Cappelletti
I cappelletti sono un piatto un po' complesso da preparare, ma squisito, antico, tradizionale e danno una grande soddisfazione quando li portate in tavola il giorno di Natale! Secondo la leggenda, li avrebbe inventati un oste, che aveva ospitato una donna bellissima nel suo albergo; dato che era andato (ahi!) a spiarla dal buco della serratura, vide solo....uno splendido ombelico. E allora, l'oste avrebbe deciso di riprodurre quella bellezza nella sua prelibata pasta: il risultato furono i cappelletti.
I miei cappelletti! Fatti da me!
BrodoPrima di tutto bisogna preparare il brodo. Io l'ho preparato con:
4 litri di acqua
400 gr. di carne di vitello
400 gr. di carne di maiale
400 gr. di tacchino
2 spicchi di aglio
2 cipolline
prezzemolo qb
erba cipollina qb
1 cucchiaino di sale
Pulite l'aglio, le cipolline, lavate la carne e mettete tutti gl'ingredienti dentro la pentola dell'acqua quindi, lasciate cuocere a fuoco moderato per 2-3 ore, schiumando regolarmente il grasso che emerge. Quando il brodo si è sufficientemente ristretto (dovrebbe rimanere 1 litro e mezzo all'incirca) spegnete, lasciate raffreddare, quindi togliete la carne e le verdure e filtrate. Mia mamma preparava il brodo solo con la carne, ma l'aglio e le cipolline aggiungono un sapore...
Ripieno
Dopodiché, dovete usare le carni per il ripieno.
Altri ingredienti:
100 gr. di parmigiano reggiano grattugiato
100 gr. di pangrattato
un poco di brodo qb
3 uova
sale qb
Io macino rapidamente le carni poco per volta con il tritacarne; quindi aggiungete alla carne lessata e macinata il pangrattato, il parmigiano, le uova e il sale e mescolate il tutto (io mescolo con le mani, si fa prima), aggiungendo un poco di brodo se necessario per ammorbidire l'impasto. Il risultato dovrebbe essere una specie di polpettone morbido morbido, che potete tagliare in vari spicchi e conservare in freezer.
Cappelletti (pasta)
Questa è la ricetta dell'impasto, che potete poi riempire come volete; è facile da fare ed è bene che anche i miei allievi imparino, per tenere alta la tradizione ferrarese...
Per la pasta all'uovo, servono 100 gr. di farina (setacciata) e un pizzico di sale per ogni uovo. Le vecchie 'zdore, cioè massaie, erano in grado di fare una sfoglia anche di 5 uova per volta, stesa poi col mattarello come una tovaglia sulla tavola: era un'opera di autentica acrobazia (la mia vicina di casa, la signora Angela, ora passata a miglior vita a 104 anni, ancora centenaria faceva la sfoglia a casa così: era una di quelle che mi controllavano come una vedetta...). Voi potete provare con uno o due uova.
Mescolate la farina con l'uovo (o le uova), magari aggiungendo un poco di acqua, e poi dovete tirare l'impasto a lungo, pigiando e tirandolo con la parte bassa della palma verso l'esterno, finché non diventa un unico impasto liscio e compatto (guardate sotto: viene fuori liscio come la pelle di un bambino....). Infine, bisogna suddividere l'impasto in alcune parti per tirarle la sfoglia. Sarebbe bene, specie se vi cimentate con un solo uovo, che imparaste con il mattarello; altrimenti, oggi quasi tutti usano la macchina, che però potrebbe lasciare un lieve retrogusto metallico. Io preferisco il mattarello. In ogni caso, la pasta deve essere spesso spolverata di farina, perché non si attacchi alla spianatoia. Deve essere non troppo sottile, altrimenti si rompe, e neanche troppo spessa, sennò non cuoce mai: in media, ogni uovo dovrebbe dare una cinquantina di cappelletti.
Vedete che carina la mia pasta?
Quando la sfoglia è pronta, tagliatela con la sprunela (non riesco a trovare una parola corrispondente al dialetto ferrarese: è l'aggeggio con la rotellina per tagliare la pasta, guardate la foto sopra) in piccoli quadrati, su cui poi va riposto un poco di ripieno. Per chiuderli....Eh, bisogna vederlo fare. Comunque: chiudete il cappelletto a triangolo e posatelo sul polpastrello; ripiegate la punta del triangolo verso di voi (come se doveste produrre la piega di un cappellino), quindi stringete insieme i due angoli della base del triangolino al di sotto del vostro dito, in modo tale che la piega vada verso l'alto, come il fazzoletto di un marinaio: ecco il cappelletto! (Magari devo organizzarmi per un video - tutorial). I cappelletti vanno poi messi in fila su di una spianatoia infarinata e lasciati asciugare per un po', altrimenti si incollano insieme quando li mettete nel brodo.
Per la cottura in brodo (brodo di pollo, cappone, o anche vegetale, se non avete altro), dovete aspettare che il brodo bolla, quindi metterli dentro pochi per volta, altrimenti il brodo traboccherà subito. Sono cotti quando risalgono a galla. Possono però essere anche cotti in acqua bollente, scolati e serviti con condimenti di vario genere, a seconda del ripieno.
Cappelletti
The cappelletti are a dish a bit complex to prepare, but exquisite, traditional, and gives a great satisfaction when you bring them onto the table on Christmas Day! According to the legend, an innkeeper would have invented them when he hosted a beautiful woman in his hotel; since he went (ouch!) to spy on her through the keyhole, he saw only .... a beautiful navel. So, the landlord would have decided to reproduce that beauty in its delicious pasta: the result were the cappelletti.
Broth
First you need to prepare the broth. I have prepared it with:
4 liters of water
400 gr. of veal
400 gr. of pork
400 gr. of turkey
2 cloves of garlic
2 spring onions
parsley to taste
chives to taste
1 teaspoon of salt
Clean the garlic, the onions, wash the meat and put all the ingredients into the pot of water, then cook over medium heat for 2-3 hours, regularly skimming the fat that emerges. When the broth has sufficiently small (expected to remain around 1 liter and a half) turn off, let it cool, then remove the meat and vegetables and filtered. My mother prepared the broth only with the meat, but the garlic and the onions add such a flavor ...
Filling
After that, you have to use the meat for the filling.
Other ingredients:
100 gr. grated Parmesan cheese
100 gr. breadcrumbs
a little broth
3 eggs
Salt to taste
I grind the meat quickly, little by little, with the meat grinder; then add to the boiled meat, the minced breadcrumbs, Parmesan, eggs and salt and mix everything together (I mix it by my hands, it's quicker), adding a little broth if necessary to soften the dough. The result should be a kind of soft meatloaf, you can cut into various pieces and store in the freezer.
Cappelletti (dough)
This is the recipe of the dough, which you can later fill up like you want; it is easy to do and it is good that my students learn, to keep up Ferrara traditions...
Here's my dough! On the right, the sprunela!
For the dough, you need 100 gr. flour (sifted) and a pinch of salt for each egg. The old 'zdore, ie housewives (our dialect), were able to make a dough even by 5 eggs at a time, then to spread it with a rolling pin as a tablecloth on the table: it was something acrobatic (my neighbor, Mrs. Angela, who passed away when she was 104 years old, still made the dough at home; she was one of those who controlled me as a lookout ...). You can try by one or two eggs.Mix the flour with the egg (or eggs), perhaps adding a little water, and then you have to pull the dough long, pressing and pulling the lower part by the palm outward, until it becomes smooth and compact (see below: it comes out smooth like a baby's skin ....). Finally, we must divide the dough in parts to pull it. It would be good, especially if you grappled with a single egg, which you learned with a rolling pin; otherwise, today almost everyone uses the machine, but it might leave a slight metallic aftertaste. I prefer the rolling pin. In any case, the dough must often be dusted with flour, so that it does not stick to the work-surface. It should not be too thin, otherwise it breaks down, and not too thick, otherwise it is never cooked: on average, each egg should give fifty cappelletti.
You see how cute is my dough?
When the dough is ready, cut it with the sprunela (I can not find a word corresponding to the Ferrarese dialect: it is is the little object with the wheel to cut the dough, look at the picture above) into small squares, then you must placed in them a little stuffing. To close them .... Oh, you have to see it done. However: close the square into a little triangle, like a cap, and lay it on the fingertip; fold the tip of the triangle towards you (as if you were to produce the fold of a cap), and then tighten together the two corners of the base of the triangle at the bottom of your finger, in such a way that the fold goes upwards, as the handkerchief of a sailor: here is the little hat! (Maybe I have to arrange for a video - tutorial). Cappelletti are lined up on a floured surface and dried for a while, otherwise they will stick together when you put them into the broth.To cook them in broth (chicken broth, or even vegetables broth, if you have nothing else), you have to wait that it boils, then put them in a few at a time, otherwise the broth will overflow immediately. They are ready when they surface. However, they can also be cooked in boiling water, drained and served with various kinds of toppings, depending on the filling.
Cappelletti
The cappelletti are a dish a bit complex to prepare, but exquisite, traditional, and gives a great satisfaction when you bring them onto the table on Christmas Day! According to the legend, an innkeeper would have invented them when he hosted a beautiful woman in his hotel; since he went (ouch!) to spy on her through the keyhole, he saw only .... a beautiful navel. So, the landlord would have decided to reproduce that beauty in its delicious pasta: the result were the cappelletti.
Broth
First you need to prepare the broth. I have prepared it with:
4 liters of water
400 gr. of veal
400 gr. of pork
400 gr. of turkey
2 cloves of garlic
2 spring onions
parsley to taste
chives to taste
1 teaspoon of salt
Clean the garlic, the onions, wash the meat and put all the ingredients into the pot of water, then cook over medium heat for 2-3 hours, regularly skimming the fat that emerges. When the broth has sufficiently small (expected to remain around 1 liter and a half) turn off, let it cool, then remove the meat and vegetables and filtered. My mother prepared the broth only with the meat, but the garlic and the onions add such a flavor ...
Filling
After that, you have to use the meat for the filling.
Other ingredients:
100 gr. grated Parmesan cheese
100 gr. breadcrumbs
a little broth
3 eggs
Salt to taste
I grind the meat quickly, little by little, with the meat grinder; then add to the boiled meat, the minced breadcrumbs, Parmesan, eggs and salt and mix everything together (I mix it by my hands, it's quicker), adding a little broth if necessary to soften the dough. The result should be a kind of soft meatloaf, you can cut into various pieces and store in the freezer.
Cappelletti (dough)
This is the recipe of the dough, which you can later fill up like you want; it is easy to do and it is good that my students learn, to keep up Ferrara traditions...
Here's my dough! On the right, the sprunela!
For the dough, you need 100 gr. flour (sifted) and a pinch of salt for each egg. The old 'zdore, ie housewives (our dialect), were able to make a dough even by 5 eggs at a time, then to spread it with a rolling pin as a tablecloth on the table: it was something acrobatic (my neighbor, Mrs. Angela, who passed away when she was 104 years old, still made the dough at home; she was one of those who controlled me as a lookout ...). You can try by one or two eggs.Mix the flour with the egg (or eggs), perhaps adding a little water, and then you have to pull the dough long, pressing and pulling the lower part by the palm outward, until it becomes smooth and compact (see below: it comes out smooth like a baby's skin ....). Finally, we must divide the dough in parts to pull it. It would be good, especially if you grappled with a single egg, which you learned with a rolling pin; otherwise, today almost everyone uses the machine, but it might leave a slight metallic aftertaste. I prefer the rolling pin. In any case, the dough must often be dusted with flour, so that it does not stick to the work-surface. It should not be too thin, otherwise it breaks down, and not too thick, otherwise it is never cooked: on average, each egg should give fifty cappelletti.
You see how cute is my dough?
When the dough is ready, cut it with the sprunela (I can not find a word corresponding to the Ferrarese dialect: it is is the little object with the wheel to cut the dough, look at the picture above) into small squares, then you must placed in them a little stuffing. To close them .... Oh, you have to see it done. However: close the square into a little triangle, like a cap, and lay it on the fingertip; fold the tip of the triangle towards you (as if you were to produce the fold of a cap), and then tighten together the two corners of the base of the triangle at the bottom of your finger, in such a way that the fold goes upwards, as the handkerchief of a sailor: here is the little hat! (Maybe I have to arrange for a video - tutorial). Cappelletti are lined up on a floured surface and dried for a while, otherwise they will stick together when you put them into the broth.To cook them in broth (chicken broth, or even vegetables broth, if you have nothing else), you have to wait that it boils, then put them in a few at a time, otherwise the broth will overflow immediately. They are ready when they surface. However, they can also be cooked in boiling water, drained and served with various kinds of toppings, depending on the filling.
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