Pasta Garofalo and Niko Romito Recipes: Cappelletti pasta in broth

Описание: Pasta Garofalo and Niko Romito recipes: Cappelletti pasta in broth

A typical dish from Emilia-Romagna, that takes a long time to prepare. We have divided preparation of the dish into many easy steps with a secret at the end to give it depth, flavor and freshness. So let's get started!


Clean the meat and cut it into cubes (about 3 cm), then also cut the ham and the mortadella to a similar size. Finely chop the celery, carrot and onion. Drizzle some olive oil in the pan and brown the meat. When it starts getting a nice color, add celery, carrots, onion and a pinch of salt. Add 200 g of water, cover it and let it cook for about 25 minutes, until the meat is soft and the water has completely evaporated. Put the beef, ham and mortadella in a blender. Add hand grated lemon zest and the parmigiano cheese. After mixing it well, wrap it in plastic and put it in the fridge. Set the pasta machine at its smallest setting and roll out the dough. Make 3 cm long strips from which you cut out small squares. (3x3) Place a small ball of filling in the middle of each square. If the dough is dry, brush it with some water. Close the dough by forming a triangle and be sure the corners match. Close well, removing the air inside, and put the filled pasta on a tray, sprinkling it with semolina flour. Freeze them or put them in the fridge. Once the cappelletti are frozen, when you'll need them, you can just put them directly in the boiling water. Heat the broth and, when it's boiling, cook the cappelletti for about 4 minutes and then serve them really hot. If you want a really clear broth, cook the tortellini in the broth first, then heat other broth that you'll pour in the bowls.

Ingredients for four people:

600 g meat broth
400 g dough for stuffed pasta
240 g lean beef
200 g chicken
200 g pork meat
100 g mortadella
100 g ham
80 g Parmigiano Reggiano cheese
30 g onions
30 g celery
30 g carrot
40 g extra virgin olive oil
40 g white wine
400 g water
lemon zest

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