Cappelletti in Broth

Cappelletti in Broth is a delicious Italian soup. This simple but delicious soup is very popular in Italy in the winter months. It is also a mainstay of the Italian Christmas menu.

How to make Broth

Your filling will determine the Broth you choose. If you fill the cappelletti with meat, you’ll need a beef- or pork-based Broth. Make a chicken stock if you’re filling them with poultry. The broth base for ricotta can be made from either chicken or meat.

Add all ingredients to a large stockpot and cover with water. Bring to a boil.

Reduce the heat to medium and let it simmer for about 3-4 hours.

Strain the stock and throw out the vegetables.

To use in the cappelletti, take the meat from the bone.

How to make Pasta

A pasta machine is required. You can purchase one online for as low as $25.00. A pasta machine can help you create silky smooth Pasta.

Before you start, take the eggs out of your fridge and allow them to come to room temperature.

Place the flour in a large bowl. Make a well in its centre.

Mix the eggs, salt and milk in a bowl. Use a spatula to mix the ingredients gently. Slowly add the flour.

Add the rest of the flour to the bowl and mix. Knead for 10 min.

After it has rested, the dough will become more elastic. Divide the dough into two pieces and wrap each one in a damp towel. Allow the dough to rest for at least one hour.

Once the dough has risen, please take one of the pieces out and cut it in half. Wrap the rest of the dough again.

Divide the dough into two pieces and then roll it out on a floured surface.

Place your pasta machine at setting 1. Each setting (1-6) should be used twice.

Place the pasta dough on a smooth surface. Cover it with a towel so that it doesn’t dry out.

The sheets should be cut to 2 inches in width.

Make 2-inch squares of Pasta by cutting it in half.

How to make the filling:

Brown, the ground pork, then let it cool.

Add the prosciutto and mortadella to a food processor. Pulse until combined.

Mix the butter, cheese, egg, and ground pork and pulse.

In the middle of each square, place a bit of filling.

Turn corner to corner so that your square becomes a triangle.

If you must use water for sealing, dab some water into the area.

Fold the outer corners around your finger. Push the centre upwards.

Don’t put the “point” in front because this is the hallmark of cappelletti.

Place on lightly floured wax paper or tray.

How to Make Brodo Cappelletti:

Bring the stock to a boil.

Cook the cappelletti until they are bobbed to the surface.

Serve warm with some Parmigiano Reggiano cheese shavings and fresh bread.