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Cappelletti in broth, the Christmas recipe

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I Cappelletti they are the stuffed pasta par excellence Romagna, in continuous and constant comparison with the noblest and richest tortellini of Bologna. Since I got married, the debate between cappelletto and tortellino has raged in my house too, thanks to the Emilian origins of my husband's family. But, when we are all guests at my parents' house, I am the one who dictates the law and I show off my grandmother's Romagna hat with conviction.

The written tradition of this pasta format begins in the nineteenth century (but they are probably a century older) and the variations are as many as there are bell towers in the Romagna area. They certainly divide into two main strands: those “of skinny”with only cheeses and those “of grasso” with minced capon or pork meat added to the cheeses.
The other variable is the packaging, some close them as if they were a tortellini but with a wider crown around them (the brim of the hat, so to speak!) others, like my grandmother did, cut them with a stencil giving them a round shape.

The ones I propose are therefore “copped” with a pasta cutter that can never be missing in a Romagna home: small, round and with scalloped edges.
The The recipe for my cappelletti comes from my paternal grandmother, unquestionable and perfect for the palates who have known it. They shouldn't break during cooking but if some opened it only enriched the flavor of the meat broth even more. My grandmother often found some broken as she managed to roll out a thin, delicate sheet like silk, the its main characteristic, which made it the queen of pasta in broth. Her hats exploded in my mouth and were a real marvel!

This recipe was actually made a couple of years ago for the site Taste Abruzzo, where flavor meets nature. I was asked what my favorite soup was… Easy, because by now you know that I'm nostalgic: cappelletti mon amour!

Cappelletti in broth

2 eggs
200 g of 00 flour
250 g of fresh cow's milk cheese (such as Castel S.Pietro)
100 g of Parmigiano Reggiano
1 egg
Noce moscata qb
Grated lemon peel to taste

1l of meat broth

(For 4 people)
Make a well with the flour, break the eggs in the center and start mixing them using a fork.
When the flour and eggs begin to form a combined mixture, knead by hand for about ten minutes until the dough is smooth and uniform.
Wrap the dough in cling film and leave to rest for half an hour.
Cut the cow's cheese into pieces and grate the Parmesan.
In a bowl, combine the cheeses, egg, nutmeg and a pinch of grated lemon peel. Using a fork, mash the cheese and continue to work the filling mixture until it is uniform.
Once the resting time has elapsed, roll out the pastry as thin as possible and distribute small mounds of filling on half the dough, about half the size of a teaspoon, not too far apart. Cover with half of the dough left free and using a round pastry cutter with a diameter of approximately 2.5 centimeters, cut the cappelletti.
As soon as the broth comes to the boil, pour in the cappelletti and let them cook for a few minutes, without stirring too vigorously, as you risk breaking them. Turn off the heat and let the broth rest covered for 5 minutes before serving.

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