Hello again there, folks. Here’s a fast and easy version of an Italian Christmas classic, cappelletti in brodo.
What are Cappelletti in brodo?
Cappelletti in brodo is a cosy Italian pasta dish in a savoury broth, traditionally served for Christmas in Emilia-Romagna and elsewhere in Italy. In English, cappelletti can be translated as “bonnets” or “little hats,” due to their distinctive shape.
They’re similar – but not the same – as tortellini from Bologna, and they’re traditionally filled with various cooked and cured meats, cheese, and nutmeg. The broth is traditionally made of capon, but many households simply use a rich chicken and/or beef stock.
Ingredients for an easy Cappelletti in brodo
Both traditional cappelletti in brodo and fast, easy versions such as this recipe should only have three main ingredients:
- Cappelletti: of course, you must use cappelletti as the pasta. Tortellini in brodo is a similar recipe, but not quite the same. Homemade will always beat shop-bought cappelletti, and fresh cappelletti from the market will always beat pre-packaged.
- Broth (brodo): traditional versions use capon broth. Capon is not at all common at supermarkets and can be quite hard to obtain outside of specialised butcher shops. A high-quality chicken stock is a common alternative, or you can make a savoury chicken and beef broth. Bouillon cubes are a poor substitute, but they are the fastest and most convenient.
- Cheese: the only garnish this dish needs is a sprinkling of Parmigiano Reggiano. Use the real stuff, not pre-shredded parmesan, and use as much or as little as you like.
Easy Cappelletti in brodo vs authentic Cappelletti
This recipe is extremely fast and simple, but that comes at a big cost: taste and authenticity. Traditional cappelletti in brodo prepared during Christmas are a labour of love, and families will spend hours and hours preparing the filling, making fresh pasta, forming the cappelletti by hand, and making a real broth.
It only takes a few minutes to cook the cappelletti and serve, and this recipe cuts straight to the chase and eliminates the hours of work it takes to do it all by hand.
This means that you’ll get a quick and easy pasta if you haven’t the time to spare. If you do have time (like during Christmas!), then you should at least make the broth from scratch. Use my recipe for a wonderful chicken and beef broth.
In Italy, you will find supermarkets selling pre-made cappelletti and some families do buy them, but it’s well-known that handmade cappelletti are far superior and you’ll often find families paying more for fresh cappelletti or making them by hand.
Lastly, you don’t need to eat this during Christmas only. It’s warm and filling, so you can enjoy it any time of year and especially on cooler autumn or winter days.
Tips & tricks for a better Cappelletti in brodo
This quick and easy cappelletti in broth recipe cuts out all of the hard work it takes to make the ingredients fresh and by hand, so there isn’t much wiggle room for how to make it better.
Use the best quality cappelletti (preferably freshly handmade), Parmigiano Reggiano, and stock you can find.
Don’t overcook the cappelletti. Pre-packaged cappelletti should only take about 5 minutes to cook, and fresh handmade even less.
For a real step up in quality, spend a few hours and make your own capon or chicken broth from scratch. This alone will make the dish considerably better.
Lastly, you can put your own spin on it and add carrot, celery, or other vegetables to the broth. This seems to be common with the Italian diaspora in Brazil, but I have never seen it in Italy.
Description
Cappelletti in brodo is an Italian Christmas pasta dish featuring savoury cappelletti in a rich broth and topped with grated Parmigiano Reggiano. This version is an extremely simple, last-minute dish that works well for Christmas or on cold days.
Ingredients
Instructions
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In a medium/large pot, add bouillon cubes to 750mL water and bring to a boil, then simmer for about 10 minutes. Alternatively, use a high-quality chicken and beef stock and season to your liking.
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Add the cappelletti to the pot and cook for approximately 5 minutes or until they have risen to the top. Remove from heat.
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Ladle about 15-20 cappelletti and a generous amount of stock into each bowl. Add freshly grated Parmigiano Reggiano to taste.
Note
- Storage: best served fresh. For pre-packaged cappelletti, see instructions on package for storage. For handmade cappelletti, keep filling for up to 3 days in an airtight container in the refrigerator. Pasta should be made fresh.
- Pairings: when served for Christmas, cappelletti are often served as one of the first courses before a more filling meal, e.g. roasted meat, zampone, etc. Serve alone in a bowl and top with Parmigiano Reggiano to taste.
- Suggestions: unless you are extremely short on time, I highly recommend making your own broth and using freshly made cappelletti (either your own or from the shop). These dramatically improve the quality of the dish.
