Roman-style Cappelletti in Broth
- 12 cups broth
Roman “cappelletti” differ from “tortellini” from the Romagna region in their bigger size and the filling, which apart from anything else must be raw and not cooked as is the custom in Romagna. Prepare the dough and leave to rest, taking care that it is not too hard. Meanwhile, prepare the filling with all the ingredients passed through a blender, seasoned with salt, pepper and nutmeg and amalgamated with Marsala wine and egg, to obtain a homogeneous mixture, and leave this to rest in a cool place. With a rolling pin, roll out the dough into thin sheets and cut out disks of 2 inches in diameter. Line up the disks on the table, in the center of each put a ball of filling, fold them in two to make half moons and squash the ends to form the “cappelletti”. Knead the off- cuts, roll out another sheet and continue the operation until all the dough and filling has been used up. If the ends do not adhere easily, moisten them with a little water. Line up the “cappelletti”, as they are gradually prepared, on a tray dusted with flour and leave them to rest for 24 hours. Toss them into boiling stock and cook for about 20 minutes. Serve accompanied with grated Parmesan on the side.