Presentazione
(Artusi recipe no. 7)
The name comes from the fact that their shape resembles a hat. This is the simplest way of making them, which
makes them easier to digest.
The name comes from the fact that their shape resembles a hat. This is the simplest way of making them, which
makes them easier to digest.
Ingredienti
For the pastry:
250g type 0 flour
50g durum wheat semolina
3 eggs
Knead the ingredients together and let it rest for half an hour.
For the filling:
200g whole milk ricotta
150g capon breast
60g Parmigiano Reggiano aged 16/18-months
50g butter
1 egg
Nutmeg
Organic lemon peel
Salt
Cook the capon breast over a low heat with the butter and move to the mincer or chop finely with a knife. Leave to
cool.
Combine all the ingredients until the mixture is homogeneous and tasty.
For the stock:
1 capon
300g pork bone
1 pork tongue
1 pork tail
1 celery stick
2 carrots
1 onion studded with cloves
3 litres of micro-filtered water
Sweet salt of Cervia to taste
Put all the ingredients into cold water and bring to the boil. Cook over a very low heat for six hours.
Filter the stock.
250g type 0 flour
50g durum wheat semolina
3 eggs
Knead the ingredients together and let it rest for half an hour.
For the filling:
200g whole milk ricotta
150g capon breast
60g Parmigiano Reggiano aged 16/18-months
50g butter
1 egg
Nutmeg
Organic lemon peel
Salt
Cook the capon breast over a low heat with the butter and move to the mincer or chop finely with a knife. Leave to
cool.
Combine all the ingredients until the mixture is homogeneous and tasty.
For the stock:
1 capon
300g pork bone
1 pork tongue
1 pork tail
1 celery stick
2 carrots
1 onion studded with cloves
3 litres of micro-filtered water
Sweet salt of Cervia to taste
Put all the ingredients into cold water and bring to the boil. Cook over a very low heat for six hours.
Filter the stock.
Preparazione
Taste the mixture in order to correct if necessary, as the ingredients do not always correspond to one way. If you
have no capon breast, use 100g of pork tenderloin, cooked and conditioned in the same way.
If the ricotta or the raviggiolo are too soft, leave the egg white out or add another egg yolk if the mixture is too firm.
To close it, make a tender sheet of pastry with flour and eggs, using also some of the white left over, and cut with a
round disk of the size shown. Place the mixture in the middle of the disks and fold them in two forming a half moon;
now take both ends of the same, join them together and you will have the hat.
If the pastry sheet becomes dry in your hands, wet the edge of the disks with a finger dipped in water. To appreciate
the flavour of this soup even more, it is best to use capon stock; of that dumbfounded animal that out of the
goodness of its own heart offers itself as a sacrifice to humans on Christmas Day. Cook the cappelletti in its stock as
they do in Romagna, where you would find heroes claiming to have eaten a hundred on that special day; however,
there is also a risk of dying, as happened to an acquaintance of mine. Someone with a good appetite needs only two
dozen.
have no capon breast, use 100g of pork tenderloin, cooked and conditioned in the same way.
If the ricotta or the raviggiolo are too soft, leave the egg white out or add another egg yolk if the mixture is too firm.
To close it, make a tender sheet of pastry with flour and eggs, using also some of the white left over, and cut with a
round disk of the size shown. Place the mixture in the middle of the disks and fold them in two forming a half moon;
now take both ends of the same, join them together and you will have the hat.
If the pastry sheet becomes dry in your hands, wet the edge of the disks with a finger dipped in water. To appreciate
the flavour of this soup even more, it is best to use capon stock; of that dumbfounded animal that out of the
goodness of its own heart offers itself as a sacrifice to humans on Christmas Day. Cook the cappelletti in its stock as
they do in Romagna, where you would find heroes claiming to have eaten a hundred on that special day; however,
there is also a risk of dying, as happened to an acquaintance of mine. Someone with a good appetite needs only two
dozen.
