Catholic Recipe: Little Hats Cappelletti

Also Called: Cappellacci, tortelli, Little Hats in the Manner of the Romans

Traditional recipe from the Lombardy region of Italy. See Feast Day Cookbook for the original. This is a traditional appetizer for Italians on this day. Usually they are served with the soup, but sometimes they are served separately with Mostarda di Cremona. The Italians say of it, "this is a mustard which is not," for it is made of pieces of fruit, mustard, and spices.

DIRECTIONS

* Rennet is an enzyme which makes warm milk (86 degrees F) coagulate. Used in almost all cheesemaking recipes.

Stuffing:
Melt butter in frying pan, add meat, and brown over medium flame for 10 minutes. Remove from stove, add cheese, salt and pepper, and set aside to cool.

Alternative Filling: Dissolve Junket tablet by crushing it in cold water. Stir into lukewarm milk. Watch temperature of milk closely--if it is too hot the junket will not set. Set aside in a warm place and do not touch for 20 minutes. Then add the ricotta, parsley, salt and nutmeg, and mix until creamy. Use 1 teaspoon filling for each cappelletti.

Dough:
While meat is cooking make the dough. Knead eggs with flour and salt about 1 minute. If dough is too thin, add more flour. Add oil, and form dough into a ball. Divide in two parts, and roll each half out on a lightly floured board to paper thinness. Cut into rounds with a 2 inch cookie cutter, or the top of a glass. Place 1 level teaspoon of meat stuffing in center of 1 round, and fold over once to form a little hat. Press edges together with a fork. Cook cappelletti in clear beef or chicken broth for 1/2 hour, drain and serve with Plain Tomato Sauce (see recipe).