La luna nel pozzo
Ingredients and quantities

Quantities for 4 people:

For the pasta

  • 300g flour
  • 3 eggs

For the filling

  • 200g pork
  • 200g veal
  • 200g Parma ham, cured 24 months
  • 50g mortadella
  • 300g Parmigiano Reggiano
  • grated nutmeg
  • 1tbsp extra-virgin olive oil
  • capon broth
  • salt

Cappelletti in capon broth

Handmade and hand-rolled fresh pasta

Type of recipe: First courses


Click on the photos to enlarge

Preparation method:

Chop up the pork and veal and brown in a pan with a few drops of oil for about ten minutes. Remove from the heat and allow to cool. Add the chopped ham and mortadella, and then add the Parmesan cheese. Put the mixture through a mincer a few times and then season with salt.

Prepare a thin pasta and cut out squares that measure about 3 cm on each side. Place a hazelnut-sized piece of filling in the centre of each square. Close each one by wrapping it around your little finger in order to obtain tiny pasta parcels. Cook the cappelletti in abundant capon broth and serve piping hot.



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