Christmas is synonymous with 'cappelletti' in Le Marche. The postage stamp sized squares homemade pasta are filled with veal, pork & chicken, nutmeg, lemon zest & grated parmesan then folded into "tiny hats" or cappelletti and added to a rich broth, served on Christmas Day!
Not only did we make kilos & kilos of cappelletti with friends but to get a little extra festive, we headed into the woods to cut down our own tree! Ok, technically it's a really big branch for juniper, and a total 'Charlie Brown' tree but a string of lights a few ornaments made during our childhood and we're ready to Jingle Bell Rock the night away!
As local tradition dictates, we dutifully & very happily make our cappelletti like good Marchigianni (wannabees). Christmas celebrated in Le Marche, Italy is not complete without a heart-warming bowl of cappelletti in brodo or little stuffed hats in broth. I was once told is a dish served for only those you love because it takes so much time & patience to make!
With our stockings hung, the 'tree' trimmed, the dough made and fire ablaze we invited friends to help in the merriment: we share the work and reward.
With our hens still producing eggs, our dough is rich in color!!
|A few crates of cappelletti and our juniper berry Christmas tree!|
Take the time and make it from scratch, buy the freshest eggs (it will make the color of the dough nice & golden) and enjoy this homemade pasta the way it was meant to be eaten - surrounded by family. (Plus they freeze well so you can have them on-hand, at the ready all winter long!)
I've posted it in years past - but here you go: Cappelletti in Brodo Recipe