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!
Servings: 4 persone
Equipment
- Non-stick pot or large pot (for the broth)
- Colander (optional, for rinsing the filling ingredients)
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.
