 minutes in): How to close your cappelletti: https://www.youtube.com/watch?v=RYUR8KSY8hI)

Cut into 1 inch squares.  Place a pea size amount of filling in each square.

 Fold the square into a triangle - making sure to seal the edges very well! (Super important)

This is when it gets difficult to explain...Then take legs of the triangle & pinch them together.

Make sure not to over-stuff your cappelleti & to seal them properly - otherwise they will burst when you boil them.

Boil in brodo (broth) until they float - if they are fresh about 2-4 minutes. Jason suggests that when they start floating - try one.

To freeze for later: Let the pasta sit & dry overnight in a cool dry room in a single layer with parchment paper underneath.

Approved clip found on youtube - next year we'll have to make our own video - but she makes them right!! (Spoken language: Italian with English subtitles)