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by Rita Boini

  • 1 kg of mixed meat (pork, turkey, veal)
  •  150 g of Parmesan cheese
  •      1 carrot
  •      1 celery
  •      1 onion
  •      1 bay leaf
  •      4 eggs
  •      30 g of butter
  •      a few tablespoons of extra virgin olive oil
  •      salt
  •      pepper


  • 1 kg flour
  • 10 eggs
  • salt


Capon broth




Cut the meat into small pieces, chop onion, carrot and celery, place it in a pan with butter, oil and then fry. Add the meat and the bay leaf, let it brown, then add salt and pepper and finish cooking. Grind the meat and their cooking sauce, let cool and then add the Parmesan, eggs and a piece of butter. Put the dough on the stove for a few minutes, adjusting with salt and pepper. Prepare a dough and, with the filling in many balls, prepare the cappelletti.



These cappelletti, whose dough in more recent times someone has begun to add the mortadella, they are served in stock on Christmas day. The broth was, inevitably, made with capon. In any case, a good meat broth is essential. The processing of cappelletti began a few days before Christmas and they made large quantities, so that they could be enough for several days. In Gubbio rich families did, and in some cases still do, cappelletti according to a recipe that Cùnsolo considers the richest stuffed pasta expressed by Italian cuisine. In addition to boiled capon meat, from which the broth is made, enter into the stuffed pork loin, sausage, pigeons and beef brains.


Per gentile concessione di Calzetti – Mariucci Editore

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