RECEPIES
Cappelletti
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Cappelletti dipped in steaming broth are the one and only comfort food on cold winter days, when the fog creates a muffled and unreal atmosphere.
This fresh egg pasta is filled with a mixture of pork, chicken, salami, parmesan and nutmeg, the so called “batù”. But of course, every family has its own recipe which is the best of all!
Like grannies cooking it, cappelletti have a story to tell. Born around the end of the 1500s, they probably owe their typical shape to tricorn hats, but the legend says they have been inspired by Venus' navel.
Preparing cappelletti in Ferrara means family, especially during Christmas time. Social media profiles will be invaded by pics of wooden cutting boards full of cappelletti, with the whole family gathered in the kitchen to close them one by one.
There is a centenarian competition about the origins of this pasta among Ferrara, Modena and Bologna. Being from Ferrara, we are sure they were invented by Messisbugo, the famous cook of the Estense court, who as early as 1536 attests in his book that "60 pastelletti and piccioli of stuffed royal pasta" were served during a dinner.
InFerrara's recipe
Tradition is not tradition if each family does not have its own recipe. This is ours.
Ingredients for 6 people
Stuffing (al batù)
100 gr pork meat
100 chicken breasts
100 gr schooner
100 gr veal meat
100 gr pot salami
200 gr grated parmesan cheese
1 egg
nutmeg
salt
olive oil
For the pastry (la sfoja)
500 g flour
5 eggs
Procedure
A true Ferrara grannie would say “good cappelletti and broth are from good meat!”. So, after a quick escapade at your favorite butcher, you will be ready to cook!
Cappelletti should be prepared, if possible, over two days. On the first day, brown the meat in a pan with plenty of olive oil. Then transfer everything to a large bowl and add Parmesan cheese, nutmeg, egg and salt, mixing everything together until smooth and consistent but soft. Once prepared "al batù," let it rest overnight in the refrigerator so that the ingredients can blend better together.
The night has passed and you are ready to...roll out the fresh egg pasta!!! If you don't know how to do it, we explain it here! Once ready, cut it into squares and place a teaspoon of filling in the middle of each one. What's next? Here comes the fun, sealing cappelletti! You need to be skilled but not too much, once you've practiced a bit.
Join the diagonally opposite ends of the dough squares, thus obtaining a stuffed triangle. Then join the remaining loose ends. 1-2-3 cappelletti, until the work is done!
Now pour the cappelletti into a good meat broth and bring to a boil over medium heat, until they rise to the surface. Now all you have to do is eat! Enjoy!