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
The Proper Calendar for the United States celebrates the Optional Memorial of Blessed Francis Xavier Seelos (1819-1867). He was born in Fussen, Germany, entered the diocesan seminary, and, coming to know the charism of the Congregation of the Most Holy Redeemer, joined the order and was sent to North…
