Umbrian Capelletti in Capon Broth

C

appelletti in capon broth are a must on Umbrian tables on Christmas day, a warm and delicious dish of our ancient tradition regional. This is our Bolognami recipe handed down in the family from generation to generation. Cappelletti are a fresh pasta filled with a mixture of minced meat, raw ham from Norcia I.G.P., Pecorino Umbro, nutmeg, D.O.P. oil. Umbria, salt and pepper, cooked in a delicious capon broth, a touch of flavor and taste for an unforgettable lunch that represents our culinary history

The Umbrian Christmas Tradition Cappelletti in Capon Broth

Tradition dictates that the entire family, either on Christmas Eve or on Christmas Eve, comes together to prepare the Cappellitti. Each with his own task, to put into practice the teachings of grandmothers and great-grandmothers, as well as being a delicious dish which, to give its best flavor and aroma, must be made only with the products of our Umbria. This centuries-old tradition means that you can truly experience Christmas with your loved ones in the best way, each telling their own life experiences

Ingredients for preparing Cappelletti in capon broth

FOR THE HATS

1Kg of Type 0 Flour

12 Eggs

200g of minced chicken meat

200g of minced pork

200g of minced veal

200g of minced turkey meat

150g of Parmigiano Reggiano cheese

1 Egg

1 Carrot

1 Small Onion

1 Celery Rib

100g of Norcia ham I.G.P. Ground

Nutmeg to taste

Ninfa D.O.P. Extra Virgin Olive Oil Umbria Colli del Trasimeno Bolognami

Salt to taste

Black pepper to taste

FOR THE BROTH

1/5 liters of water

1 capon

1-2 Celery Ribs

1 Small Onion

1 Carrot

1 Potato

2 Peeled Tomatoes

Salt to taste

How to Prepare Cappelletti in Capon Broth

First we start preparing the filling for the Cappelletti, finely chop the onion, celery, carrot and place them in a pan with the D.P.O. Olive Oil. Umbria and start making the sauté, as soon as it changes color add the veal, turkey. the Chicken, the Honey and proceed with cooking, adjusting the Salt and Pepper. When everything is cooked, let it cool, and add the Prosciutto di Norcia I.G.P., the Parmigiano Reggiano, 1 Egg, the Nutmeg and mix everything well. At this point prepare the pasta, add the eggs to the flour and work the resulting mixture for about ten minutes, first with a fork and then by hand, until it is smooth and homogeneous. Let it rest and in the meantime start preparing the capon broth. Place the capon with water in a pan with the carrot, the celery stick and the onion, the potato, the tomatoes, add salt and leave to cook for about two and a half hours, skimming if necessary. Take the dough and roll it out with a rolling pin, then let it rest for half an hour. Then cut the dough with a round cutter, place a ball of filling in the center of each shape and close in a crescent shape, joining the tips, according to the typical shape of Cappelletti. Once the broth is ready, remove the capon and set it aside. I recommend letting it cool for a moment to remove the excess fat. Pass the potato, carrot, celery, onion and tomatoes through a vegetable mill and add them back to the broth which is ready at this point. Boil and cook the Cappelletti in it, serve piping hot in plenty of broth. It's a great delight. Boiled capon is not thrown away, it is usually eaten, both hot and cold, for dinner accompanied with vegetables in oil or a green sauce or even seasoned with a little lemon and our wonderful EVO oil

The Wine I Recommend with Cappelletti in Capon Broth

Without a doubt, with the Cappelletti with Capon Broth I recommend a white wine like the Grechetto Antonelli Biologico, it is produced entirely with Grechetto grapes, one of the most widespread vines to be grown and processed in Umbria. For years now, Antondelli in Montefalco has undertaken a working method with the principles of organic farming, which has as its main objective that of bringing only the characteristics of the territory and the vine into the bottle. The grapes are harvested by hand in the coolest hours of the day, usually at the end of September. Once in the cellar these are softly pressed and then fermentation takes place inside steel tanks at a temperature of 18°C. The process concludes with refinement in a tank in contact with the fermentation lees for a period of approximately three months. The wine matures in the tank with a long stay on the yeasts, before being bottled with a further refinement of 3 months before marketing. In the glass it has a straw yellow colour. On the nose you can perceive fruity notes of pineapple, notes of citrus fruits and perfumes that bring to mind almond blossom and hawthorn, making room for a mineral sensation. In the mouth you are immediately struck by a flavor and freshness of drink, with a pleasant structure. it should be served at a temperature of 8°-10°C