Cappelletti in capon broth they are a traditional dish that is prepared for Christmas lunch.
A recipe that owns can not miss on holidays. Prepared with a mixture of mixed meats, cappelletti are a fresh filled pasta that can be recognized for their rounded shape that resembles a hat. At Christmas they are traditionally served in capon meat broth.
The cappelletto unlike tortellino, as the name says it looks like a small hat which welcomes a tasty and savory filling based on minced meat, parmesan and salami. And they are so good that the filling of the cappelletti is a kind of magical medicine that would invigorate anyone!
THE cappelletti and tortellini they originate from Emilia Romagna but have also become typical dishes in other regions of Italy, such as Marche and Umbria.
In Umbria in particular the cappelletti in capon broth are considered the typical dish also for New Year's day.
It is not easy to disentangle the existing variations from area to area, from family to family … and how to close the cappelletti.
The Umbrian recipe in particular includes in addition mixed veal, turkey or chicken and pork loin. We offer you our proven version which we hope you will like.
In families it is traditional to prepare them at home, where they come together as a real work team. Even if they take a long time to prepare, your efforts will be rewarded by the excellent result that will be more than satisfactory!
The last important thing to say is that the filling can be used both in a pan
Let's immediately see the recipe of how to prepare cappelletti and capon broth.
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THE Christmas cookies they are gods treats greedy and delicious! Perfect from serve, give or hang on the tree! They are prepared with a base of shortcrust pastry and the classics Christmas molds : like Little men, Stars, Cottage, Reindeer, Gift box, Christmas tree, snowman ; once baked in the oven, you can leave them simple, with a sprinkling of powdered sugar or decorate them with Royal Ice as a tradition command! Scented, crumbly to the bite,exquisite, you want prepare them at home? Here is for you Recipe, Tricks And Advice illustrated with step by step photo to realize the Best Christmas Cookies own like those of pastry!
It's about a easy preparation, you just need a some time available to have fun with the decorations! L'dough is very simple and it is done by hand without any difficulty and you can use the molds you want and that you have available! THE secrets to have gods Perfect Christmas cookies are: first of all i carve a cold and hard shortcrust pastry; which together with the rest in the fridge , will allow you to have outlined silhouettes even after cooking! Also once cooked, they must be allowed to cool and only then can you choose whether to serve gods Simple Christmas cookies , plain or with powdered sugar; or Decorated Christmas cookies!
In this case I have chosen one white ice, green And red, but you can use even more colors, or only one color! Very important is to use an icebox thick and not liquid together with a spout with micro hole ! In the process all the details! And trust me, you will be amazed yourself at the result!
THE Christmas cookies are ideal for snacks, dessert, Buffet And Christmas parties for children and more! but also from pack individually or put in a gift box ; or from drill And hang up as decorations, on the Christmas tree and more! or still from insert in the Advent Calendar! Try them and you will love them!
Christmas cookies not to be missed:
Gingerbread (the classics with spiced dough typical of northern Europe)
Cantucci (the typical Tuscan tozzetti of Prato with almonds)
Zimtsterne (cinnamon and almond scented stars with icing on the surface)
Canestrelli (crumbly to melt on the bite covered with powdered sugar)
Pepparkakor (the swedish sweet tooth with ginger, orange and spices)
Speculoos (slightly soft, with the typical caramelized flavor of Lotus)
Ricciarelli (from the Sienese tradition, with a chewy heart of almonds and crumbly shell)
Christmas Cookies Recipe
1h + rest in the fridge
1h and 12 minutes
Quantity for 40 pieces
For the pastry base:
330 grams of flour '00 + 1 teaspoon for the pastry board
165 gr of soft butter at room temperature (or 75 gr of sunflower oil)
1 whole egg (medium size)
2 egg yolks (small size)
130 grams of granulated sugar
1 teaspoon of vanilla extract (or 1 sachet or the seeds of 1 berry)
1 pinch of salt
For the thick Royal Ice:
About 150 grams of vanilla icing sugar
1 teaspoon of fresh lemon juice
30 gr of fresh egg whites
red food coloring (I recommend Decora gel or powder)
green food coloring (I recommend Decora gel or powder)
The cookie cutters you need:
sissy with skirt
square of any size (for gifts)
circle diameter 6-7cm (for reindeer heads)
6-pointed or classic North Star
various disposable sac à poche
very small round nozzle 1.5 mm (I recommend 1 nozzle for each color to avoid continuous changes)
How to make Christmas cookies
First of all, prepare the base by following the SHORT PASTRY procedure
Finally, place it covered with cling film in the fridge for 40 minutes.
Then roll out the dough on a perfectly floured work surface to a thickness of 4/5 mm, making sure that the dough is very cold and comes off the surface:
Then cut the molds and arrange the shapes of the same size in the same pan previously lined with parchment paper. At this stage you can make the holes at the top, in order to be able to hang them on the tree
Put the trays in the fridge for 15 minutes, recompose the scraps of dough and place in the freezer for a few minutes before rolling out new dough.
Bake 1 tray at a time for 12 minutes at 180 °. If you have a pan with smaller items, shorten the time to 9 – 10 minutes.
The biscuits must be clear and absolutely not browned!
Finally, remove from the oven and leave to cool completely for at least 3 hours.
Finally, prepare the ice by mixing sugar, egg white and lemon drops. If you want to see the illustrated passages, look at the article ROYAL ICE
Mix well without leaving lumps, make sure it is thick and write, doing the test by lifting a spoon.
If adding a pinch of icing sugar, or on the contrary 1 drop of lemon, until you get the right consistency!
Then divide into 3 parts. Taking into account that the white must always be greater than the others:
My advice is to mount the sac a poche each with its spout And fill with ice immediately, and seal the tip of the nozzle with a toothpick. This way the product won't dry out and you can work stress-free!
If you only have one spout and you have to work with 1 bag a few at a time, don't worry, cover each bowl with a contact film and proceed to make all the cookies, completing one color at a time.
Decorated Christmas cookies
To decorate the individual systematic biscuits on a firm and spacious worktop.
When using multiple colors: Always start with white, let it dry completely (30 minutes / 1 h) and then add new colored elements, let it dry again and finally add the third color and so on! So you can make more cookies at the same time
How to decorate the Christmas people
First of all start with the eyes, two dots, dropping a pearl of ice for each point without squeezing too much. Then draw the half moon mouth.
Finally draw the scarf on the neck, then the dots on the torso and finally the hands and feet:
How to decorate Christmas Girl Cookies
First of all eyes and mouth as above, then make the apron, starting from the outside of the shape, first draw the neck fastenings, then the circle on the chest, then a straight line that cuts the bust in half and finally the half circle. Finally, make the scallops along the edges.
Then only when the white outline is perfectly dry (about 1 hour) can you proceed to fill the inside with the red polka dots and a good part of the product that you will take care to spread with the help of a toothpick!
Decorated Star Cookies, Decorated Christmas House, Decorated Christmas Reindeer
First of all, always start with white. In the case of the Star and the Reindeer, I recommend that you make straight lines by lifting them from the biscuit as if you would like to pull them into the void and finally hook them directly to the opposite end! it will be easier to make them straight!
In the reindeer, first let the white parts dry (at least 30 minutes) and then add the red nose
Then in the cottage, after making doors and windows, then add the snow only on the roof. Let it dry (at least 30 minutes). Then color the elements green, let them dry (at least 30 minutes) then add the reds and complete the white lawn inserts, only when the rest is completely dry!
How to decorate gift package cookies
First of all draw a cross on the square, always with the same technique of straight lines, drawing first a horizontal line and then a vertical one.
Then draw the bow, drawing two drops in the upper right corners of the cross and two small lines ending with a curl in the lower right corners.
Decorated Christmas tree cookies
In this case I chose 4 decorations, always remember the rule of using the colors at different times, and only when the basic decorations have dried, proceed with the additional ones.
For example, in the tree with the lights, first make the white stripes, let it rest for 30 minutes, then add the colors.
In the case of colored polka dots, since they are spaced apart, you can only dry them for a few minutes.
If, on the other hand, you have to fill as in the case of the green tree, first of all outline the edges of the triangle, then fill with a lot of green and spread with the help of a toothpick:
Finally let it dry completely for 1 night. the decorations must be hard, opaque and perfectly dry!
Yours are ready Christmas cookies
They keep for 2 months!
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Today we prepare together the meatballs with beer, a quick and easy second course, tasty and savory, to combine with your favorite beer.
By now you know my passion for meatballs, and these beer patties are no exception. I prepare them very often, all year round, experimenting with different ground meats and different types of beer, to obtain always different combinations.
What always remains the same is the process, which gives the dish that unique enveloping creaminess. In fact, stewed cooking allows the meat to be perfectly cooked and creates an irresistible, slightly bitter sauce, depending on the type of beer used.
Post in collaboration with Veroni Salumi
ingredients for 2 people
500 g of minced veal
a bunch of aromatic herbs to taste
1 clove of garlic
breadcrumbs to taste
4 tablespoons of extra virgin olive oil
1 red onion
33 cl of lager beer
Salt and Pepper To Taste
HOW TO PREPARE BEER MEATBALLS
First, I combined the meat, the egg, a pinch of salt, a sprinkling of pepper, the chopped aromatic herbs and the minced garlic in a large bowl.
I chose veal for a more delicate result and to enhance the taste of the beer, but you can use your favorite minced meat, adjusting the cooking times, longer, for example, for beef or pork.
I mixed with a fork until the mixture is homogeneous and I adjusted the breadcrumbs to make it less moist and malleable. With slightly wet hands I formed my meatballs, which I passed in a little flour.
I heated the oil in a pan and browned the meatballs over high heat. Once golden on all sides, I added the sliced red onion, seasoned with salt and pepper, then blended with beer, about 100 ml at a time.
It will take about another 15 minutes for the beer meatballs to cook, which I served with aromatic herbs and a nice mug of Pils.
IN THE GLASS, OR IN THE MOUTH
For this recipe, both for the preparation and for the pairing on the table, I chose the Ragasola of Toladolsa, a Pils beer born from the collaboration between Veroni Salumi and Lambrate Brewery.
In Emilia, there is a dialectal way of speaking that tells the essence and philosophy of Birrificio Lambrate beers. “Tola Dolsa” in fact literally means “take it sweet”, calmly, enjoying life as it comes. And with Toladolsa we can “take it” sweet with 3 different beers, Ragasola / pils, Sdora / weiss and Filos / ipa.
In particular, Ragasola, girl / girl in Emilian, is a light beer, low fermentation and unfiltered, with a floral and herbaceous aroma and a pleasantly bitter finish that degreases perfectly in combination with meat.
You can find them all here, on the shop Veroni Salumi.
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