Cappelletti in Brodo

Name: Cappelletti in Brodo
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g cappelletti; 1.5 L meat broth; 40 g Parmigiano-Reggiano; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4 Christmas

Cappelletti in Brodo hails from the Emilia region of Italy and is a cherished centerpiece of the Christmas table. This dish, steeped in tradition, captures the essence of holiday warmth, bringing families together around a shared pot of savory comfort. The broth, lovingly simmered to a deep, rich flavor, sets the stage for the delicate pasta parcels to shine.

As you take a spoonful, the cappelletti release their tender secrets into the hearty broth, creating a harmonious blend of textures and tastes. The subtle saltiness of the Parmigiano-Reggiano sprinkled on top elevates each bite, making it a truly memorable experience. A simple yet profound dish that captures the spirit of an Italian Christmas.

Ingredients

400 gcappelletti
1.5 Lmeat broth
40 gParmigiano-Reggiano
to tastefine sea salt

Method

Begin by pouring 1.5 L of meat broth into a large pot. Place the pot over medium heat and bring the broth to a gentle simmer. This will be the base for your Cappelletti in Brodo, and it should start to release a savory aroma as it heats.
Once the broth is simmering, taste it to ensure it has a deep, rich flavor. If necessary, add fine sea salt to enhance the taste. Stir well to dissolve the salt completely, and allow the broth to continue simmering gently.
Carefully add 400 g of cappelletti to the simmering broth. Stir gently to ensure the pasta is submerged and not sticking together. Cook the cappelletti until they are just tender, which you will notice when they float to the surface and have a slightly firm texture when bitten.
If the broth reduces too much and becomes too thick, add a little water to maintain a soup-like consistency. Stir occasionally to ensure even cooking and prevent the pasta from sticking to the bottom of the pot.
Once the cappelletti are cooked to your liking, remove the pot from the heat. Grate 40 g of Parmigiano-Reggiano over the pot, stirring gently to incorporate the cheese into the broth.
Serve the Cappelletti in Brodo immediately in warm bowls. The cheese should melt slightly, enriching the broth with its nutty flavor. Enjoy your dish with a final sprinkle of Parmigiano-Reggiano if desired.