Murlo Estate, recipe of the week: Cappelletti

Another cornerstone of Emilian cuisine are the tortellini, one of the best known stuffed egg pasta in the world, but in our version we will stick more to the Umbrian tradition, namely the Cappelletti recipe.
In fact, in this case, as per tradition, we will use what we have in the pantry for the filling, exactly like the housewives of the past.

Ingredients (for about 5 people):
Lasagna pasta:
500 g flour
5 eggs

Filling:
200 gr of veal
200 gr of pork
100 gr of chicken
Nut of butter
Mortadella
Baked ham
Sage
White wine
1 egg
Grated Parmesan cheese
Grated nutmeg
Salt and pepper
Grated lemon zest

Method
FILLING: Cut the meat into cubes, put a generous knob of butter in a pan and add the meat, bring to the stove. Add a few leaves of sage and a little white wine and let it cook for about 20 minutes.
Once ready you can grind the meat. We in Murlo use a manual meat grinder as tradition dictates but you can use an electric one if you prefer.
During this step, add a piece of mortadella and one of cooked ham and grind them together with the meat.
When you have minced all the meat, put it in a bowl and add 1 egg, a little bit of Parmesan and season it with salt and pepper, grated nutmeg and a little bit of lemon zest. Mix everything together and taste the filling, adding some seasoning if necessary.

EGG PASTA: Prepare the egg pasta following our recipe.
We advise you to start with the preparation of the pasta during the cooking time of the filling and then let it rest while you grind it.

ASSEMBLE: Roll out the pasta as indicated in the egg pasta recipe. I recommend making sure that it is thin enough, in this way the cappelletti will close easily.
Now you are ready for the funniest part of the recipe: making the tortellino. Arm yourself with patience because this step requires time and dexterity.
First of all we have to make circles from the pastry. To do this I follow the method of my grandmother who, not having many means in her time, used a small glass with a diameter of about 5 centimetres, alternatively a pasta bowl is also fine. Cut out circles using the entire pastry.
Now form small balls of filling and place each meatball in the centre of a circle of pastry.
Using your fingers, fold the circle to form a half moon and seal the edges well. Now join the two ends by applying pressure with your fingers and in doing so gently turn the “flap” of the cappelletto upwards.
Now it’s time to cook the cappelletti by dipping them in the chicken broth that you have previously prepared and brought to a boil. Remember that a good broth is the secret to obtaining an exquisite dish.
The cooking time of the tortellini is very short (about 3 minutes), as soon as they rise to the surface they are ready to be served with plenty of broth. Those with a sweet tooth can complete the dish by adding grated cheese.

If you want to see the video with the procedure just click here
Buon appetito!

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