Soup with Little Hats
A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).
A historical recipe
Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- a spoonful of the filling
- 1 egg Grated lemon
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Cappelletti all' uso di Romagna Equal parts curds or cottage cheese and cooked meat (chicken, pork or veal) Grated cheese 1 egg Grated lemon peel Nutmeg, allspice, salt Grind the meat very fine and make a highly seasoned mixture of it and all the other ingredients.
- The ground meat may be sautéed in a little butter or drippings before it is mixed with the other ingredients to improve the flavor.
- Cut rounds measuring about three inches in diameter from a thin sheet of paste made according to the recipe on page 20.
- Place a spoonful of the filling in the middle of each circle of paste.
- Fold over and moisten the edge of the paste with the finger dipped in water to make it stay securely closed.
- These cappelletti should be cooked in chicken or turkey broth until the paste is tender, and served with this broth as a soup.
- This is a time-honored Christmas dainty in Italy.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Grater
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Vegetable peeler