Directions
Cappelletti in broth, the real Romagna cappelletti, are the symbolic dish of the holidays. There is no such thing as a lack of these little culinary treasures in Romagna when celebrating, especially during Christmas lunch. Once, they were the dish par excellence, which was eaten only once a year on the most important anniversaries and always in broth.
Today they find space on our tables more and more often, even dry and seasoned with meat sauce, butter and sage, but also with fondue and culatello perhaps. But let’s give the floor to Pellegrino Artusi to discover the original recipe, and still used today, to prepare the Romagna cappelletti.
They are so named for their hat shape. Here is the simplest way to make them so that they are less severe in the stomach.
Ingredients for making Romagna cappelletti
4 servings
- Ricotta, or half ricotta and half raviggiolo cheese, 200 grams
- 150 grams of chicken cooked in butter, seasoned with salt and pepper, and finely chopped
- Grated Parmigiano Reggiano, 30 grams
- Eggs, one whole and one yolk
- 5 grams of nutmeg
- 30 grams of lemon zest
- 5 grams of salt
- 5 grams of pepper
To make pasta
- 2 eggs
- 200 grams of stone-ground flour 0
- 10 grams of extra virgin olive oil
- 5 grams of salt
How to prepare Romagna cappelletti with cheese filling
Taste the mixture to correct it if necessary because the ingredients do not always correspond to one way. If the capon breast is missing, add 100 grams of lean pork in the loin, cooked and conditioned in the same way.
If the ricotta is too soft, leave the egg white behind or add another red if the mixture is too firm. Make a rather tender sheet of flour. Here is the recipe. Roll with a pin and cut it with a round disk.
Place the mixture in the middle of the discs and fold them in two, thus forming a half-moon; then take the two ends of the same, join them together and you will have the finished cappelletti.
If the dough dries in your hand, wet the edges of the discs with a finger dipped in water.
To make yourself more grateful to the taste, you must cook cappelletti in meat broth. If you prefer cappelletti, drain the broth and toss with melted butter, sage and grated Parmesan.
Another popular variant in every Romagna trattoria is the cappelletti with cheese seasoned with ragù: a must!
Which wine to pair with Romagna cappelletti?
The choice is easy, we focus on a medium-bodied white wine, graceful and that can cut the creaminess of the filling and create a bond with the broth. The Gewurztraminer from Marco Donati’s cellar leaves ample room for the dish, adding a very intriguing peppery note. If you want to make a more mysterious and evocative combination, focus on the freshness of sparkling wines such as Prosecco, Champagne and Franciacorta.
If you want to combine a cocktail, the Gin Tonic is perfect.
