“If I remember right I got this off of one of Marianne Esposito's cooking shows years ago. It is a bit time consuming but oh so worth the effort. I like mine made with chicken. This recipe makes alot of Cappalleti so it is nice to just heat some broth and put the frozen extras in the broth to cook on a day when you don't have alot of time. Servings and yield are guesstimates as I can't remember how many it made, other than alot.”
READY IN:
55mins
SERVES:
6
YIELD:
1 pot
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine flour, semolina flour and salt in a bowl.
  2. In food processor, lightly beat 4 eggs. Then add 2/3 of the flour mixture to the eggs and process - check dough and add enough to make a ball that hangs together but not too sticky. (Depending upon the weather you may need a bit more flour than listed above.).
  3. Place dough on floured board and cover with an inverted bowl and let rest 20 minutes.
  4. Place meat in the food processor and grind to a coarse chop. Add 1 egg, lemon rind, cheese, herbs and spices. Process again until it is a dry, ground up, crumbly, fine filling.
  5. Heat chicken broth to boiling.
  6. Take dough and divide into quarters. Roll on floured surface to the thickness of a dime. Dough should be elastic, but not sticky. Turn dough often to ensure it does not stick. Cut circles out of the dough with a cutter, glass or Pam lid. Take a pinch of meat filling, not too much. Place in center of circle. Make sure your hands are clean at this point, fold over in 1/2. Then take the points and fold around and pinch them together, to look like a Pope's hat.
  7. Place into chicken broth. They are cooked when they float to the surface about 2-3 minutes. They will swell up as they cook.
  8. The Cappalleti freeze well - place on a cookie sheet with a little flour and place in freezer. Once frozen place in plastic freezer bags and use as wanted.

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