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Cappelletti, the easy recipe of an Italian classic
THE homemade cappelletti, delicious egg pasta caskets with a soft and tasty filling, ideal on cold winter days together with a full-bodied beef or chicken broth, but delicious even during milder periods, accompanied by meat sauce or with a simple butter sauce and sage. The term “cappelletti” derives from the shape of this pasta, which recalls the traditional one hat worn by peasantsthe galoza. Many provinces of Emilia Romagna and Marche offer their version of cappelletti; it can even vary from family to family! From the choice of meat to the quantity of eggs and Parmesan, the cappelletti recipes are numerous. In some cities, such as Ferrara, they are also offered with pumpkin filling and dressed with meat sauce, or stuffed with meat and cheeses. We have chosen to offer you our version, with pork, beef and chicken. A light version and delicious, perfect for the winter!
Ingredients for for 1 Kg of cappelletti
- Medium eggs: 6
- Flour 0: 600 g
- Minced pork: 150 g
- Ground beef: 150 g
- Minced chicken meat: 100 g
- Dry white wine: 50 ml
- Medium golden onion: 1/2
- Carrots: 1
- Evo oil: 40 g
- Salt to taste
- Pepper as needed
- Nutmeg powder: to taste
- Egg: 1
- Parmesan: 100 g
- Preparation: 3 hours
- Cooking: 10 minutes
- Total: 3 hours, 10 minutes
- Calories: 296 Kcal / 100 g
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The preparation of cappelletti starts with the filling.
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