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home > recipes > meat > cappelletti di natale
from Chicago, IL Christmas Cappelletti - Italy Prepare a very thin puff pastry and pull it with a rolling pin. Use the following ingredients for the stuffing: one pork steak, one veal steak, one chicken breast, 400 gr. of "stracchino" (soft cheese), two egg yolks, salt, pepper, nutmeg, and Parmesan cheese. Lightly fry the meat, mince it finely, mix everything and then make some small "cappelletti," closing them very well with the fingers. These "cappelletti" are normally cooked for the Christmas lunch, with a broth of capon, beef and turkey. Capon was the preferred course of ecclesiastic people and princes.

Cappelletti di Natale


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keyword: cappelletti
keyword: natale
ethnicity: italian
recipes for meat
recipes by dave
Email Address:
(posted November 12, 2003)

from Chicago, IL

Christmas
Cappelletti - Italy

Prepare a very
thin puff pastry and pull it with a rolling pin. Use the following ingredients for the stuffing:
one
pork steak,
one
veal steak,
one
chicken breast,
400 gr. of "
stracchino" (soft cheese),
two
egg yolks,
salt, pepper, nutmeg, and Parmesan
cheese.

Lightly
fry the meat, mince it finely, mix everything and then make some small "cappelletti," closing them very well with the fingers. These "cappelletti" are normally cooked for the Christmas lunch, with a broth of capon, beef and
turkey. Capon was the preferred course of ecclesiastic people and princes.



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