Cappeletti's! Little dough hats filled with Mom's special Cappeletti filling. Mom's record was making 2,000 cappeletti's and I doubt I'd beat that but I'll at least try. My kids love them and so do my grandchildren.
Some Italians fill them with finely minced chicken with a touch of lemon but not Mom..Her filling was a little spicy but oh so good..She'd make chicken soup and that's where the Cappelletti's come in..She boil some and add to the soup..Great taste and we'd have them usually at Thanksgiving and maybe Christmas too..
Here is her recipe:
2 lb. ground lean beef
1 1/2 tsp. salt
1 tsp. pepper
1 tablespoon cinnamon( I use 1 tsp.)
1 tsp. nutmeg( I use 1/2 tsp.)
1- 6 oz can tomato paste
1-can water
1 egg slightly beaten
2 cups Italian cheese
1 cup breadcrumbs
2 tablespoons oil
Fry meat in oil until all red disappears, add salt, pepper and tomato paste plus 1 can of water. Add cinnamon and nutmeg and continue cooking for 15 to 20 minutes..Take off stove add cheese, egg and breadcrumbs. This recipe should make at least 8- 1 cup portions which she would bag and put in freezer..Take out as many bags as needed..Each bag should make 100 caps.. Note: Her caps were on the small side..
I will post photos as I make them.
Some Italians fill them with finely minced chicken with a touch of lemon but not Mom..Her filling was a little spicy but oh so good..She'd make chicken soup and that's where the Cappelletti's come in..She boil some and add to the soup..Great taste and we'd have them usually at Thanksgiving and maybe Christmas too..
Here is her recipe:
2 lb. ground lean beef
1 1/2 tsp. salt
1 tsp. pepper
1 tablespoon cinnamon( I use 1 tsp.)
1 tsp. nutmeg( I use 1/2 tsp.)
1- 6 oz can tomato paste
1-can water
1 egg slightly beaten
2 cups Italian cheese
1 cup breadcrumbs
2 tablespoons oil
Fry meat in oil until all red disappears, add salt, pepper and tomato paste plus 1 can of water. Add cinnamon and nutmeg and continue cooking for 15 to 20 minutes..Take off stove add cheese, egg and breadcrumbs. This recipe should make at least 8- 1 cup portions which she would bag and put in freezer..Take out as many bags as needed..Each bag should make 100 caps.. Note: Her caps were on the small side..
I will post photos as I make them.
Homemade pasta dough recipe in separate post.
Buon Appetite from my kitchen to yours,
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4 comments:
Our family makes the but our filling is meat salt pepper and a little cinnamon mix’s it all up drain fat we just made 36eggs all my family makes them for thanksgiving my mom .made them than my mom than I made them and know my granddaughter makes them I am proud I started making them when I was 10 and now I am 79 ❤️👍
That’s too cute. Mine is the same way in grandmother, mom and me and my daughter and granddaughters. I’m 78.
I make them but use different spices as I don’t like cinnamon or nutmeg taste(s) in my chicken soup 😊
It’s how our family made them for generations. I wouldn’t t say I was a big nutmeg person but I don’t think I could make them another way to enjoy them. It’s all
Its what you get used to. It’s nice you make them and continue to make them in the way you enjoy cappelletti. Thanks for commenting!
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