Cappelleti in Broth

A crystal-clear amber broth featuring small stuffed pasta hats. The filling is smooth, blending roasted pork with the bite of parmesan and the warmth of nutmeg.

• Prep time: 60 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 960
• Protein: 77 g
• Carbs: 41 g
• Fat: 50 g

Ingredients

• 500 g Beef shank ( whole )
• 1 piece Chicken carcass (for stock) ( cleaned )
• 2 piece Carrot ( peeled )
• 1 piece Apium graveolens ( cut in half )
• 1 piece Yellow onion ( studded with cloves )
• 2 piece Clove
• 200 g Ground pork
• 100 g Parma ham ( finely minced )
• 100 g Mortadella ( finely minced )
• 100 g Parmesan cheese ( grated )
• 1 piece Egg ( beaten )
• 1 pinch Nutmeg
• 400 g Fresh egg pasta ( thin sheets )
• 20 g Minimum butter sweet
• 1 pinch Gray sea salt
• 10 piece Black peppercorns

Instructions

1. Start the broth

   In a large pot, place the beef shank, chicken carcass, carrots, celery, and onion studded with cloves. Cover with cold water. Bring to a boil, skim the grey impurities from the surface, then simmer without boiling for 3 hours. The liquid must remain crystal clear.

2. Prepare the filling

   Sauté the ground pork in butter until it loses its pink color. Mince very finely with the Parma ham and mortadella. Mix with the egg, parmesan, and nutmeg. The texture should be like a thick paste.

3. Shape the cappelleti

   Roll out the fresh egg pasta thinly. Cut out 4cm circles. Place a small dollop of filling in the center. Fold into a half-moon, pressing the edges to seal, then bring the two tips together to form the hat shape.

4. Final cooking

   Strain the broth through a fine sieve. Bring to a gentle boil. Drop in the cappelleti. As soon as they float to the surface and the pasta is supple, they are cooked. Serve immediately with a ladle of piping hot broth.

Chef's tips

• Never let the broth reach a rolling boil, or it will become cloudy.
• The filling must be completely cold before stuffing the pasta to prevent it from getting soggy.
• If the pasta dries out too quickly, lightly moisten the edges with a brush of water to seal.

Storage

The broth keeps for 3 days in the fridge. Uncooked cappelleti can be frozen flat on a tray before being bagged.