Cappelletti di magro romagnoli – Sale & Pepe – Italian Cuisine


Cappelletti di magro romagnoli, the preparation

1) Do the broth: in a pot full of cold water, combine the peeled bones and vegetables, 3 or 4 cloves, a few peppercorns and salt. Put the lid on, bring to a boil, add the meat and the capon and simmer for at least two hours, removing the foam on the surface with a slotted spoon. Turn off and filter the broth with a wet and squeezed cloth placed on a broth strainer. Serve the boiled meat and the vegetables separately.

2) Do the stuffed: in a bowl mix the ricotta, raviggiolo, parmesan, grated nutmeg, a pinch of lemon zest, salt and pepper.

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3) Arrange the fountain flour, shell the eggs in the center and knead vigorously for 15 minutes. If the dough is rough and grainy, add a ladle of hot broth. Cover with plastic wrap, let it rest for 30 minutes And roll out a thin sheet. Immediately cut it into squares of 4 cm on each side, put in the center 1 teaspoon of filling, fold the square into a triangle sealing the edges well.

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4) Join the two ends overlapping them without leaving holes in the center so as to make the shape of the cappelletti. As they are ready, place them on a floured tray.

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5) Return the broth to a boil, plunge into the cappelletti e boil them for about 3 minutes.

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The stuffing

The stuffing cheese varies by area: in the Romagna hills they use 400 g of raviggiolo, 150 g of squacquerone, 50 g of parmesan, 2 eggs, salt, pepper and nutmeg. In Faenza, the recipe filed in 2003 by the Italian Academy of Cuisine provides 300 g of ricotta, 300 g of raveggiolo, 150 of grated cheese, 1 egg and 1 yolk. Anna Gosetti, author of The Italian regional recipes, wants 200 g of squacquerone, 200 g of ricotta and 50 of parmesan, nutmeg and 3 eggs.


Published 11/29/2021

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