Rampon Family Cappelletti Filling

SOURCE: Clara Fantozzi - Carpi, Italy

YIELD: 12 people


1 Chicken Breast
2 Pork sausages (remove casing)
1 Beef tongue (substitute 5 oz. beef if you prefer)
1 Cup Wine (Lambrusco is preferred)
5-8 Whole cloves
1 Bay Leaf
Salt and Peppercorns to season
1-2 Cups finely grated Parmigiano-Reggiano (preferred age at least 24 months)

1. Put all ingredients into a pot
2. Cover with water
3. Bring to a boil
4. Simmer uncovered for 6-8 hours (make sure to add water if necessary to keep meat submerged in liquid)
6. When ready to make Cappelletti, strain meat and remove cloves/bay leaf (leave a bit of liquid in the meat)
7. Finely mince meat (you can use a Cuisinart if you wish)
8. Add Parmigiano-Reggiano and knead until the mixture sticks together and gets nearly smooth (see photo)

Clara is kind enough to share her family secrets with us. This recipe is gathered from my scribbled notes (with pasta crusted hands). In typical Italian fashion, Clara doesn't use a recipe and makes cappelletti by sight only.

Cappelletti begins with this filling and we make it on the first day. The pasta and broth are typically made on day two.

For complete Cappelletti scoop, check out:
CSP-TV - Making Cappelletti Pasta
Blog Posts - Cappelletti Part I, Part II, Part III (filling, pasta, broth play by play)
Recipes - Cappelletti Filling, Pasta Dough, Cappelletti Brodo (broth)

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