Cappelletti Reggiani in Brodo
Small hat-shaped egg pasta filled with mixed meats and aged cheese, served in rich capon broth. A classic feast dish from Reggio Emilia.
- Prep
- 90 min
- Cook
- 20 min
- Total
- 110 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 540 kcal
Equipment
- •Pasta machine or rolling pin
- •Large stockpot
- •Large frying pan
- •Food processor or meat grinder
- •Pastry wheel or knife
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 20 g
- carbs
- 56 g
- fibre
- 3 g
- protein
- 34 g
- calories
- 540 kcal
Instructions
- 1
Melt butter in a frying pan over medium heat.
- 2
Add minced beef and pork, cooking until browned and completely dry.
- 3
Transfer the browned meat and chopped prosciutto to a food processor and pulse until very fine.
- 4
Stir in grated Parmigiano Reggiano, egg yolk, nutmeg, salt, and pepper until a compact paste forms.
- 5
Mound flour on a board, make a well, crack in whole eggs, and knead until a smooth sfoglia dough forms.
- 6
Wrap dough in clingfilm and rest at room temperature for thirty minutes.
- 7
Roll dough into a paper-thin sheet using a rolling pin or pasta machine.
- 8
Cut the sheet into three-centimetre squares with a pastry wheel.
- 9
Place a hazelnut-sized ball of filling in the centre of each square.
- 10
Fold square into a triangle, press edges to seal, then wrap bottom corners around your fingertip and press together.
- 11
Bring capon broth to a gentle simmer in a large pot.
- 12
Drop cappelletti into simmering broth and cook for three to four minutes until tender.
- 13
Ladle cappelletti immediately into warm bowls with their hot broth.
Chef's tips
Roll the pasta sheet as thin as possible so the filling warms through quickly without overcooking the delicate dough. Keep unused pasta covered with a damp tea towel while shaping to prevent drying out. Ensure the filling is ground very finely so the tiny parcels seal cleanly.
Ingredient substitutions
- capon broth → rich traditional beef and chicken mixed meat broth (brodo di carne)
- prosciutto di Parma → good quality mortadella with pistachio, finely minced
Storage
Refrigerate uncooked shaped cappelletti in a single layer on a floured tray for up to one day or freeze solid before bagging.
Reheating
Cook frozen cappelletti directly in gently simmering broth without thawing for four to five minutes.
Common mistakes to avoid
- •Boiling the broth violently, which breaks the delicate pasta seals.
- •Making the dough squares too thick, resulting in a chewy folded edge.
- •Using a wet meat filling, which softens and tears the pasta sfoglia.
Serving suggestions
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