{"id":26815,"date":"2020-09-05T14:00:38","date_gmt":"2020-09-05T12:00:38","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=26815"},"modified":"2020-09-05T12:04:37","modified_gmt":"2020-09-05T10:04:37","slug":"cappelletti-in-homemade-meat-broth","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/en\/cappelletti-in-homemade-meat-broth\/","title":{"rendered":"Cappelletti in homemade meat broth"},"content":{"rendered":"<p><span class=\"text_line\" data-position=\"37:4:0:0:0\" data-endposition=\"37:4:12:0:0\" data-complex=\"0\">Bite-size stuffed pasta hats are simmered in homemade broth and served, piping<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"37:4:12:0:0\" data-endposition=\"37:4:26:0:0\" data-complex=\"0\">hot, with a generous shower of freshly grated cheese. This is my family\u2019s traditional<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"37:4:26:0:0\" data-endposition=\"37:4:38:0:0\" data-complex=\"0\">first course on Christmas Eve. Making the stuffing and shaping the cappelletti<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"37:4:38:0:0\" data-endposition=\"37:4:57:0:0\" data-complex=\"0\">takes a fair amount of time, but it is a fun project to tackle on a weekend. For a<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"37:4:57:0:0\" data-endposition=\"37:4:70:0:0\" data-complex=\"0\">twist, use spinach enriched dough for emerald green hats, or make half with egg<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"37:4:70:0:0\" data-endposition=\"37:5:0:0:0\" data-complex=\"0\">pasta and half with spinach.<\/span><\/p>\n<p><strong>Portions: <\/strong>M<span class=\"text_line\" data-position=\"37:2:0:0:0\" data-endposition=\"37:3:0:0:0\" data-complex=\"0\">akes about 120 cappelletti; 6 to 8 servings<\/span><\/p>\n<p><strong>Ingredients for the stuffing:<\/strong><\/p>\n<ul>\n<li>1 tbs extra virgin olive oil<\/li>\n<li>1 tbsp unsalted butter<\/li>\n<li>1 small yellow onion, finely chopped<\/li>\n<li>1 clove garlic, finely chopped<\/li>\n<li>1 skinless, boneless chicken breast, 6 oz\/170 g, cut into 2-in\/5 cm<\/li>\n<li>1 piece boneless pork shoulder, 5 oz\/140 g, cut into 2-in\/5 cm pieces<\/li>\n<li>1 tsp kosher or fine sea salt<\/li>\n<li>Freshly ground black pepper<\/li>\n<li>1\/2 cup\/120 ml dry white wine<\/li>\n<li>2 large eggs<\/li>\n<li>1\/2 cup\/55 g freshly grated Parmigiano Reggiano cheese<\/li>\n<li>2 oz\/55 g prosciutto di Parma, finely chopped<\/li>\n<li>2 oz\/55 g mortadella, finely chopped<\/li>\n<li>Pinch or freshly grated nutmeg<\/li>\n<\/ul>\n<p><strong>Ingredients for cappelletti:<\/strong><\/p>\n<ul>\n<li>Semolina flour for dusting the work surface<\/li>\n<li>1 batch fresh egg pasta dough or spinach pasta dough<\/li>\n<\/ul>\n<p><strong>Ingredients for the soup:<\/strong><\/p>\n<ul>\n<li>1 batch homemade meat broth or homemade chicken broth<\/li>\n<li>Parmigiano Reggiano cheese for serving<\/li>\n<\/ul>\n<p><strong>Preparation to make the stuffing:<\/strong><\/p>\n<p><span class=\"text_line\" data-position=\"37:50:0:0:0\" data-endposition=\"37:50:15:0:0\" data-complex=\"1\"><span data-lineindex=\"4\">Warm<\/span>\u00a0<span data-lineindex=\"5\">the<\/span>\u00a0<span data-lineindex=\"6\">olive<\/span>\u00a0<span data-lineindex=\"7\">oil<\/span>\u00a0<span data-lineindex=\"8\">and<\/span>\u00a0<span data-lineindex=\"9\">butter<\/span>\u00a0<span data-lineindex=\"10\">in<\/span>\u00a0<span data-lineindex=\"11\">a<\/span>\u00a0<span data-lineindex=\"12\">large<\/span>\u00a0<span data-lineindex=\"13\">frying<\/span>\u00a0<span data-lineindex=\"14\">pan<\/span><span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"37:50:15:0:0\" data-endposition=\"37:50:30:0:0\" data-complex=\"0\">placed over medium heat. When the butter is melted and begins to sizzle, add the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"37:50:30:0:0\" data-endposition=\"37:50:44:0:0\" data-complex=\"0\">onion and garlic and saut\u00e9, stirring frequently, for about 5 minutes, or until the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"37:50:44:0:0\" data-endposition=\"37:50:59:0:0\" data-complex=\"0\">onion begins to soften. Arrange the chicken, pork, and veal in the pan and reduce the heat to medium low. Cover the pan and let the meat cook for 12 to 15 minutes,<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>or until the onion is soft and the meat is cooked through but not browned. Season<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>the mixture with the salt and a few grinds of pepper. Raise the heat to medium high<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>and pour in the wine. Cook for 2 minutes more, or until most of the liquid has<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>evaporated. Remove from the heat and let the mixture cool for 10 minutes.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><span data-selectable=\"0\">\u00a0<\/span>Transfer the contents of the pan to a food processor and process for 10 to 15 seconds, or until very finely ground. Transfer the mixture to a bowl.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span>In a separate small bowl, lightly beat together the eggs and Parmigiano. Add this<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>mixture to the ground meat. Add the prosciutto, mortadella, and nutmeg and mix<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>everything together thoroughly. Cover tightly and refrigerate until ready to use.<\/span><\/p>\n<p><strong>Preparation to make the cappelletti:<\/strong><\/p>\n<p><span class=\"text_line\" data-position=\"37:55:0:0:0\" data-endposition=\"37:55:13:0:0\" data-complex=\"1\"><span data-lineindex=\"4\">Cover<\/span>\u00a0<span data-lineindex=\"5\">a<\/span>\u00a0<span data-lineindex=\"6\">large<\/span>\u00a0<span data-lineindex=\"7\">work<\/span>\u00a0<span data-lineindex=\"8\">space<\/span>\u00a0<span data-lineindex=\"9\">with<\/span>\u00a0<span data-lineindex=\"10\">a<\/span>\u00a0<span data-lineindex=\"11\">tablecloth<\/span>\u00a0<span data-lineindex=\"12\">and<\/span><span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"37:55:13:0:0\" data-endposition=\"37:55:28:0:0\" data-complex=\"0\">sprinkle the cloth with semolina. This is where you will put the cappelletti once you<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"37:55:28:0:0\" data-endposition=\"37:55:43:0:0\" data-complex=\"0\">have made them. Have on hand a 2-in\/5-cm round cookie cutter for cutting out the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"37:55:43:0:0\" data-endposition=\"37:56:0:0:0\" data-complex=\"0\">pasta and a small bowl or glass of water for sealing the cappelletti.\u00a0<\/span><span class=\"text_line\" data-position=\"37:57:0:0:0\" data-endposition=\"37:57:15:0:0\" data-complex=\"0\">Divide the ball of pasta dough into four equal pieces and rewrap three pieces. Roll out the remaining piece into a long, thin strip (about 1\/16 in\/2 mm thick). The strip should be 28 to 30 in\/71 to 76 cm long. Lay the strip<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>on the semolina-dusted work surface. Using the cookie cutter, cut out as many circles of dough as possible. You should get about 30 circles. Spoon a scant 1 tsp<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>stuffing onto the center of each circle. Dip a finger in the water and moisten the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>border of each circle. Fold each circle into a half-moon, and press the open edge to<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>seal securely. When all of the half-moons are formed, pick up one half-moon and,<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>using both hands, fold the top of the rounded side in toward you while bringing<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>the corners together; slightly overlap the corners and pinch them together to seal.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>What you should have is a little round bonnet or hat enclosing the stuffing.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>This is your first cappelletto. Place the cappelletto on the semolina dusted cloth.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>Continue to form cappelletti with the rest of the half- moons, transferring them to<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>the cloth as they are shaped. Continue to roll out and shape the remaining pasta<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>dough until you have used it all. Collect the scraps as you go and store them in a<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>plastic bag. These can be rerolled once to form more cappelletti. You should end<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>up with 120 cappelletti. Return any unused stuffing to the refrigerator, or freeze for<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>later use. (If you plan to serve the cappelletti within a couple of hours, you can leave them<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>out on the tablecloth until it is time to cook them).<\/span><\/p>\n<p><strong>Preparation to make soup:<\/strong><\/p>\n<p><span class=\"text_line\" data-position=\"37:61:0:0:0\" data-endposition=\"37:61:16:0:0\" data-complex=\"1\"><span data-lineindex=\"4\">Bring<\/span>\u00a0<span data-lineindex=\"5\">the<\/span>\u00a0<span data-lineindex=\"6\">broth<\/span>\u00a0<span data-lineindex=\"7\">to<\/span>\u00a0<span data-lineindex=\"8\">a<\/span>\u00a0<span data-lineindex=\"9\">boil<\/span>\u00a0<span data-lineindex=\"10\">in<\/span>\u00a0<span data-lineindex=\"11\">a<\/span>\u00a0<span data-lineindex=\"12\">large<\/span>\u00a0<span data-lineindex=\"13\">saucepan<\/span>\u00a0<span data-lineindex=\"14\">over<\/span>\u00a0<span data-lineindex=\"15\">medium<\/span><span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"37:61:16:0:0\" data-endposition=\"37:61:31:0:0\" data-complex=\"0\">heat. Carefully drop the cappelletti into the boiling broth and raise the heat to high<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"37:61:31:0:0\" data-endposition=\"37:61:49:2:0\" data-complex=\"0\">to return the broth to a boil. Cover the pot until the water returns to a boil, then un<\/span><span class=\"text_line\" data-position=\"37:61:49:2:0\" data-endposition=\"37:61:64:4:0\" data-complex=\"0\">cover and cook the cappelletti for 3 to 5 minutes, until they are just tender. Care<\/span><span class=\"text_line\" data-position=\"37:61:64:4:0\" data-endposition=\"37:61:80:0:0\" data-complex=\"0\">fully stir them from time to time with a wooden spoon or silicone spatula to make<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"37:61:80:0:0\" data-endposition=\"37:62:0:0:0\" data-complex=\"0\">sure they do not stick together. Ladle the soup into warmed shallow, rimmed bowls, counting out 15 to 20 cappelletti per serving. Sprinkle with the Parmigiano and serve immediately.<\/span><\/p>\n<p><strong>Simplify:<\/strong><\/p>\n<p><span class=\"text_line\" data-position=\"37:65:0:0:0\" data-endposition=\"37:65:11:0:0\" data-complex=\"1\"><span data-lineindex=\"1\">The<\/span>\u00a0<span data-lineindex=\"2\">cappelletti<\/span>\u00a0<span data-lineindex=\"3\">may<\/span>\u00a0<span data-lineindex=\"4\">be<\/span>\u00a0<span data-lineindex=\"5\">made<\/span>\u00a0<span data-lineindex=\"6\">in<\/span>\u00a0<span data-lineindex=\"7\">advance<\/span>\u00a0<span data-lineindex=\"8\">and<\/span>\u00a0<span data-lineindex=\"9\">frozen<\/span>\u00a0<span data-lineindex=\"10\">(uncooked). Place<\/span><span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"37:65:11:0:0\" data-endposition=\"37:65:23:0:0\" data-complex=\"0\">them, in a single layer and not touching, on semolina dusted rimmed baking<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"37:65:23:0:0\" data-endposition=\"37:65:39:0:0\" data-complex=\"0\">sheets\/trays, put them in the freezer, and freeze for 30 minutes to 1 hour, or until<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"37:65:39:0:0\" data-endposition=\"37:65:52:0:0\" data-complex=\"0\">firm. Transfer them to zipper lock freezer bags or a large, tightly lidded container<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"37:65:52:0:0\" data-endposition=\"37:66:0:0:0\" data-complex=\"0\">and freeze for up to 1 month, then cook directly from the freezer.<\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bite-size stuffed pasta hats are simmered in homemade broth and served, piping\u00a0hot, with a generous shower of freshly grated cheese. This is my family\u2019s traditional\u00a0first course on Christmas Eve. Making the stuffing and shaping the cappelletti\u00a0takes a fair amount of time, but it is a fun project to tackle on a weekend. For a\u00a0twist, use&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/en\/cappelletti-in-homemade-meat-broth\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":26816,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[6572],"tags":[],"class_list":["post-26815","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cappelletti in homemade meat broth - IreneMilito.it<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.irenemilito.it\/en\/cappelletti-in-homemade-meat-broth\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cappelletti in homemade meat broth\" \/>\n<meta property=\"og:description\" content=\"Bite-size stuffed pasta hats are simmered in homemade broth and served, piping\u00a0hot, with a generous shower of freshly grated cheese. This is my family\u2019s traditional\u00a0first course on Christmas Eve. Making the stuffing and shaping the cappelletti\u00a0takes a fair amount of time, but it is a fun project to tackle on a weekend. 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This is my family\u2019s traditional\u00a0first course on Christmas Eve. Making the stuffing and shaping the cappelletti\u00a0takes a fair amount of time, but it is a fun project to tackle on a weekend. For a\u00a0twist, use...Read More","og_url":"https:\/\/www.irenemilito.it\/en\/cappelletti-in-homemade-meat-broth\/","og_site_name":"IreneMilito.it","article_published_time":"2020-09-05T12:00:38+00:00","article_modified_time":"2020-09-05T10:04:37+00:00","og_image":[{"width":2560,"height":2560,"url":"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2020\/09\/cappelletti-little-hats-of-filled-pasta-4054301_hero-01-a5ab804cb61d4979a403250bfb28151a-scaled.jpg","type":"image\/jpeg"}],"author":"Irene Milito","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Irene Milito","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.irenemilito.it\/en\/cappelletti-in-homemade-meat-broth\/","url":"https:\/\/www.irenemilito.it\/en\/cappelletti-in-homemade-meat-broth\/","name":"Cappelletti in homemade meat broth - IreneMilito.it","isPartOf":{"@id":"https:\/\/www.irenemilito.it\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.irenemilito.it\/en\/cappelletti-in-homemade-meat-broth\/#primaryimage"},"image":{"@id":"https:\/\/www.irenemilito.it\/en\/cappelletti-in-homemade-meat-broth\/#primaryimage"},"thumbnailUrl":"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2020\/09\/cappelletti-little-hats-of-filled-pasta-4054301_hero-01-a5ab804cb61d4979a403250bfb28151a-scaled.jpg","datePublished":"2020-09-05T12:00:38+00:00","dateModified":"2020-09-05T10:04:37+00:00","author":{"@id":"https:\/\/www.irenemilito.it\/en\/#\/schema\/person\/6b85191f6a3b4eca504346a11bfb5a43"},"breadcrumb":{"@id":"https:\/\/www.irenemilito.it\/en\/cappelletti-in-homemade-meat-broth\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.irenemilito.it\/en\/cappelletti-in-homemade-meat-broth\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.irenemilito.it\/en\/cappelletti-in-homemade-meat-broth\/#primaryimage","url":"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2020\/09\/cappelletti-little-hats-of-filled-pasta-4054301_hero-01-a5ab804cb61d4979a403250bfb28151a-scaled.jpg","contentUrl":"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2020\/09\/cappelletti-little-hats-of-filled-pasta-4054301_hero-01-a5ab804cb61d4979a403250bfb28151a-scaled.jpg","width":2560,"height":2560},{"@type":"BreadcrumbList","@id":"https:\/\/www.irenemilito.it\/en\/cappelletti-in-homemade-meat-broth\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.irenemilito.it\/en\/"},{"@type":"ListItem","position":2,"name":"Cappelletti in homemade meat broth"}]},{"@type":"WebSite","@id":"https:\/\/www.irenemilito.it\/en\/#website","url":"https:\/\/www.irenemilito.it\/en\/","name":"IreneMilito.it","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.irenemilito.it\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.irenemilito.it\/en\/#\/schema\/person\/6b85191f6a3b4eca504346a11bfb5a43","name":"Irene Milito","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.irenemilito.it\/en\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/5eb26e0db05f41e91aa2b9ea92d89581?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/5eb26e0db05f41e91aa2b9ea92d89581?s=96&d=mm&r=g","caption":"Irene Milito"},"url":"https:\/\/www.irenemilito.it\/en\/author\/irene-milito\/"}]}},"_links":{"self":[{"href":"https:\/\/www.irenemilito.it\/en\/wp-json\/wp\/v2\/posts\/26815"}],"collection":[{"href":"https:\/\/www.irenemilito.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.irenemilito.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.irenemilito.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.irenemilito.it\/en\/wp-json\/wp\/v2\/comments?post=26815"}],"version-history":[{"count":1,"href":"https:\/\/www.irenemilito.it\/en\/wp-json\/wp\/v2\/posts\/26815\/revisions"}],"predecessor-version":[{"id":26820,"href":"https:\/\/www.irenemilito.it\/en\/wp-json\/wp\/v2\/posts\/26815\/revisions\/26820"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.irenemilito.it\/en\/wp-json\/wp\/v2\/media\/26816"}],"wp:attachment":[{"href":"https:\/\/www.irenemilito.it\/en\/wp-json\/wp\/v2\/media?parent=26815"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.irenemilito.it\/en\/wp-json\/wp\/v2\/categories?post=26815"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.irenemilito.it\/en\/wp-json\/wp\/v2\/tags?post=26815"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}