Little Cocked Hats (Cappelletti alia Romagna)

Ingredients

• 4 pound chicken or veal
• 1 dash allspice
• 1 grating nutmeg
• 2 tablespoons butter
• 4 pound raviggiolo or cream
• 1 eggy well beaten
• 1 egg yolk, well beaten
• 1 standard recipe noodle dough
• 3 tablespoons Parmesan cheese, grated
• 2 quarts chicken broth

Method

1. 1

   Slightly brown the meat in the butter, and grind.

2. 2

   Mix with both cheeses, the spices, egg and egg yolk and work all together thoroughly.

3. 3

   Roll out noodle dough to about 1/8 inch in thickness.

4. 4

   Cut in 2.5 inch rounds.

5. 5

   Place a small amount of the filling in the center of each and fold, sealing edges securely.

6. 6

   Cook from 5 to 7 minutes in the chicken broth which has been heated to boiling and serve hot with the broth in soup plates.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 9. The excerpt below is the record exactly as published.

LITTLE COCKED HATS (Cappelletti alia Romagna) *4 pound chicken or veal, 1 dash allspice cooked 1 grating nutmeg 2 tablespoons butter 1 eggy well beaten *4 pound raviggiolo or cream 1 egg yolk, well beaten or cottage cheese 1 standard recipe noodle dough 3 tablespoons Parmesan cheese, 2 quarts chicken broth

Cook this with the app: pantry check, scaling, and the assistant.