Cappelletti in broth - traditional filled pasta in clear meat broth
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INGREDIENTS for the BROTH a nice piece of beef a spongy bone a piece of chicken or capon celery, carrot, onion a couple of whole cherry tomatoes To flavor the broth even more, one can use following: parmesan cheese crust pork ribs pieces of mutton (typical used in lower Romagna) |
Typically and historically, cappelletti pasta was eaten in broth, legend has it, it would be set to cook on Sunday morning and
was left to simmer into a broth until lunchtime. Nowadays, this practice is no longer usual, to the great joy of people like me who hate overcooked pasta.
The dough for cappelletti in broth must be rolled very thin and the filling can contain a fresh cow cheese such as raveggiolo or squacquerone (a fresh & tangy Italian cow cheese).
The dough for cappelletti in broth must be rolled very thin and the filling can contain a fresh cow cheese such as raveggiolo or squacquerone (a fresh & tangy Italian cow cheese).
PREPARATION
Set a saucepan of cold water to boil, and add a few pinches of salt, two stalks of celery, two carrots and an onion, whole cherry tomatoes and some beef together with spongy bone.
After about an hour, add Parmesan cheese crust together with the rest of the meats (capon, pig, sheep) that take less time to cook.
Leave the pot to boil for at least 3 hours and until the liquid iss reduced by half.
It’s very important to repeatedly skim the water at the boil, removing the foam that forms on the surface. This will help obtain a perfectly clear broth.
Once the broth is ready, strain the meet and herbs and remove the excess fat that appears on the surface of the broth.
Usually at the end, you can throw in a couple of potatoes to boil in the broth, which, seasoned with garlic and parsley, are delicious to accompany the leftover boiled meat.
Set a saucepan of cold water to boil, and add a few pinches of salt, two stalks of celery, two carrots and an onion, whole cherry tomatoes and some beef together with spongy bone.
After about an hour, add Parmesan cheese crust together with the rest of the meats (capon, pig, sheep) that take less time to cook.
Leave the pot to boil for at least 3 hours and until the liquid iss reduced by half.
It’s very important to repeatedly skim the water at the boil, removing the foam that forms on the surface. This will help obtain a perfectly clear broth.
Once the broth is ready, strain the meet and herbs and remove the excess fat that appears on the surface of the broth.
Usually at the end, you can throw in a couple of potatoes to boil in the broth, which, seasoned with garlic and parsley, are delicious to accompany the leftover boiled meat.
