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Cappelletti in Brodo – From Tuscany, Umbria, Lombardia, Emilia Romagna (they’re very popular)

Cappelletti in Brodo – From Tuscany, Umbria, Lombardia, Emilia Romagna (they’re very popular)

You can make your own meat cappelletti and it is a family affair in Italy, but it takes a good amount of time. This pasta is a cross between a torteloni and a small ravioli. I suggest that you buy a good quality cappelletti. Meat is traditional, but you can buy cheese or cheese and spinach or mix them up.

About six cappelletti per serving.

Good quality chicken broth. (In Italy, they would normally make the broth from the carcass of the capon that they also cooked for the meal.)

Cook the cappelletti in salted water until tender. Place 4-6 in a bowl and cover with hot broth. That’s it!!

If you have the time and really want to learn how to make the pasta and the filling and the broth, send me an email and I will send you the information.

By |2019-05-03T19:53:45+00:00December 15th, 2014|Blog, Experience, Pranzo Kitchen, Recipes|Comments Off on Cappelletti in Brodo – From Tuscany, Umbria, Lombardia, Emilia Romagna (they’re very popular)