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Roman recipes

Roman style cappelletti in broth


500 g flour
5 eggs
1 slice of turkey
1 slice of chicken
100 g pig fillet
1 lamb brain
1 egg
1 small glass of marsala wine
2 tbs. of wine
salt and pepper
2-3 litres of meat broth

Pasta: mix the flour with the eggs and roll it out into thin sheets.
Mince all the ingredients (turkey, chicken, pig and lamb brain) and season with eggs, Parmesan cheese, salt, nutmeg and a small glass of marsala wine. Cut out some round shapes (about 4 cm wide) from the sheets of pasta (you can use a thin-rimmed glass to do this). Place the filling (size of a walnut), on each circle, join the two borders and press the edges to form a crescent shape, then join the borders to form a  small hat.
Bring the broth to a boil and cook the cappelletti. Serve with plenty of Parmesan cheese.
Cappelletti alla romana are different from cappelletti romagnoli because the ingredients they are made out of are raw.