Pasta series 3 - Cappelletti
This time we move to Emilia-Romagna.
Yes, the lasagne alla Bolognese region, the ragú home, the Lambrusco wine maker, the gnocco fritto and the piadina mum, the region that hosts the "Osteria Francescana" restaurant, homeland of the exquisite aceto balsamico, the Ferrari, Lamborghini, Pagani, and Maserati birthplace. WOW, what a region!
This time we tried to make the cappelletti. Not to be confused with the tortellini!
There are differences between the two: their origins, the stuffing, the accompanying sauce, the size, and the shape.
The easiest way to tell them apart is that the cappelletti resemble the shape of a Medieval hat (cappello = hat), like the one we can see in the Francesco Hayez's "kiss" (left). The tortellini, according to the legend, are inspired by a woman's navel.
Anyway, this was our version.
Happy that nothing opened in the pot. The tradition wants the main ingredients of the stuffing to be meat and cheese (the good one, Parmigiano Reggiano) and cooked in broth or with the ragú variant. In Romagna, it is a typical Christmas dish... I will pretend we made ourselves a gift.