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Catholic Recipe: Little Hats

    INGREDIENTS

    Stuffing:
  • 1 chicken breast, boned
  • 2 tablespoons butter
  • pinch ground nutmeg
  • salt, pepper
  • 1 egg
  • 1 egg yolk
  • 1 pound ricotta (Italian cottage cheese)
  • 3 tablespoons grated Parmesan Dough:
  • 4 cups sifted all-purpose flour
  • 3 eggs, slightly beaten
  • 1/2 cup cold water
  • 1 tablespoon butter
  • pinch salt
  • 6 quarts boiling soup stock
  • Details

  • Serves: 4-6
  • Prep Time: 1 1/2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Hungary

Also Called: Cappelletti

DIRECTIONS

Brown chicken breast in butter in skillet. Remove from pan; chop fine. Mix chicken and seasonings with egg, egg yolk, ricotta. Place flour on board; combine eggs and water. Stir into flour. Add butter, salt; mix. Gradually add enough water to form firm dough. Knead until smooth. Cut in half; roll out, forming 2 thin sheets on lightly floured board. Cut dough into rounds. Place 1 teaspoon filling on a round, cover with another round. Fold over to form little hat; press edges firmly together to prevent spillage from filling. Drop into boiling stock. Cook 5 minutes. Drain, serve with tomato sauce, grated Parmesan cheese. Yield, 4-6 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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