Roberto
Donna 's Bologna Capelletti in Broda (Episode
12)
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
¼ 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.)
Yield: 6
servings.
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