Delfina’s Cappelletti in Brodo: A Cosy Recipe to Enrich Your Holidays With Tradition

With this recipe, Delfina invites you into her kitchen to discover the secrets behind this iconic dish, prepared with the care and passion that embodies the Aethos spirit. Whether enjoyed under the golden glow of Saragano’s sunsets or recreated in your own home, this is comfort food elevated to an art form. Cappelletti are a type of stuffed pasta typical of Emilia Romagna (not to be confused with the tortellini). Stuffed with minced meat, mortadella and parmesan cheese, they are served in broth - chicken broth is excellent.

The recipe is for six servings.

Ingredients:

• 600g 00 flour
• 150g grated Parmesan cheese DOP
• 50g Mortadella Bologna Igp
• 50g Minced veal
• 50g Minced beef
• 50g Minced pork
• 50g Butter
• 6 Eggs
• Fine meat stock
• Nutmeg
• Salt

For the recipe for cappelletti in brodo, brown the minced meat in a pan with butter; after a few minutes pour it into a bowl.Add the chopped mortadella, Parmesan cheese, a pinch of salt and nutmeg; if the mixture is too soft, feel free to add breadcrumbs.

Pour the flour in a heap on the pastry board, add a pinch of salt then break the eggs in the middle; knead to make a firm, smooth dough; cover and let it rest for 30 minutes.

Roll the dough with a rolling pin into a thin sheet, then with a pastry wheel cut out many squares (3 cm side), on each place a small knob of filling then fold the dough into a triangle. Weld the edges then, turning the triangle around your finger, make the two ends fit together; as you do so, place the cappelletti on a cloth.

Cook them in boiling broth and serve with parmesan cheese. Cappelletti are cooked when they come up to the broth surface.

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