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