Cappelletti in Brodo di Cappone

Preparation:

For the capon stock:
- Put all the ingredients in a large stockpot and cover with cold water.
- Bring the ingredients to a boil, lower the heat and simmer covered for 1 ½ hours or until the meat is tender.
- During the cooking, use a skimmer to skim off the foam that collects at the top and discard it.  With a slotted spoon, remove the capon pieces to a bowl.
- Pour the rest of the soup and ingredients into a cheesecloth-lined strainer over a large bowl.
- Press on all the solids with the back of a wooden spoon to extract all the juices.
- Discard the solids.  Cover and refrigerate the broth overnight, then skim any fat off the top before reheating. The broth can also be frozen for several months.
For the cappelletti:
- It is best to make the dough on a wooden surface, like a pasta board. Or you can make it in a mixer with a dough hook. The amount of flour depends on the humidity, so start with about 350g and add the 4 eggs.
- Put the flour on the board and make a well in the center.
- Crack the eggs in here and using your fingers or a fork, gently break the eggs and mix them, and pull the flour in a circular motion until well combined.
- Add more flour as required, and water if it gets too dry but with care you shouldn't need to add water.
- Knead until the glutens are stretched and it feels more elastic (you can pull on the dough and it stretches).
- Wrap in cling film and leave to rest for half an hour.
- In the meantime, add the filling:
- To make the filling, grind together the pork, veal, mortadella, and Capon (or turkey).
- Melt the butter in a skillet and add the ground meat mixture.
- Cook, stirring until the meats lose their raw color. Add brandy, mix, and remove from heat.
- After cooling down, fold in ¾ cup of the parmesan, the egg yolks, salt, pepper, nutmeg, and grated lemon rind. Set aside.
- Roll on a wooden board with a rolling pin or use a pasta machine, until thin but still firm (about 6 on a pasta machine or the thickness of a normal coin).
- Here’s the technique for making the pasta:
  - Cut dough into 2-inch squares with a pizza cutter or floured paring knife. They don’t have to be perfect.
  - Place ½ teaspoon of filling in the center.
  - Fold the dough over the filling triangularly, corner to corner, and seal (you may need to wet a finger in water and run it along the bottom edge of the dough to get it to stick together).
  - Then bring the two pointy corners on the folded side together, pressing one end on top of the other to seal.
  - For tortellini, you wrap those two ends around a finger before sealing so it retains more of a ring shape (the remaining corner tends to flip up in the process). That’s it!
- Heat the broth and then add the cappelletti to it. When the cappelletti float, they are cooked.
- Serve immediately.

Ingredients:

Pasta dough:
- 4 eggs
- 400g 00 flour
- generous pinch sea salt
Filling:
- ¼ pound lean pork
- ¼ pound lean veal
- ½ cup diced Italian mortadella, best-quality
- ½ cup diced cooked breast from Capon used to make stock - if unavailable, use breast of turkey
- 2 tablespoons butter
- 1 ¾ cups freshly-grated parmigiano cheese
- 2 egg yolks, lightly beaten
- Salt and freshly ground pepper to taste
- Freshly grated nutmeg to taste, be generous
- a glug of brandy
- ½ teaspoon freshly grated lemon rind
For the broth:
- 1 piece of beef shin, bone-in
- 1 5 pound Capon, cut into pieces
- 1 bay leaf
- 2 stalks of celery with leaves
- 3 carrots
- 3 yellow onions, cut in half and stuck with a clove in each ½ - skin left on
- 2 tablespoons of tomato puree
- 2 cloves garlic
- coarse salt to taste
- 1 tablespoon black peppercorns
- 5.5 liters of waterThis recipes is from