Italian

Cappelletti in Brodo

“Tiny pasta hats stuffed with a rich meat filling, served in a fragrant, clear broth.”

Hard2.5 hours

A traditional dish from Emilia-Romagna, cappelletti are often served during special meals, highlighting the region's pasta-making skills.

Follow the thread

On the Palate

1
Prepare pasta dough with flour and eggs, then set aside.
2
Make filling with minced chicken, pork, prosciutto, and Parmigiano, seasoned with nutmeg.
3
Shape dough into small circles, fill with meat mixture, and seal into cappelletti.
4
Cook in simmering chicken and beef broth until tender.