📝 About This Recipe
A cornerstone of Italian Alta Cucina, this dish represents the pinnacle of patience and precision, featuring hand-folded pasta 'little hats' swimming in a crystal-clear, golden capon elixir. The filling is a luxurious blend of silken ricotta, aged Parmigiano-Reggiano, and a hint of nutmeg, providing a creamy contrast to the lean, savory depth of the broth. Traditionally served during festive celebrations in Emilia-Romagna, it is a masterclass in the balance of delicate textures and profound, soul-warming flavors.
🥗 Ingredients
The Golden Capon Broth
- 1 whole Capon (or large organic roasting chicken) (approx. 2.5kg, cleaned and excess fat removed)
- 1 piece Beef marrow bone (for depth of flavor)
- 2 Yellow onions (halved, skins left on for color)
- 2 Carrots (roughly chopped)
- 2 Celery stalks (with leaves)
- 5 liters Cold water (always start with cold water)
- 1 teaspoon Black peppercorns (whole)
The Pasta Dough (Sfoglia)
- 400 grams Type 00 Flour (plus extra for dusting)
- 4 Large farm-fresh eggs (room temperature)
The Cappelletti Filling
- 200 grams Ricotta di Bufala (drained overnight)
- 200 grams Parmigiano-Reggiano (aged 24-36 months, finely grated)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Lemon zest (very finely grated)
- 1 pinch Fine sea salt
👨🍳 Instructions
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1
Begin the broth: Place the capon, beef bone, onions, carrots, and celery in a very large stockpot. Cover with 5 liters of cold water.
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2
Bring to a very slow simmer over medium-low heat. Use a fine mesh skimmer to remove the grey foam that rises to the top during the first 30 minutes to ensure a clear broth.
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3
Add the peppercorns and a pinch of salt. Simmer uncovered for 3.5 to 4 hours. The liquid should barely tremble, never boil aggressively.
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4
While the broth simmers, make the dough: Mound the flour on a wooden board, create a well, and add the eggs. Gradually incorporate the flour until a shaggy mass forms.
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5
Knead the dough by hand for 10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for at least 30 minutes.
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6
Prepare the filling: In a medium bowl, combine the drained ricotta, Parmigiano-Reggiano, nutmeg, lemon zest, and salt. Mix until a stiff, homogenous paste forms. Transfer to a piping bag.
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7
Roll the pasta: Divide the dough into four pieces. Using a pasta machine, roll thin sheets (down to the second-to-last setting). The pasta should be translucent but strong.
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8
Cut the pasta into 3cm x 3cm squares using a wheel cutter or knife. Work quickly so the dough doesn't dry out.
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9
Pipe a small, pea-sized amount of filling onto the center of each square.
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10
Shape the Cappelletti: Fold the square into a triangle, sealing the edges. Take the two base corners of the triangle, wrap them around your pinky finger, and press them together to join. They should look like little hats.
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11
Place finished cappelletti on a tray dusted with semolina. Repeat until all dough and filling are used.
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12
Finalize the broth: Remove the capon and vegetables. Strain the broth through a chinois or a sieve lined with cheesecloth. Season with salt to taste.
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13
Bring the strained broth back to a gentle boil in a clean pot. Drop the cappelletti in carefully; they are done when they float to the surface (about 2-3 minutes).
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14
Serve immediately in shallow warmed bowls, ensuring each guest receives a generous portion of broth and pasta.
💡 Chef's Tips
Always start your broth with cold water to extract maximum protein and flavor for a clearer result. Draining the ricotta overnight is essential; excess moisture will make the pasta soggy and difficult to seal. If the pasta dough feels too dry while shaping, lightly mist the air above it with water rather than wetting the dough directly. For a truly 'Alta Cucina' presentation, use a fat separator or chill the broth to remove every trace of surface fat before reheating. Never cook the pasta in a separate pot of water; cooking them directly in the broth allows the pasta to absorb the capon's essence.
🍽️ Serving Suggestions
Pair with a crisp, dry Albana di Romagna or a light-bodied Lambrusco di Sorbara. Serve with a side of the boiled capon meat, shredded and dressed with Salsa Verde or Mostarda. A final, very light dusting of 36-month aged Parmigiano-Reggiano at the table adds a sharp top note. Follow this course with a simple roasted veal or a traditional bollito misto. Use wide, shallow porcelain rimmed bowls to showcase the clarity of the golden broth.