Cappelletti in Broth Marchigiana Style

I Cappelletti in brodo marchigiani are a truly typical dish of the Marche Christmas to be enjoyed in broth. The preparation is strict: as tradition goes, it starts a week before and every family member must contribute.

Cappelletti in broth in the Marches style

I Cappelletti in brothare a truly typical Christmas dish from Marche to be enjoyed in broth. The preparation is strict: as tradition dictates, it starts a week earlier and every family member must contribute!

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Print Recipe Vota la ricetta

Prep Time: 50 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 1 hour hour

Course: First courses

Cuisine: Marchigian cuisine

Servings: 4 persone

Attrezzature

• Work surface
• Rolling pin
• Mixing bowls
• Pasta wheel
• Cutting board
• Non-stick pot or large pot (for the broth)
• Colander (optional, for rinsing the filling ingredients)
• Spoon

Ingredients

For the dough

• 6 nr eggs
• 600 grams Flour

For the filling

• 400 grams ground meat of pork tenderloin or beef
• 150 grams chicken breast
• 100 grams mortadella
• 1 small sausage
• 100 grams Parmesan cheese
• q.b. salt
• q.b. pepper
• q.b. nutmeg
• q.b. butter

Instructions

• Cook the chicken breast in a pan with a knob of butter;
• Chop the cooked chicken breast, mortadella and sausage;
• Add the ground pork tenderloin, Parmesan, salt, pepper, and nutmeg, and mix all the ingredients for the filling;
• After preparing the filling, knead the dough ingredients: place the flour in a mound and put the eggs in the center;
• Add a little water if needed to make the dough more elastic, and work it until smooth; roll out the dough thinly;
• Cut the dough into discs;
• Fill the discs with the minced meat filling;
• Close the cappelletti by folding the disc of dough over itself and joining the two ends.