Bologna Capelletti In Broda
By Roberto Donna
This is a Jewish dish which Roberto learned from Edda Servi Machlin's Italian Jewish cookbook. It is a Jewish version of Tortellini.
- 4 cups unbleached all-purpose flour
- 6 eggs
- 1 teaspoon salt
- 1 cup raw chicken breast
- 1 cup raw veal breast
- 1 egg
- Freshly ground pepper to taste
- 1 teaspoon thyme
- 1/4 teaspoon nutmeg
- To make the dough, form a pile of flour on the counter. Make a well in the center of the flour and break 5 of the eggs into the well. Sprinkle the salt on the flour. With a fork combine the flour, salt and eggs. Knead until soft and smooth. Refrigerate for 2 hours.
- Grind the chicken and veal in a meat grinder. Add the remaining egg and season with additional salt, pepper, thyme, and nutmeg. In a large bowl, mix the mixture together with your hands, like meat loaf and refrigerate.
- Remove the dough from the refrigerator and knead it once more until it is smooth "like velvet."
- On a floured surface roll out the dough or put it through a pasta maker to get it as thin as possible.
- Cut the dough into 1-inch squares. Always keep the pasta squares covered when not working directly with the pasta, so the dough does not dry out.
- Place hazelnut or nickel-sized amounts of the meat mixture in the center of each square. Fold the square shaped pieces of dough into triangles, enclosing the meat. Pinch all the sides together to prevent the meat from escaping. Pinch two corners of the triangle together around one of your fingers. The capelletti can be frozen if they are not going to be eaten right away, but they taste the best if made fresh the day they are going to be served.
- In a large pot heat a broth until simmering. Add the capelletti to the simmering broth and cook for 2 to 3 minutes until the capelletti rises to the top of the broth and the meat in the center is cooked. (Note: Because there is raw meat inside the capelletti, they cook longer than most other fresh stuffed pastas.)