I am pleased to share with you this ancient recipe from my family, come with no changement from great-grandmother Amalia to me. Everytime I make it I recover the family tastes I grew up with. This is a very laborious dish to prepare but I hope you will make an attempt because the joy you will feel will be endless!
And…Merry Christmas!
INGREDIENTS for about 1000 CAPPELLETTI
For the dough
500 g of flour
5 eggs
salt
For the stuffing
400 g of lean beef meat
300 g of pork loin
2 sausages
700 g of top quality 24 months seasoned parmesan cheese
400 g of bread crumbs
1 big onion
12 eggs
50 g of butter
2 spoons of tomato paste
nutmeg
salt
METHOD
Slowly brown the onion in the butter and add all the meat to make the juices coming out and the peeled sausages.
Boil 1 liter and 700 ml of water and pour it on the meat, add the tomato paste and cook for at least 5 or 6 hours on a slow flame and covered.
Then drain the meat, mince it with a mincer and pour it in the remaining liquid in the pan. Mix well to create a compound.
Add bread crumbs, eggs (one per time), parmesan cheese, netmeg and salt. The compound has to be thick and savoury: the dough will make the taste lighter.
And now the best part! Make the dough thin and put a bit of stuffing on top of it. Cover with other dough and cut cappelletti with the special tool or with a small glass.
Cook them in a boiling meat broth for about 10 minutes and…get ready for the big delight!
Merry Christmas!
