Grandma Lilly’s Cappelletti in BrodoPrint
Ingredienti / Ingredients
- FOR THE FILLING:
- 200 g beef mince
- 200 g pork mince
- 100 g turkey mince
- 100 g chicken breast, minced
- 1 slice of beef liver
- 30 g bone marrow
- 150 g sausage
- 200 g ham
- 150 g mortadella
- 2 eggs
- 4 tbsp parmigiano reggiano
- A pinch of salt
- A pinch of pepper
- FOR THE DOUGH:
- 400 g 00 flour
- 4 eggs
- 1 tbsp extra virgin olive oil
- A pinch of salt
Preparazione / Instructions
Mix all the ingredients and combine with the eggs; leave in the fridge for at least 20 minutes.
Pour the flour on a work surface and the eggs in the centre; add an inch of salt and a tbsp of extra virgin olive oil.
Combine by hand until you have a soft ball of dough. Wrap in clingfilm and leave in the fridge for 30 minutes.
Now you can flat the dough with the hands, and make a very thin sheet with a rolling pin or a pasta machine. Slice the pasta into 6 cm squares.
Cook in the meat broth for 4 to 5 minutes.
Wine Princess suggests
This recipe is the Christmas dish par excellence, and should be paired with a still and dry red wine like Rubino di Cantavenna Doc. Barbera Grignolino and Freisa grapes from the cellar of the Castello di Gabiano, one of the most beautiful historic mansions of the Monferrato Piemontese.
Who should drink it: Everyone! Pour some wine on the cappelletti and fill your glass, it will warm your soul!
When to drink it: With a plate of fresh pasta, with a rich ragu sauce.
A wonderful opportunity: A visit to the Castello di Gabiano and its labyrinth then, at the end of the day, a tasting of the excellent wines of the castle’s Marchesi. And if you can, stay in one of the rooms for the night … you’ll feel like in a fairy tale!
God save Castello di Gabiano and Grandma Lilly’s cappelletti!