About this dish

  • Serves: 2
  • Time: 30 minutes
  • Method: oven



  • one



			      Joe Touch

"kap-el-eh-tee": Italian for 'little hat', these are a filled pasta
that look like little hats.

In my family, we have capelletti for Christmas and Easter dinners, in
lieu of the more American turkey/ham/lamb feasts.

I got the recipe from my mother, who I think got it from my father's
mother. It was a recipe of her family, and my father's Aunt Dorothy
used to serve them in chicken soup. My family served them with tomato
sauce, typically.

WARNING: these are probably the most work of all the pastas on my
website!  There's a *reason* we have them only twice a year!

They freeze very well, but not more than a few weeks.

Ingredients (makes 500 count):

	3/4 lb ground round	(use sirloin for lower fat, 
				with a little less taste)
	1/2 lb ground veal	(you might substitute ground turkey here)
	1/2 lb ground pork

	1 TBS nutmeg			
	1 6oz can tomato paste	(we use Contadina, but NOT "seasoned")
	parsley flakes		(a handful, e.g., 1/8 cup)
	1/4 lb butter		(margarine is OK)
	2 eggs			(egg beaters work)
	1/4 cup grated pecorino romano (e.g., Locatelli)
	salt & black pepper	(to taste)

First make the filling. Doing this the day before spreads out the
work, and lets the filling cool making it easier to work with. It also
helps the flavors meld.

NOTE: you CAN freeze the filling.

NOTE: the filling is tasty on its own. You can cook it a little more
with some tomato sauce, and use it for bolognese (leave out the eggs,
in that case, though - they're to make the filling stay in a
ball). You can also stir it into chicken soup. But the real treat is
the filled pasta...

Place butter in large frying pan, heat until melted. Add mix of meat
and spices. Saute until pinkish - DO NOT BROWN.

Add tomato paste (as is) & simmer until consistent. Let cool for 10
mins, then add 2 beaten eggs and 1/4 cup parmesan cheese (adding eggs
if too hot will scramble them). Refrigerate several hours (or better,

Now make the pasta, as per our recipe. Make a
typical 6-egg batch. Do this the day you assemble the final product.

Roll pasta, cut into 2" diameter circles (we use a donut cutter with
the 'hole' cutter taken out, i.e., as you would use to make jelly
donuts). Put 1/2 teaspoon of mix in the center (DO NOT OVERFILL. 1/2
teaspoon is plenty), fold the circle in half, and seal by
pinching. Then bring the two corners of the half-circle around and
make into a hat shape by pinching around the brim. If you do this
right, the brim will turn upward a little.

Place on flour-dusted cookie sheet. These do freeze, but not long (a
few weeks).  In fact, if you freeze each sheet as you make them,
they'll unstick from the cookie sheet more easily, and it won't affect
cooking time much.

Cook in a *large* amount of boiling salted water - when the dough is
cooked, they're ready (about 5 min after they float).

Serve in chicken broth, or with tomato sauce. Either way, MILDLY
SEASONED.  If you do all this work, you'll want to taste the filling,
not the sauce.

E.g., use our sauce recipe, using pork
butt/bone for the meat base.