Catholic Recipe: Little Hats
INGREDIENTS
- 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
Details
Serves: 4-6
Dough:
Prep Time: 1 1/2 hours
Difficulty: ★★★☆
Cost: ★★☆☆
For Ages: 15+
Origin: Hungary
Food Categories (4)
Feasts (1)
Seasons (1)
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
Today is the Optional Memorial of St. Pius V (1504-1572). He joined the Dominicans at the age of fourteen; he was sixty-two when he was elected Pope. His reign, though short, was one of the most fruitful of the sixteenth century. To Protestantism, which had proclaimed the Reformation, St. Pius replied by…
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