Ristorante “Da Elena”
Ingredients and quantities

Quantities for 4 people:

For the broth

  • 4 cherry tomatoes
  • 1 carrot
  • 1 celery stalk
  • ½kg beef brisket and sliced shank

For the filling

  • 100g pork loin
  • 100g mature caciotta cheese
  • 1 egg
  • grated Grana Padano cheese
  • salt and pepper

For the pasta

  • ½kg flour
  • 4-5 eggs
Accompanying wines:
Romagna DOC Sangiovese Superiore

Cappelletti in broth

Fresh homemade and hand-rolled pasta

Type of recipe: First courses

Click on the photos to enlarge

Preparation method:

For the broth: place 5 litres of cold water in a large pan and add the beef, celery, carrot and cherry tomatoes. Bring to a slow boil, skimming off any impurities and adding a little salt to taste. Boil slowly for at least 4 hours.

For the filling: cook the loin in a pan in some extra-virgin olive oil, chop and add the salt, pepper and cheese. Mix with the egg, grated Grana Padano, salt and pepper to obtain a smooth mixture.  

For the pasta: place the flour on a pastry board and make a well in the centre. Break the eggs into the well and knead together until smooth. Allow to rest for about 1 hour. Roll out using a rolling pin until fairly fine. Use a knife to cut into small squares and place a little filling in the centre. Join the tips of the pasta squares to form a triangle, then join the two ends in a circle and lift the tip.
Cook the cappelletti in the boiling broth and remove from the heat as soon as they come to the surfa . . . >>>

Print the recipePrint the recipe