Consommé with Cappelletti

Consommé with Cappelletti Recipe from Slovenia | Ingredients: Flour, Breadcrumbs, Parmigiano Reggiano, Pork, Veal, Beef, Prosciutto, Eggs, Stock, Nutmeg, Salt, Pepper

Region / culture: Slovenia | Preparation time: 45 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Consommé with Cappelletti is a classic Italian dish that combines a flavorful clear broth with small, delicious pasta filled with a savory meat mixture. This dish is perfect for a special occasion or a cozy night in.

History

The origins of cappelletti date back to the Emilia-Romagna region of Italy, where they are traditionally served during the Christmas holidays. The name "cappelletti" means "little hats" in Italian, referring to the shape of the pasta filled with meat. Consommé, on the other hand, is a clarified broth that has been popular in French and Italian cuisine for centuries.

Ingredients

300 g (10 oz) of flour
100 g (3 x 1 oz) of very fine dry breadcrumbs
120 g (4 oz) of grated parmigiano reggiano
70 g (2 x 1 oz) of roast lean boned pork in one piece
70 g (2 x 1 oz) of roast lean boned veal in one piece
70 g (2 x 1 oz) of boiled lean beef in one piece
50 g (2 oz) of prosciutto (cured ham)
4 eggs
1.5 liters (scant 3 pt) of meat stock
1 pinch of nutmeg
salt
freshly ground pepper

How to prepare

Mince all the meats and place them in a bowl with the breadcrumbs. Combine well.
Finely chop the prosciutto and add it to the meat mixture along with the grated cheese and 1 egg.
Mix until the mixture is compact but still soft. Season with salt and pepper and flavor with nutmeg.
To make the pasta, place the flour in a mound on a pastry board or work surface. Make a well in the center and add the 3 remaining eggs.
Combine the ingredients to form a firm and homogeneous dough. Roll it out into a fairly thin sheet.
Place small balls of the filling at regular intervals on one half of the pasta sheet. Cover with the other half.
Press down with your fingers between each little mound of filling. Cut the pasta into small squares, approximately 6 cm by 6 cm [2.5 in by 2.5 in].
Fold each square in half diagonally to form a triangle. Press the edges together firmly to seal.
Wrap the long side of each triangle around a finger until the two ends meet and overlap. Gently press them together to create the characteristic "little hat" shape ("cappelletto").
Cook the cappelletti in boiling broth and serve hot. Sprinkle with grated cheese.

Variations

Use different types of meat for the filling, such as chicken or turkey.
Add herbs or spices to the filling for extra flavor.
Serve the cappelletti in a different type of broth, such as vegetable or mushroom broth.

Cooking Tips & Tricks

Be sure to seal the edges of the cappelletti well to prevent the filling from leaking out during cooking.

- Use a sharp knife to cut the pasta into squares to ensure clean edges.

- Cook the cappelletti in simmering broth to prevent them from falling apart.

- Serve the dish hot and garnish with grated cheese for added flavor.

Serving Suggestions

Serve Consommé with Cappelletti as a starter for a special dinner or as a comforting meal on a cold day. Pair it with a fresh salad or crusty bread for a complete meal.

Cooking Techniques

Mince the meats finely for a smooth filling.

- Roll out the pasta dough thinly for delicate cappelletti.

- Cook the cappelletti gently in simmering broth to prevent them from breaking apart.

Ingredient Substitutions

Use ground meat instead of minced meat for the filling.

- Substitute the prosciutto with bacon or pancetta.

- Use store-bought broth instead of homemade stock.

Make Ahead Tips

You can prepare the cappelletti ahead of time and freeze them before cooking. Simply thaw them in the refrigerator before cooking in broth.

Presentation Ideas

Serve Consommé with Cappelletti in individual bowls garnished with freshly grated cheese and a sprinkle of parsley for a beautiful presentation.

Pairing Recommendations

Pair Consommé with Cappelletti with a light red wine such as Pinot Noir or a crisp white wine like Pinot Grigio. A side of garlic bread or a simple green salad would complement the dish nicely.

Storage and Reheating Instructions

Store any leftover cappelletti in an airtight container in the refrigerator for up to 3 days. Reheat gently in simmering broth before serving.

Nutrition Information

Calories per serving

Each serving of Consommé with Cappelletti contains approximately 350 calories.

Carbohydrates

Each serving of Consommé with Cappelletti contains approximately 30 grams of carbohydrates.

Fats

Each serving of Consommé with Cappelletti contains approximately 15 grams of fats.

Proteins

Each serving of Consommé with Cappelletti contains approximately 20 grams of proteins.

Vitamins and minerals

Consommé with Cappelletti is a good source of iron, vitamin B12, and zinc.

Alergens

This recipe contains gluten, eggs, and dairy.

Summary

Consommé with Cappelletti is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Consommé with Cappelletti is a delicious and comforting dish that combines a flavorful broth with savory pasta filled with meat. This classic Italian recipe is perfect for a special occasion or a cozy night in. Enjoy the rich flavors and textures of this dish with your loved ones.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold dear in my heart. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my own grandmother. She was a wonderful cook, known for her exquisite dishes and her ability to create magic in the kitchen.

One day, as I sat at her kitchen table watching her prepare a special meal for our family, she turned to me and said, "Today, I will teach you how to make Consommé with Cappelletti. It is a recipe that has been passed down through generations in our family, and it is one that I hope you will continue to make for years to come."

I was thrilled at the prospect of learning such a traditional and beloved recipe from my grandmother. She began by showing me how to make the rich and flavorful consommé, a clear soup made from a rich stock that has been clarified through a process of simmering with egg whites and vegetables.

As the consommé simmered on the stove, my grandmother taught me how to make the cappelletti, little stuffed pasta pillows that would float delicately in the broth. She showed me how to mix the dough, roll it out thin, and cut it into small squares. Then, she demonstrated how to fill each square with a savory mixture of meat, cheese, and herbs before folding them into little pockets and sealing them tightly.

As we worked together in the kitchen, my grandmother shared stories of how she had learned to make this dish from her own grandmother, who had learned it from her mother before her. She spoke of family gatherings and special occasions when the consommé with cappelletti was always the star of the meal, a dish that brought everyone together and filled their hearts with warmth and love.

Finally, after hours of preparation and anticipation, the consommé with cappelletti was ready to be served. My grandmother ladled the clear broth into bowls, each one garnished with a few of the delicate stuffed pasta pockets. The aroma that wafted from the steaming bowls was intoxicating, a blend of rich stock, tender meat, and fragrant herbs that made my mouth water with anticipation.

As we sat down to eat, my family gathered around the table, eager to taste the fruits of our labor. With each spoonful of the consommé, I felt a sense of pride and accomplishment, knowing that I had helped to create such a beautiful and delicious dish. The cappelletti were tender and flavorful, the broth rich and satisfying, a perfect harmony of flavors and textures that danced on my tongue.

That day, as I savored each bite of the consommé with cappelletti, I knew that I had discovered more than just a recipe. I had found a connection to my past, a link to my heritage and my family's traditions. And I knew that this dish would always hold a special place in my heart, a reminder of the love and the legacy that had been passed down to me from generations past.