Cappelletti in Brodo

Name: Cappelletti in Brodo
Prep time: 90 min
Cook time: 5 min
Total time: 95 min
Yield: 6 servings
Cuisine: San Marinese
Ingredients: 300g "00" flour; 3 large eggs; For filling: 250g ricotta; 100g Parmigiano-Reggiano, grated; 1 egg yolk; Pinch of nutmeg; Zest of 1 lemon; Salt; 2L rich chicken or capon broth

Cappelletti in Brodo (kahp-pel-LET-tee een BROH-doh)

Little Hats in Broth

⏱ Prep Time 1 hour 30 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 376 kcal

Tiny hat-shaped stuffed pasta filled with cheese and served in a clear, golden broth — the festive first course of San Marino.

Nutrition & Info

Protein 18.0g

Carbs 40.0g

Fat 16.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

rolling pin or pasta machine large pot pastry cutter

Presentation Guide

Vessel: fine china bowl

Garnishes: grated Parmigiano, fresh parsley

Accompaniments: crusty bread

Ingredients

300g "00" flour
3 large eggs
For filling: 250g ricotta
100g Parmigiano-Reggiano, grated
1 egg yolk
Pinch of nutmeg
Zest of 1 lemon
Salt
2L rich chicken or capon broth

Instructions

1
Make pasta dough: combine flour and eggs, knead 10 minutes until silky smooth. Wrap and rest 30 minutes.
2
Make filling: mix ricotta, Parmigiano, egg yolk, nutmeg, lemon zest, and salt until smooth.
3
Roll pasta very thin. Cut into 5cm squares.
4
Place a small teaspoon of filling in the center of each square. Fold into a triangle, pressing edges to seal.
5
Wrap the triangle around your finger, pressing the two bottom points together to form a little hat shape.
6
Cook cappelletti in simmering broth for 3-4 minutes until they float. Serve in bowls with plenty of broth and grated Parmigiano.

💡

Did You Know?

Making cappelletti is a communal family event in San Marino — grandmothers, parents, and children gather the day before Christmas to fold hundreds by hand.

Chef's Notes

Equipment Tips

rolling pin or pasta machine
large pot
pastry cutter

Garnishing

grated Parmigiano, fresh parsley

Accompaniments

crusty bread

The Story Behind Cappelletti in Brodo

Cappelletti in brodo is the most important holiday dish in San Marinese cuisine, served on Christmas Day and New Year's without exception. The tradition of hand-folding these tiny stuffed pasta parcels brings families together each December. Unlike the meat-filled tortellini of nearby Bologna, San Marinese cappelletti traditionally use a cheese filling, reflecting the republic's own culinary identity distinct from its larger neighbors.

🕐 Traditionally enjoyed christmas day, new year 📜 Origins: Medieval

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