Cappelletti in Brodo

This nourishing and easy-to-make Italian soup makes a satisfying first course. Cappelletti in Brodo (kahp-ell-Ett-tee in

BROH-doh) accompanied by a large mixed salad and bread also makes an excellent meal.


15 oz. flour

3 eggs

2 tablespoons butter 8 oz. lean pork fillet, minced

4 oz. cooked chicken breast, minced

2 oz. Mortadella sausage, minced

1 oz. Parma ham, minced

5 oz. Parmesan cheese, grated

1 egg yolk, lightly beaten

1 teaspoon ground mace

2 teaspoon salt

6 grindings black pepper

4 pints chicken stock

Place 13 ounces of flour on a large board or marble slab and make a well in the centre. Put the eggs one by one into the well and, using your fingers, blend the ingredients together to form a dough.

Sprinkle the dough with a little of the remaining flour and knead it for 10 minutes, or until the dough is soft, sprinkling a little more flour on the dough from time to time. Place the dough in a floured bowl, cover the bowl and leave

it in a cool place for at least 20 minutes or until ready to use.

Melt the butter in a large frying-pan over moderate heat. Add the pork and, stirring continuously, cook for 25 to 30

minutes or until the pork is well cooked. Add the chicken, Mortadella sausage and Parma ham and cook for 2 minutes more.

Remove the pan from the heat and stir in 3 ounces of the grated Parmesan cheese, the egg yolk, mace, salt and pepper, blending the ingredients well. Set aside.

On a lightly floured board or marble

slab, roll out the dough until it is paper thin. Cut the dough into circles, approximately 2-inches in diameter.


1 teaspoon of the meat mixture on each piece of dough, slightly to one side. Fold the dough over the meat to form a semi-

circle. Seal the edges by pressing them firmly together with your fingertips. Now fold the semi-circle around your finger

so that the two ends meet and overlap slightly. Press the ends firmly together.

In a very large saucepan, bring the chicken stock to the boil over moderate heat. Reduce the heat to low, add the cappelletti and simmer, uncovered, for 10 to 12 minutes. Serve immediately.

The remaining Parmesan cheese should be passed around in a separate bowl to be sprinkled on top of the cappclletti.

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