Cappelleti in Broth
Ingredients
- 500 gBeef shank (whole)
- 1 pcChicken carcass (for stock) (cleaned)
- 2 pcCarrot (peeled)
- 1 pcApium graveolens (cut in half)
- 1 pcYellow onion (studded with cloves)
- 2 pcClove
- 200 gGround pork
- 100 gParma ham (finely minced)
- 100 gMortadella (finely minced)
- 100 gParmesan cheese (grated)
- 1 pcEgg (beaten)
- 1 pinchNutmeg
- 400 gFresh egg pasta (thin sheets)
- 20 gUnsalted butter
- 1 pinchGray sea salt
- 10 pcBlack peppercorns
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
The broth keeps for 3 days in the fridge. Uncooked cappelleti can be frozen flat on a tray before being bagged.
