2 tablespoons Filippo Berio extra-virgin olive oil
1/4 pound boneless pork cutlet, cut into small chunks
1/4 pound boneless chicken, cut into small chunks
1/4 pound veal roast, cut into small chunks
1 large egg
1/4 cup grated Parmigiano-Reggiano cheese
2 tablespoons minced parsley
1 tablespoon grated lemon zest
1/4 teaspoon grated nutmeg
Salt to taste
Grinding black pepper to taste
Thin slices of lemon
Grated Parmigiano-Reggiano cheese for sprinkling
4 large eggs
1/4 teaspoon salt
3 to 3 1/4 cups King Arthur unbleached all purpose flour
For the Filling
Heat the olive oil over medium high heat in a sauté pan; brown the meat pieces well on all sides. Do this in batches if necessary; do not crowd the meat or it will not brown uniformly. As the pieces brown, remove them to a dish.
Grind the meats together in a food processor or meat grinder until they are almost a paste consistency; transfer the meats to a large bowl. Stir in the egg, cheese, parsley, zest, nutmeg, and salt, and pepper. Mix well. Cover and refrigerate the mixture until ready to fill the pasta rounds.
For the Dough
Whirl the eggs and salt together in a food processor or whisk them together in a bowl. Gradually add the flour until a ball of dough forms that is not tacky or sticking to your hands. What you want to achieve is a smooth, not too dry dough or it will be difficult to seal the edges of the dough when forming the cappelletti.
Knead the dough on a lightly floured work surface until it is silky and very smooth. Cut the ball into 4 pieces and work with one at time, keeping the rest covered. Flatten each piece with a rolling pin; run each piece through the rollers of a pasta machine to thin it out. Do not make it too thin or the filling will poke through the dough. If you can just see your hand when placed behind the sheet of dough, it is thin enough. Alternately use a rolling pin to thin the dough.
I like to use a 1-inch square cutter to cut out the dough; re-roll the scraps to make more. Place scant 1/2 teaspoon of the filling in the center of each piece square, then enclose the filling, folding the square in half to form a triangle. Bring the two ends together and pinch closed with your fingers. If the dough will not seal, brush a little water or beaten egg white along the edges before sealing the dough.
As you make the cappelletti, line them up on towel-lined baking sheets. Do not pile them on top of each other or they will stick together. Freeze them on the trays, and when frozen transfer them to heavy duty plastic bags. Take out as needed and cook them in boiling broth just until they bob to the surface. Ladle the cappelletti into soup bowls, add a thin slice of lemon, and sprinkle the top with Parmigiano-Reggiano cheese.
This recipe is featured on show 2226 – More Umbrian Cooking / Piu’ Cucina Umbra.
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