Tag: broth

Recipe Tortelli with fish and tofu in shrimp broth – Italian Cuisine

Recipe Tortelli with fish and tofu in shrimp broth


  • 320 g Chinese cabbage
  • 300 g 00 flour
  • 200 g tofu plus a little
  • 200 g re-milled durum wheat semolina
  • 8 prawns
  • 1 carrot
  • 1 onion
  • celery stalk
  • brandy
  • extra virgin olive oil
  • salt
  • pepper

Mix the flour and semolina with 250 g of warm water, a pinch of salt and a tablespoon of oil. Let the dough rest in the film for 1 hour. Shell the prawns. Brown the shells and the heads without eyes in a saucepan with a drizzle of oil.

Add chopped carrot, celery and onion and let them flavor. Deglaze with 2 tablespoons of brandy and flame it. Add 2 liters of water and cook covered for 30-40 '. Sear the shrimp tails in a pan with a drizzle of oil.

Keep 4 aside for decoration and chop the others into cubes. Cut 280 g of Chinese cabbage into small pieces, discarding the hardest parts of the stem. Blanch it in boiling salted water for 1 ', drain and chop it with a knife.

Also cut the tofu into small cubes and collect it in a bowl together with the diced prawns and chopped cabbage, oil, salt and pepper, obtaining the filling for the ravioli. Roll out the dough into thin sheets, but not icing; cut them into squares of 6 cm per side and place a knob of filling on top.

Close them in a triangle and then in a tortello. Strain the shrimp broth. Boil the tortelli in boiling salted water for 3-4 ', drain and serve with the broth, completing with the remaining Chinese cabbage, raw, diced tofu and shrimp kept whole, sectioned.

Recipe Cotechino ravioli in lentil broth – Italian Cuisine

Recipe Cotechino ravioli in lentil broth


  • 500 g dry lentils
  • 100 g peeled tomatoes
  • 3 pcs carrots
  • 1 pc celery stalk
  • laurel
  • 1 pc yellow onion
  • rosemary
  • extra virgin olive oil
  • garlic
  • 500 g flour
  • 1 pc cotechino already cooked
  • 5 pcs yolks
  • 1 pc egg
  • salt
  • 3 pcs dried mushrooms
  • marjoram

For the recipe of cotechino ravioli in lentil broth, brown celery, carrots, onion
diced in a veil of oil with a clove of garlic, bay leaf and rosemary; add the lentils, wet with 2 liters of water and add the tomatoes. Bring to a boil, reduce the heat to a minimum and after 2 hours turn off. Filter everything with a colander, obtaining the lentil broth; keep it warm. The remaining lentils will be perfect to blend (eliminating the aromas) to prepare a velvety or creamy pate.
For the pasta and the filling: Mix the flour with the egg yolks, the egg and a pinch of salt until obtaining
a firm and smooth mixture, wrap it in baking paper and let it rest in the refrigerator for at least 1 hour. Crumble the cotechino and mix it to obtain a malleable filling. Roll out the dough into thin sheets, cut out squares of 5 cm on each side, place a nut of filling in the center of each square and close the ravioli.
To complete: Boil the ravioli in boiling salted water, drain, distribute them on the plates and wet them with the hot broth; add the finely crumbled dried mushrooms and marjoram leaves.

Recipe by Marco Martini

Cappelletti in broth – Italian Cuisine

Cappelletti in broth


Born in Romagna but spread throughout central-northern Italy, they are one of the greatest expressions of homemade pasta. Served mainly with capon broth, Cappelletti should not be confused with Tortellini

The pasta with egg is among the highest expressions of Italian culinary tradition. Some types add an exquisite filling to the mastery of making. In this special category we cannot fail to mention the Cappelletti in broth. Originating from the Romagna but widespread throughout theCentral-northern Italy, this stuffed pasta should not be confused with Tortellini, although the origins are more or less the same. Closing, dimension is cooking methods draw a clear boundary between these two samples of the Emilia-Romagna cuisine, which divide the region exactly in half: to the south the Cappelletto, north the Tortellino . The cappelletti are larger and are obtained by cutting the browse in squares or circles, inside which the filling is put. The closure is done upwards and for a good result it is essential skills is fingers trained by years of practice. As for the filling, there is a real dispute taking place between the various cities in which the Cappelletti spread. From beef to chicken through combinations of cheeses and nutmegs, it is on the ingredients that the “Cappelletto battle” is fought. To make everyone agree there is the broth that it must necessarily be very fat but, even here, to achieve this result there are those who prefer to use the capon who it hen.

Origins

The geographical area in which the birth of the Cappelletti is commonly traced and that between Cesena, Reggio Emilia and Ferrara. Many, however, argue that over the years there has been a development of parallel traditions that allow many other cities to claim their birthright. For this reason there are also different stories about why the Cappelletti are called in this way. The most accredited argues that the shape of the Caplèt, the name of the stuffed pasta in dialect of Romagna, remember that of "galonza”, A hair with little brim and abundant dome typical of country people. Precisely because of the similarity with the headdress, the habit of calling them Cappelletti would spread. If the hat shape is more or less respected by all traditions sizes vary, especially in Romagna. The Cappelletti, in fact, are very small near the Reggio Apennines and get bigger and bigger as you go down towards the Po.

They have been greedy in Forlì since 1800

It is not known exactly when the Cappelletti were born, even if there are testimonies of dishes that remember them both in Roman age which, later, in early sixteenth century. The fact is that the first testimony history of this stuffed pasta is from 1811. In that year in the Napoleonic Kingdom of Italy, a fact-finding survey on the life of the inhabitants of the countryside was promoted. Local public officials were asked to write down traditions, customs, dialects and superstitions of the administered places. In the report the prefect of Forlì speaking of culinary traditions he wrote: “At Christmas every family makes a pasta soup with stuffed with ricotta which is called Cappelletti. The greed for this soup is so general, "specifies the prefect" that everyone, and especially the priests, makes bets as to who eats more of it ".

The Cappelletti at the "Center"

Cappelletti are also very popular in other regions such as Marche and in some areas of the Lazio. In the Marche, in particular, this stuffed pasta is so widespread that it is considered part of the tradition, even if many testimonies claim that the Cappelletti arrived in the area only in postwar period. The main difference with the Romagna recipe lies in the filling. The Marche version includes, in addition to cheese and capon breast, too mixed meat of veal, turkey and pork loin. Going further south it turns out that in province of Latina, you eat the same Cappelletti that you eat in Ferrara. The reason for this curious culinary “contamination” dates back to the twenties of the last century. In 1924, in fact, the work of reclamation of the Agro Pontino which lasted for about twelve years. Many participated in the enterprise workers coming from Veneto and just from Ferrara and surroundings. Following the workers came the families who brought habits and customs of the land of origin to the area, including the main dish of Ferrara cuisine: Cappelletti. After the reclamation, many of these families remained in the area, so today it is quite usual, even in Rome, to have a grandmother who has always cooked Cappelletti in broth.

And here is our recipe

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