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Cappelletti Recipe

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This recipe for Cappelletti, by , is from The Morcone-IanzitoFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy DiNardo
Added: Monday, June 25, 2007


4T white meat turkey or chicken
2 T ham
2 T butter
4 T ground veal
4 T ground pork
1 T chopped parsley
3 T grated Parmesan
1 tsp grated nutmeg
1/2 tsp salt
ground pepper to taste
1 egg

3 large eggs
2-1/4 c flour

To cook the pasta
3 quarts broth

Chop meats finely, melt butter in pan and add all meats and chopped parsley, cooking quickly. Make a paste of cooked meats by grinding or pureeing. Add cheese, nutmeg, salt, pepper and egg. Mix well. Pasta: make pasta dough and roll very thin. Put a tiny dab of filling on a square of pasta (2" x 2"), fold on the diagonal, pressing along the edges to seal. Take the two corners of the base and wrap them around the tip of your finger. Press the corners together so that they stick. Fold the third corner back on itself, and that makes a cappelletto. "Little hat." To cook, bring broth to a boil, add cappelletti, bring back to a boil and cook gently 10 to 15 minutes, or until tender. Serve in broth, or drain and serve with a white sauce.

Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
Jim DiNardo requested this recipe, as he remembered his Grandma Josephine making these. This recipe is from the Romagnoli cookbook, which Jim's dad, Tony DiNardo, thought was a very authentic resource. I remember seeing Josephine making cappelletti both in Milford and in Chatham, at our summer home.




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