Cappelletti in Brodo are an iconic dish of the Marche, a region rich in culinary traditions rooted in the past. Their origin dates back to centuries ago, when peasant families prepared this stuffed pasta during holidays and special occasions. The Cappelletti, whose name derives from their shape which resembles a small hat, have always been a symbol of conviviality and abundance.

Each Marche family has its own version of the recipe, handed down from generation to generation, often with small secrets jealously guarded. The dish represents a moment of sharing, where grandparents and parents teach the younger ones the art of preparing pasta and filling, creating an indissoluble bond between past and present.
They are a fresh filled pasta, very similar to Bolognese tortellini, but with substantial differences in the filling and preparation. The traditional filling from the Marche region is rich and tasty, made up of a mix of meats. This mix is ​​flavored with cheese, vegetables, spices and herbs, creating a tasty heart.

The pasta is prepared with simple ingredients: flour and eggs, worked until a smooth and elastic dough is obtained. The pastry is then rolled out thinly and cut into squares, on which a small quantity of filling is placed. The squares are closed and skillfully modeled to create the characteristic shape of the Cappelletti.

Cappelletti Marchigiani in Brodo, the recipe

Ingredients:

• 1 hen or capon
• 1 onion
• 2 carrots
• 2 sticks of celery
• Salt to taste.

Preparation steps

For the broth:

• In a large pot, place the chicken or capon with the onion, carrots and celery. Cover with cold water and add salt.
• Bring to the boil and then simmer for about 3 hours, skimming occasionally to remove impurities.

To cook the Cappelletti:

• Filter the broth and bring it back to the boil.
• Cook the cappelletti in the boiling broth for about 5-7 minutes, until they float to the surface.
• Serve the cappelletti hot in the broth.

The Cappelletti in Brodo Marchigiani are a dish rich in history and tradition, perfect for holidays and special occasions. Their preparation is a gesture of love and a way to keep alive the ancient culinary customs of the Marche.

Ingredients:

Pasta: type “0” soft wheat flour, egg.

Filling: beef and pork meat, Padano cheese, salt, nutmeg, celery, carrot, onion, butter, extra virgin olive oil, egg, lemon, pepper.

Preparation:

Cook in a saucepan.

Cooking time: 4 minutes.