Ciao cari amici di Hive, Oggi voglio condividere una nuova ricetta, i Cappelletti alla Giovanna. Vi chiederete perché alla Giovanna, bene ve lo svelo subito, perché parlando con parmigiani e parmensi sulla ricetta dei favolosi cappelletti, ognuno me la raccontava in maniera diversa, cambiavano sia gli ingredienti sia il procedimento. Ed è per questo che ho deciso di farli in maniera tutta mia e di chiamarli Cappelletti alla Giovanna ( se un giorno diventassi brava come Van Gogh a disegnare e riproducessi un suo quadro, non potrei mica firmarmi Van Gogh, quindi perché non fare lo stesso con la ricetta)... ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmW7NemtVg4aRPonKmXHzTfPz9GpZ8i7y6bZdEk3N3aV8i/psx_20230108_223421.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) Vi spiego brevemente perché ho iniziato a incuriosirmi sui cappelletti... Qualche anno fa, quando stavo a Parma, mi ritrovai senza lavoro, e siccome sono una persona curiosa e mi piace imparare nuove cose, ho deciso di iscrivermi a un corso sui prodotti tipici dell'Emilia Romagna... Si parlava di parmigiano, prosciutto, coppe, culatello, cappelletti ecc, e si aveva anche la possibilità di assaggiare queste delizie (io sempre felice quando c'era da mangiare)... Un giorno c'era un macellaio che ci spiegava i vari tipi di tagli dei vari animali e ci spiegava come dovevano essere lavorati, quindi si arrivò a parlare dei cappelletti 😋😋😋 Lui ci disse la sua ricetta, ma specificó anche che questa cambiava dalla città alla provincia, in effetti è vero, perché essendo un po' curiosona, mi sono informata con altre persone, e hanno confermato ciò che mi era stato detto, e ho deciso prendendo spunto da quello che mi era stato detto, e in base anche ai miei gusti, di fare una ricetta tutta mia 🤪🤪🤪

**CAPPELLETTI ALLA GIOVANNA**

**Ingredienti stracotto per 500 cappelletti 😬😬😬:** 2kg di girello di manzo 2 carote Sedano 1 cipolla 1 bicchiere di buon vino rosso bello corposo Passata di pomodoro q.b. Chiodi di garofano Un filo d'olio extravergine Pizzico di sale 100/150 gr di parmigiano 24/27 mesi 100/150 gr parmigiano 36 mesi 100/150 gr di pane grattugiato 3 uova ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmXQbfLV4KyyiKiypG7U723CKYSBGf2UhzD6kEuMRiVAuG/psx_20230109_210350.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmT8ipAMpfMYcWptRwdP1vgdtvbQrL27aMmXwCQNVaTpjj/psx_20230108_225000.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmeuB4prfX6vTjVB4gFp8APmHQQGdZZ7Coe1QzztXWZ975/psx_20230108_221950.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmW37BJK3gSHpRWqeMk3aGzj5xLi6S6Eq7oKnra3PWpab9/psx_20230108_221810.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) **Procedimento:** Prendo la mia bella pentola in terracotta, metto l'olio, nel fondo carota e sedano, in modo da poterci appoggiare sopra la carne, la cipolla nella quale inserisco i chiodi di garofano... Chiudo il tutto e la faccio cuocere a fuoco bassissimo... Ogni tanto vado a controllare come procede, si iniziano a vedere i succhi della carne che inizia a cuocere, e si iniziano a deliziare i profumi che emana...giro la carne in modo che si cucini tutta omogenea... Questo procedimento lo faccio fino a metà cottura, che sono circa sei ore 😮😮😮, dopo vado ad aggiungere il buon vino rosso, la passata di pomodoro e un pizzico di sale, continuo a far cucinare per almeno altre sei ore, o finché la carne non si rompe, sempre andando a girare la carne... ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmQATfsKrJ6tha5jvYfb68rvvB4gDXnEMC8T3hmNdpDJrH/psx_20230109_205812.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmckgpDNfaPeUYdPDgVUy58UMHGTbu4jREuugnzfmaAxNd/psx_20230108_220650.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmU6oFPzDYmCkn42yq4cyiWCwuy6q6W64RGkF8m1iMc3Jh/psx_20230108_220807.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmZ6FxPGwFysj1AKnNZYxAG3W6omWwabzJnpC8UUcw4JDT/psx_20230108_220623.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) Pronta la carne, la lascio raffreddare per poi trittarla... Fatto ciò, inizio a unire le uova, e i due tipi di parmigiano e il pane, questi ultimi due ingredienti vanno uniti piano piano, perché potrebbero non essere necessarie le quantità che vi ho indicato, la quantità dipende dalla compattezza della carne e dal sughetto che ha rilasciato durante la cottura. Il sughetto va aggiunto all'impasto per dargli ancora più sapore. Infine si aggiunge la noce moscata, non bisogna esagerare altrimenti copre gli il sapore della carne. ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmTiFZEZqwP5pPtaYdSoodN4uBPbBeGQgHVttMgHVugJqc/psx_20230108_221734.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmXQggcBF44v1par1JiNi9cRTgNatpBk36AM8bV1outzqU/psx_20230108_222019.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmYtttfLDyHYvQTLdAtheiftDgVUGx2MZQ9XiufMivtBST/psx_20230108_221910.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmNjD4bDFVRSd9owsjpnFmUWKU7hJqrNGctDDq7WivDNke/psx_20230108_221928.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmYu9YVLkVqpY6rMhQ3iTj1c98PKX2dyWXLiWZCEeYjWGS/psx_20230108_222038.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) **Ingredienti per la pasta di 500 cappelletti 😜😜😜** 400 gr di farina 700 gr di semola 700 ml di acqua circa Un pizzico di sale **Procedimento:** Unisco la semola, farina, sale e piano piano l'acqua, impasto, fino a ottenere un composto omogeneo, in questo caso, verrà un po' più rustico, essendoci più semola rispetto alla farina. ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmYTJVXCWeVK9spjjmincaexg4CcBUZwbJU5sncxG5x4ks/psx_20230108_220922.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmQ3hYiuLWPf7b2Zij4wkYg52TyE6E4bE89ZhwQitZVTq6/psx_20230108_221245.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmQJabnhGcYHMLFm24bDeBCayKQBuhwVQTqx2PBaNpMC2p/psx_20230108_221413.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmUTys2Poosq5fdo5JhruCZp6zFJ4izrPRgjGyMSijx3YF/psx_20230108_222133.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) Lascio riposare l'impasto per circa un'ora, e nel frattempo inizio a preparare gli utensili per comporre i favolosi cappelletti... ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmcgsX8u7cSRKmgAHZBTpFVypFi77YmCSDtzsUWV9p17L8/psx_20230108_221642.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) Sarebbe stato più bello stendere la pasta a mano, ma non ce la potevamo fare io e @stea90, a fare anche quello, visto che con l'aiuto della macchinetta per stendere la pasta, a comporre i cappelletti abbiamo impiegato 6 lunghe ore. ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmYG4wUohhmmXNKgFKtEaKukVQpF3PnNvXXwz8QNo5nQws/psx_20230108_225509.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) Abbiamo iniziato alle 10.30 del mattino (la pasta era già pronta da un'ora), e abbiamo finito alle 16.30... Non ci siamo fermati, ci siamo sfamati con polpette che avevamo preparato la sera prima. Non potevamo stendere anche la pasta a mano... ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmZVrCUs54uctd7vhn7yEihL2MVY3BT8E1SuJZ5skTL2Y5/psx_20230108_222504.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) Arriva il momento tanto atteso di comporre i Cappelletti, naturalmente questo passaggio non potevo farloda sola, è stato ben felice di aiutarmi stea90. Una volta stesa la pasta, facciamo delle piccole polpette e le posizioniamo sopra, copriamo il tutto con un altro foglio di pasta e andiamo a tagliare i nostri cappelletti con il Calder (sarebbe lo stampino dei cappelletti che fanno la maggior parte a Parma, alcuni usano lo stampo seghettato). Una cosa molto importante, prima di adagiare il foglio di pasta sul tavolo, cospargiamo quest’ultimo con della semola, per evitare che l’impasto si attacchi. La semola va posta anche sulla parte superiore, in modo che quando andiamo a tagliare i cappelletti, la pasta non si attacchi al Calder. ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmXhP74JLDrspwsCVxYZCW5ZKMKUJU2epLuy945dh4v695/psx_20230108_222630.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmVLhS9zYERdxSLDUhh95oMsDeHzHDbZmVGoCcMRiGDMma/psx_20230108_222709.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmXkixq36M9zFoZcoHCBsDuKdGLMAet5FFGiPNxLtydXHV/psx_20230108_222739.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmYGWZqwFHxtW4bc6knQ2PXc9G1GyDDA5kotuGFDFRypHg/psx_20230108_222919.jpg) ![](https://images.ecency.com/DQmUPdDwRtxpbkfLRQiCd83Bmof6kUKJ2qQM5DMpMd6ZPqH/psx_20230108_222948.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) Finalmente dopo sei ore i nostri 475 cappelletti erano finiti, sarebbero stati 500 se @stea90, il giorno dopo che avevo cucinato la carne, non ne avesse mangiato un pezzo a pranzo perché non aveva voglia di cucinare perché era solo a casa. ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmUtSH6gb5XCTvBqhvLpSq7j9j7VpzpBwXHEiFE2WuSv5r/psx_20230108_222807.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQma6v1cb8vKWhDRK7EZW2b2iBs3p19HG61MyKMUFRDxdnb/psx_20230108_223045.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) Io ero a Parma perché dovevo sistemare delle cose che continuavo a rimandare, e visto che quel giorno mi sarei fatta circa 400 km, e visto che dovevo fare i cappelletti, essendo nella città del parmigiano, ne ho approfittato per comprarne due pezzi per il mio piatto... ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmRkUB7a9PifVKwjm25LZMD4uQqioN3fQ52mwUGgWPWtYH/psx_20230108_223122.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) Due giorni dopo ho preparato un buon brodo di carne di cappone e capello del prete, e fu così che ci fu un'esplosione di sapori in bocca...(pensate che qualche giorno fa, sono uscita e quando sono tornata a casa, ho detto a @stea90 che avrei iniziato a fare digiuno a intermittenza, e qualche mese fa gli ho pure detto che sarei diventata vegetariana, sicuramente in quelle due occasioni ho preso un colpo in testa e non lo ricordo 🤣🤣🤣)... ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmNp8CzZKDvbMAvm53dLq87TkDtDAnxZmqwe6NRaz51NBR/psx_20230108_223503.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) **Curiosità sui cappelletti...** Come ho detto prima, vi ho detto la ricetta secondo i miei gusti per quanto riguarda gli ingredienti, infatti parlando con i parmigiani è parmensi, ci sono diverse filosofie di pensiero dei cappelletti. Vi dico quelle che sono state raccontate a me... 1. C'è chi utilizza tre tipi di carne, 1/3 di manzo (in questo caso capello del prete), 1/3 di vitello, 1/3 di maiale, parti che abbiano un po' di grassetto per il sughetto, sempre sedano, carota, cipolla, chiodi di garofano, uova, noce moscata. In questo caso, la carne viene cucinata per tre giorni, e fatta riposare per due notti, viene utilizzato solo il sugo che ha rilasciato la carne in cottura, aggiunto al pane e al formaggio, si utilizza 1hg di pane ogni 2hg di formaggio. (l'opzione buttare carne io l'ho eliminata subito, perché odio buttare il mangiare). 2. In questo caso viene utilizzato solo il manzo, più precisamente il capello del prete, viene fatto cucinare per 3/4 ore, viene tritato e utilizzato tutto. Ci va sempre il parmigiano, pane, noce moscata, sedano, carote, cipolla, chiodi di garofano. Io ho avuto la fortuna di assaggiare entrambe le ricette, preferisco quelli dove c'è la carne perché per me hanno più sapore, e poi perché odio quando si butta il cibo... Per la mia ricetta, dopo varie prove, ho deciso di utilizzare il girello al posto del capello del prete, perché per me il capello del prete è troppo gelatinoso, avendo nel mezzo leggere venatura di tessuto connettivo. Per oggi è tutto, spero che la mia ricetta vi abbia fatto venire l'acquolina in bocca... Un caloroso abbraccio, e al prossimo post 🤗🤗🤗

Tutte le immagini presenti in questo post sono di proprietà dell'autore @giovi86. ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmV7t8L8wH23Fkjc8To7cu6sShFe8SCwqwgdF5avLEbZG3/psx_20230108_225228.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) **ENGLISH VERSION** Hello dear Hive friends, Today I want to share a new recipe, Giovanna Cappelletti . You may wonder why alla Giovanna, well I'll reveal it to you right away, because talking to parmesan and parma people about the recipe for the fabulous cappelletti, everyone told me about it in a different way, both the ingredients and the procedure changed. And that's why I decided to make them in my own way and to call them Cappelletti alla Giovanna (if one day I become as good as Van Gogh at drawing and I reproduce one of his paintings, I could not sign myself Van Gogh, so why not do the same with recipe)... ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmW7NemtVg4aRPonKmXHzTfPz9GpZ8i7y6bZdEk3N3aV8i/psx_20230108_223421.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) I'll briefly explain why I started to get curious about cappelletti... A few years ago, when I was in Parma, I found myself out of work, and since I'm a curious person and I like learning new things, I decided to enroll in a course on the typical products of Emilia Romagna... We talked about parmigiano, ham, coppe, culatello, cappelletti, etc., and we also had the opportunity to taste these delicacies (I'm always happy when there was food)... One day there was a butcher who explained to us the various types of cuts of the various animals and explained how they should be worked, so we came to talk about cappelletti 😋😋😋 He told us his recipe, but he also specified that this changed from city to province, in fact it is true, because being a bit curious, I inquired with other people, and they confirmed what they had told me, and I decided taking a cue from what I had been told, and also based on my tastes, to make a recipe of my own. 🤪🤪🤪

**GIOVANNA CAPPELLETTI**

**Overcooked ingredients for 500 cappelletti 😬😬😬:** 2kg of beef rump 2 carrots Celery 1 onion 1 glass of good full-bodied red wine Tomato purée to taste Cloves A bit of extra virgin olive oil Pinch of salt 100/150 g of Parmigiano aged 24/27 months 100/150 gr Parmigiano aged 36 months 100/150 g of breadcrumbs 3 eggs ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmXQbfLV4KyyiKiypG7U723CKYSBGf2UhzD6kEuMRiVAuG/psx_20230109_210350.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmT8ipAMpfMYcWptRwdP1vgdtvbQrL27aMmXwCQNVaTpjj/psx_20230108_225000.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmeuB4prfX6vTjVB4gFp8APmHQQGdZZ7Coe1QzztXWZ975/psx_20230108_221950.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmW37BJK3gSHpRWqeMk3aGzj5xLi6S6Eq7oKnra3PWpab9/psx_20230108_221810.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) **Method:** I take my beautiful terracotta pot, put the oil, carrot and celery in the bottom, so as to be able to place the meat on top, the onion in which I insert the cloves... I close everything and cook it over very low... Every now and then I go to check how it's going, you begin to see the juices of the meat starting to cook, and you begin to delight in the aromas it gives off... I turn the meat so that it cooks all homogeneous... I do this process until half cooked, which is about six hours 😮😮😮, then I add the good red wine, the tomato puree and a pinch of salt, I continue to cook for at least another six hours, or until the meat does not break, always going to turn the meat... ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmQATfsKrJ6tha5jvYfb68rvvB4gDXnEMC8T3hmNdpDJrH/psx_20230109_205812.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmckgpDNfaPeUYdPDgVUy58UMHGTbu4jREuugnzfmaAxNd/psx_20230108_220650.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmU6oFPzDYmCkn42yq4cyiWCwuy6q6W64RGkF8m1iMc3Jh/psx_20230108_220807.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmZ6FxPGwFysj1AKnNZYxAG3W6omWwabzJnpC8UUcw4JDT/psx_20230108_220623.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) The meat is ready, I leave it to cool and then mince it... Once this is done, I begin to add the eggs, and the two types of parmesan and the bread, these last two ingredients should be combined slowly, because the quantities I have indicated may not be necessary, the quantity depends on the compactness of the meat and the sauce has released during cooking. The gravy is added to the dough to give it even more flavour. Finally, nutmeg is added, you don't need to overdo it otherwise it covers the flavor of the meat. ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmTiFZEZqwP5pPtaYdSoodN4uBPbBeGQgHVttMgHVugJqc/psx_20230108_221734.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmXQggcBF44v1par1JiNi9cRTgNatpBk36AM8bV1outzqU/psx_20230108_222019.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmYtttfLDyHYvQTLdAtheiftDgVUGx2MZQ9XiufMivtBST/psx_20230108_221910.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmNjD4bDFVRSd9owsjpnFmUWKU7hJqrNGctDDq7WivDNke/psx_20230108_221928.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmYu9YVLkVqpY6rMhQ3iTj1c98PKX2dyWXLiWZCEeYjWGS/psx_20230108_222038.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) **Ingredients for the pasta of 500 cappelletti 😜😜😜** 400 g of flour 700 gr of wheat semolina Approximately 700ml of water A pinch of salt **Method:** I combine the wheat semolina, flour, salt and slowly the water, mix until a homogeneous mixture is obtained, in this case, it will be a little more rustic, since there is more wheat semolina than the flour. ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmYTJVXCWeVK9spjjmincaexg4CcBUZwbJU5sncxG5x4ks/psx_20230108_220922.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmQ3hYiuLWPf7b2Zij4wkYg52TyE6E4bE89ZhwQitZVTq6/psx_20230108_221245.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmQJabnhGcYHMLFm24bDeBCayKQBuhwVQTqx2PBaNpMC2p/psx_20230108_221413.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmUTys2Poosq5fdo5JhruCZp6zFJ4izrPRgjGyMSijx3YF/psx_20230108_222133.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) I let the dough rest for about an hour, and in the meantime I start preparing the tools to compose the fabulous cappelletti... ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmcgsX8u7cSRKmgAHZBTpFVypFi77YmCSDtzsUWV9p17L8/psx_20230108_221642.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) It would have been nicer to roll out the dough by hand, but @stea90 and I couldn't do that too, given that with the help of the machine to roll out the dough, it took 6 long hours to compose the cappelletti. ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmYG4wUohhmmXNKgFKtEaKukVQpF3PnNvXXwz8QNo5nQws/psx_20230108_225509.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) We started at 10.30 in the morning (the pasta had already been ready for an hour), and finished pm 4.30... We didn't even stop to eat, we ate meatballs that we had prepared the night before. We didn't can roll out the dough to hand... ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmZVrCUs54uctd7vhn7yEihL2MVY3BT8E1SuJZ5skTL2Y5/psx_20230108_222504.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) The long-awaited moment to compose the Cappelletti arrived, of course I couldn't do this step on my own, stea90 was happy to help me. Once the dough has been rolled out, we make small balls and place them on top, cover everything with another sheet of dough and cut our cappelletti with the Calder (it would be the cappelletti stencil that most of them used in Parma, some use the serrated mold). One very important thing, before placing the sheet of pasta on the table, sprinkle it with wheat semolina, to prevent the dough from sticking. The wheat semolina should also be placed on the top, so that when we go to cut the cappelletti, the pasta does not stick to the Calder. ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmXhP74JLDrspwsCVxYZCW5ZKMKUJU2epLuy945dh4v695/psx_20230108_222630.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmVLhS9zYERdxSLDUhh95oMsDeHzHDbZmVGoCcMRiGDMma/psx_20230108_222709.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmXkixq36M9zFoZcoHCBsDuKdGLMAet5FFGiPNxLtydXHV/psx_20230108_222739.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmYGWZqwFHxtW4bc6knQ2PXc9G1GyDDA5kotuGFDFRypHg/psx_20230108_222919.jpg) ![](https://images.ecency.com/DQmUPdDwRtxpbkfLRQiCd83Bmof6kUKJ2qQM5DMpMd6ZPqH/psx_20230108_222948.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) Finally after six hours our 475 cappelletti were finished, they would have been 500 if @stea90, the day after I had cooked the meat, hadn't eaten a piece of it for lunch because he didn't feel like cooking because he was alone at home. ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmUtSH6gb5XCTvBqhvLpSq7j9j7VpzpBwXHEiFE2WuSv5r/psx_20230108_222807.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQma6v1cb8vKWhDRK7EZW2b2iBs3p19HG61MyKMUFRDxdnb/psx_20230108_223045.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) I was in Parma because I had to sort out some things that I kept putting off, and that day I would have done about 400 km, and since I had to make cappelletti, being in the city of Parmigiano, I took the opportunity to buy two pieces for my plate... ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmRkUB7a9PifVKwjm25LZMD4uQqioN3fQ52mwUGgWPWtYH/psx_20230108_223122.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) Two days later I prepared a good broth of capon and priest's hair, and it was like this that there was an explosion of flavors in the mouth... (just think that a few days ago, I went out and when I got home, I told @stea90 that I would start intermittently fasting, and a few months ago I also told him that I would become a vegetarian, surely on those two occasions I took a blow to the head and I don't remember 🤣🤣🤣)... ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) ![](https://images.ecency.com/DQmNp8CzZKDvbMAvm53dLq87TkDtDAnxZmqwe6NRaz51NBR/psx_20230108_223503.jpg) ![](https://images.ecency.com/DQmPY3LpHEXAe4d9R6Ha7WmDTVskDZTR99bzNemqFGmbTLu/g1.png) **Curiosity about cappelletti...** As I said before, I told you the recipe according to my tastes as regards the ingredients, in fact speaking with Parmesan and Parma, there are different philosophies of thought of cappelletti. I'll tell you what was told to me... 1. Some people use three types of meat, 1/3 of beef (in this case capello del prete), 1/3 of veal, 1/3 of pork, parts that have a little bold for the sauce, always celery, carrot, onion, cloves, eggs, nutmeg. In this case, the meat is cooked for three days, and left to rest for two nights, only the sauce that released the meat during cooking is used, added to the bread and cheese, 1hg of bread is used for every 2hg of cheese. (I immediately eliminated the option to throw away meat, because I hate throwing away food). 2. In this case only the beef is used, more precisely the priest's hat, it is cooked for 3/4 hours, it is minced and used all. There always goes parmigiano, bread, nutmeg, celery, carrots, onion, cloves. I was lucky enough to taste both recipes, I prefer those where there is meat because for me they have more flavor, and then because I hate when food is thrown away... For my recipe, after various tests, I decided to use the cow shoulder instead of the priest's hat, because for me the priest's hat is too gelatinous, having a slight vein of connective tissue in the middle. That's all for today, I hope my recipe made your mouth water... A warm hug, see you next post 🤗🤗🤗!!

All images in this post are property of the author @giovi86.