Home › 🇮🇹 Italy › Bologna (Emilia-Romagna)
Cappelletti in Brodo
Bologna (Emilia-Romagna) — Mother recipe · en it
A traditional Bolognese dish, cappelletti in brodo are meat and cheese dumplings cooked in a robust broth.
📷 Lungoleno — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 30 min prep + 45 min cottura · 4 porzioni · media
Ingredients
- 400g of flour
- 250g of ground meat (pork and beef)
- 100g of grana cheese
- 1 egg
- 1 onion
- 300ml of meat broth
- salt and pepper to taste
- 2 tablespoons of olive oil
- 200g of pre-made cappelletti
Method
- In a bowl, mix the flour with olive oil and form a mound. Add the egg and ground meat, mixing until you get a homogeneous dough.
- Chop the onion and sauté it in a pan with olive oil. Add the ground meat and cook until well done.
- In a pot, mix the meat broth with the ground meat and let it boil for 10-15 minutes.
- Roll out the meat dough and form small cappelletti, each containing a small piece of grana cheese.
- Cook the cappelletti in the broth for 20-25 minutes, until they are al dente and the broth is perfectly absorbed.
- Serve hot, with a bit of salt and pepper to taste.
The story
Cappelletti in brodo are a traditional Bolognese dish with roots dating back at least to the 17th century. They are renowned for their soft texture and rich broth flavor.
Community variants (0)
No variants yet: propose the first one!