Nonna Rina Mulazzi’s Little Hats Filled with Cheese and Mortadella in Broth

Name: Nonna Rina Mulazzi’s Little Hats Filled with Cheese and Mortadella in Broth (Cappelletti in Brodo)
Prep time: 1 h 30 min
Cook time: 1 h 35 min
Total time: 3 h 5 min
Cuisine: Italian
Ingredients: 1 pound (454 g) bone-in chicken thighs; 1½ pounds (680 g) bone-in beef short ribs; 2 small carrots, cut into large chunks; 2 celery ribs, cut into large chunks; 1 Roma tomato, halved; 1 small onion, halved; 4 quarts (3.8 L) cold water; Black pepper, to taste; 6 ounces (170 g) mortadella; ¾ cup (185 g) ricotta impastata; 6 ounces (170 g) stracchino cheese (or more ricotta cheese); 6 ounces (170 g) stracchino cheese (or more ricotta cheese); 9 tablespoons (56 g) grated Parmigiano-Reggiano cheese, plus more for serving; Dash ground nutmeg; 2½ cups (300 g) all-purpose or 00 flour; 2½ cups (300 g) all-purpose or 00 flour; 3 large eggs, at room temperature, well beaten; 1 large egg yolk, at room temperature, well beaten; ¼ teaspoon salt

Cappelletti in Brodo

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy
Ready in
3 hr 30

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

At Nonna Rina’s house, Christmas is a big event and warrants a very special fresh pasta from her beloved Emilia Romagna. Watching her skilled hands roll out the dough into paper-thin sheets is a thing of absolute magic. This step can be a bit tricky, so don’t feel bad if you need to use the stand mixer. The word cappelletti in Italian means “little hats,” and Nonna Rina fills hers with a delicious mix of mortadella, ricotta, and stracchino cheese, wh

Ingredients

Europe
Italy
Starter
Christmas

Ingredients

Method