Cappelletti in Broth

Cappelletti, “little hats” are plump meat filled pasta served in rich capon or chicken broth. Some say the best come from Gubbio where it is a tradition, as in many other parts of Italy, to have them on Christmas. Some historical references claim that the hat shape originated from the pointed hats that Spanish soldiers wore when they invaded Italy in the seventeenth century. Cappelletti can be pointed or round; the point is that no matter what the shape they are a delicate beginning to any Sunday dinner or special occasion. I will not deceive you, these are time consuming to make, but the reward is in every spoonful. Make them ahead, and freeze them. Use large eggs for the dough, and lean meats for the filling; do not skimp on the lemon zest. This recipe makes approximately 150 cappelletti. Six to eight are plenty for an individual serving. To serve six you will need two quarts of the broth and three to four dozen of the cappelletti.

Share this recipe with friends and family!