Cappelletti originated from Romagna but they are now widespread throughout Central and Northern Italy.This stuffed pasta should not be confused with tortellini – closure, size and cooking methods clearly differentiate them.
We do not know exactly when cappelletti were first created, even though some distant versions of this dish were found in the Roman time as well as in the 1500. The first historical evidence of this stuffed pasta is dated 1811.
Like most traditional and popular Italian recipes, cappelletti have many regional and local variations – with ingredients that differ from household to household. So it would be presumptuous to claim to have the right recipe. We are therefore showing you our own version of this beautiful tasty dish.
Buon Appetito!
INGREDIENTS
For the pasta
1 to 1/2 eggs for each serving of cappelletti
100gr of flour for each egg
1 or 2 spoon of oil (to make the pasta more workable)
For the stuffing
500g of lean beef mince meat
200g of grated Parmesan
1 teaspoon of nutmeg
The zest of 1 lemon
Salt
For the broth
500g of oxtail and/or chopped beef
2 carrots
1 onion
2 celery stems
1 tomato
1 lemon peel
Olive oil
Salt
PREPARATION
For the stuffing
In a large bowl, mix the mince meat with salt, nutmeg and Parmesan cheese. You can also use some grated Asiago cheese to add flavour.
For the pasta
Crack the eggs and add 100gr of flour for every egg. If you don’t have a stand mixer, simply place the flour on the working table in the shape of a little mountain, create a hole in the middle (in Italian, this process and shape is called “fountain”) and crack the eggs in it. Then start beating the eggs with the fork and add the same time bringing in the flour around until all the flour has been mixed with the eggs to form your pasta base which you can now work by hands.
Use either an electric or manual pasta maker to roll out your pasta.
When the pasta is rolled, either make circles or squares of equal size. Wet the edges of the circle or square with water. Place a ball of meat stuffing in the centre and then fold it in two. Seal the edges and fold it again to create the shape of a cappelletto (little hat).
For the broth
Heat up a few tablespoons of olive oil in a deep pan. Add a onion cut in half and let it light fry for a couple of minutes. Add the celery, carrot and tomato chopped in big pieces. Let them fry for 2 more minutes. Add 1 and 1/2 l of water and a lemon peel. Let it cook for half hour at low heat.
Drain the vegetables and add the tortellini.
When the tortellini are cooked, they will flow. They need to be al dente – not overcooked. If they get overcooked, they will split and the stuffing will come out.
Serve hot.
Buon Appetito!