Cappelletti in Meat Stock Recipe
The Flavor of Christmas: Cappelletti in Meat Stock
If there’s one recipe that symbolizes our Christmas, it is certainly Cappelletti in meat stock. This dish accompanies not only Christmas Day but also the period of busy preparation and anticipation leading up to it. The recipe for Cappelletti is featured in the advent calendar of the Italian Food Bloggers Association, showcasing a typical family recipe for every day.
Making Cappelletti in Meat Stock: A Family Affair
Preparing Cappelletti is a family affair. During the Christmas holidays, everyone in the family gets involved, contributing their skills to this almost sacred ritual. There are two beloved versions of these stuffed pasta buttons: those filled with stew and those filled with cheese (called Anolini). Each has its devoted admirers. Traditionally, the stuffing with meat stew is preferred for the most important feast of the year.
The Process:
Stracotto:
- This is prepared several days in advance, cooking slowly to develop rich flavors. The cooking juices are used to moisten the breadcrumbs for the filling, unlike cheese stuffing which uses broth.
Dough:
- Made from a simple combination of flour and eggs, the dough is kneaded until smooth and golden from the yolks. Rolling out the pastry into thin strips is a task often overseen by the matriarch of the family, while the precision work of distributing the filling and cutting the pasta is done by others.
Stock:
- The stock is made with careful selection of ingredients: a rich piece of beef, a large beef bone, a free-range capon, and essential vegetables like onion, celery, carrot, garlic, and parsley. It is slow-cooked and meticulously skimmed to create a clear, flavorful broth.
The Final Touch:
Once the stock is strained and seasoned, the Cappelletti are cooked gently in it, ensuring they don’t open and release their precious filling. The result is a bowl of adored and legendary “floaters,” as the natives of Parma fondly call them.
Cappelletti in Meat Stock Recipe
Ingredients
Ingredients for the Egg Pasta (4 Servings):
- 300 Grams Flour for Fresh Pasta for gluten-free version, see below
- 4 Eggs
- Pinch of Salt
Ingredients for the Cappelletti Filling:
- 150 Grams Stew Meat
- 75 Grams Breadcrumbs gluten-free if needed
- 40 Grams Parmigiano Reggiano 36 months, grated
- 35 Grams Parmigiano Reggiano 24 months, grated
- 1 Egg + 1 Yolk
- Meat Stew Liquid to wet the breadcrumbs
- Salt to taste
- Nutmeg to taste
Ingredients to Complete:
- 2.5 Liters Meat Stock preferably prepared using capon
- Grated Parmigiano Reggiano Cheese to taste
Instructions
- Prepare the Dough: On a clean work surface, make a well with the flour. Crack the eggs into the center, add a pinch of salt, and start by beating the eggs with a fork. Gradually incorporate the flour until you can knead the mixture using your hands. Continue kneading until the dough is smooth and compact. Cover with foil and let it rest while preparing the filling.
- Prepare the Filling: Bring the meat stock almost to a boil, then pour small amounts over the breadcrumbs, stirring to ensure the liquid is perfectly absorbed. Allow the mixture to cool for about ten minutes. The breadcrumbs should be moist but not creamy. Add the stew meat, grated Parmigiano Reggiano, egg, yolk, salt, and nutmeg. Mix well to obtain a filling with a rather firm consistency.
- Assemble the Cappelletti: Cut the dough into slices, flatten them with a rolling pin, then roll them out into thin strips, 30-40 centimeters long and about 7 centimeters wide using a pasta sheeter. Place small mounds of filling in the center of the pasta sheet, spacing each about 2 centimeters apart. Fold the pasta over lengthwise, press around the filling to seal, and cut out the cappelletti with a cutter.
- Cook the Cappelletti: Bring a pot of meat stock to a boil. Lower the heat, remove the pot from the heat momentarily, and add the cappelletti to the stock. Let them cook until the pasta dough reaches the desired consistency.
- Serve: Serve the cappelletti with the stock piping hot, and if desired, sprinkle with grated Parmigiano Reggiano cheese.
Notes
- For a gluten-free version, use gluten-free flour and breadcrumbs.
- The preparation of Cappelletti is a cherished family activity, with each member contributing to the process.
- The choice of meat and the quality of the broth are crucial for the best flavor.
A Taste of Tradition:
This dish, with its rich history and communal preparation, embodies the spirit of Christmas in Italy. It is a tradition passed down through generations, bringing families together in the kitchen.
As the chill of winter sets in, there’s nothing quite as comforting as a festive pasta dish to warm the soul. If this recipe has inspired your culinary imagination, why not take your love of Italian food to the next level? Join us on Let’s Eat Parma, where we’ll explore the heart of Italy’s Food Valley. From savoring the world’s finest Parmigiano Reggiano to hands-on cooking classes that bring regional dishes to life, this tour is a celebration of the flavors and traditions that make Parma a food lover’s paradise. Visit Let’s Eat Parma for more details and get ready to experience Italian cuisine like never before!
