Cappelletti - Revision history

Lee: /* Serving */

2013-04-30T22:06:26Z

Serving

Lee: /* The Pasta */

2009-12-18T02:50:23Z

The Pasta

Lee at 02:24, 20 November 2009

2009-11-20T02:24:49Z

Lee: /* The Pasta */

2009-11-20T02:23:59Z

The Pasta

Lee: /* The Meat */

2009-11-20T01:59:04Z

The Meat

Lee: moved Capeletti to Cappelletti: correct spelling

2009-11-07T00:04:32Z

moved Capeletti to Cappelletti: correct spelling

Lee: moved Cappeletti to Capeletti

2009-07-30T10:54:30Z

moved Cappeletti to Capeletti

Lee: /* Serving */

2009-02-28T07:24:21Z

Serving

Lee at 21:20, 3 December 2008

2008-12-03T21:20:34Z

Lee at 20:35, 13 October 2008

2008-10-13T20:35:50Z

@@ Line 67: / Line 67: @@
 =Serving=
 [[Image:Caps-cup.jpg | thumb]]
-College Inn Chicken broth is what we traditionally use. Bring the broth to a boil and add caps. Don't add too many or it will take too long to cook and they'll get soft. Simmer for 2-5 minutes.
+College Inn Chicken broth is what the family traditionally uses, Lee likes Better Than Bouillon Chicken. Bring the broth to a boil and add caps. Don't add too many or it will take too long to cook and they'll get soft. Simmer for 2-5 minutes.
 Serve as soup, hot in a bowl with grated Locatelli cheese.

@@ Line 33: / Line 33: @@
 =The Pasta=
+[[image:Lee making caps.jpg | thumb | Lee making caps]]
 Dorothy, "I make 8 eggs of pasta at a time. Make a ring around of flour. Add some water, the 8 eggs. Incorporate it all."
@@ Line 46: / Line 47: @@
 Put the bowl of dough in the fridge. It'll be good for days.
 '''Notes from Lee 11-19-09''': I've made it with fresh dough and refrigerated dough. The refrigerated dough behaved much differently. The oil has a chance to soak in. Instead of lubricating everything with flour, everything is lubricated with oil. The trouble is, after you've rolled out the dough, if you don't wait 15 minutes for it to relax, the dough contracts when you cut it; the bits of pasta become thick and small instead of thin and large.
 The key to making a good cap shape is to press the pasta together properly. How I do it:

@@ Line 5: / Line 5: @@
 ==The Meat==
 *2 lbs pork (the inexpensive cut... I forget the name)
 *2 lbs beef (the inexpensive cut... I forget the name)
@@ Line 49: / Line 48: @@
-'''Notes from Lee 11-19-09''': I've made it with fresh dough and refrigerated dough. The refrigerated dough behaved much differently. The oil has a chance to soak in. Instead of lubricating everything with flour, everything is lubricated with oil. The trouble is, after you've rolled out the dough, if you don't wait 15 minutes for it to relax, the dough contracts when you cut it; the bits of pasta become thick and small instead of thin and large.
+[[image:Lee making caps.jpg | thumb | Lee making caps]]'''Notes from Lee 11-19-09''': I've made it with fresh dough and refrigerated dough. The refrigerated dough behaved much differently. The oil has a chance to soak in. Instead of lubricating everything with flour, everything is lubricated with oil. The trouble is, after you've rolled out the dough, if you don't wait 15 minutes for it to relax, the dough contracts when you cut it; the bits of pasta become thick and small instead of thin and large.
 The key to making a good cap shape is to press the pasta together properly. How I do it:

@@ Line 35: / Line 35: @@
 =The Pasta=
-"I make 8 eggs of pasta at a time. Make a ring around of flour. Add some water, the 8 eggs. Incorporate it all.
+Dorothy, "I make 8 eggs of pasta at a time. Make a ring around of flour. Add some water, the 8 eggs. Incorporate it all."
-Knead it all up.
+Knead it all up until it's a smooth, dryish dough.
 Cut the pasta into small enough pieces that you can roll.... otherwise it'll get dry.
 So you've got this great big glob of pasta... Cut off a piece and put it in a bowl, add some flour. Do that with all the pasta.
@@ Line 45: / Line 45: @@
 You end up with several small globs of pasta in a big bowl... so now can pull them off individually when you need to. Swiggle some oil over the whole thing to keep them moist while you work.
-Put the bowl of pasta in the fridge. It'll be good for days.
+Put the bowl of dough in the fridge. It'll be good for days.
 =Directions=

@@ Line 5: / Line 5: @@
 ==The Meat==
 *2 lbs pork (the inexpensive cut... I forget the name)
 *2 lbs beef (the inexpensive cut... I forget the name)
@@ Line 31: / Line 32: @@
 Grind meat and put into bowl and add 4 or 5 eggs
 =The Pasta=

← Older revision	Revision as of 00:04, 7 November 2009
(No difference)

← Older revision	Revision as of 10:54, 30 July 2009
(No difference)

← Older revision		Revision as of 07:24, 28 February 2009
Line 57:		Line 57:

	=Serving=		=Serving=
		+	[[Image:Caps-cup.jpg \| thumb]]
	College Inn Chicken broth is what we traditionally use. Bring the broth to a boil and add caps. Don't add too many or it will take too long to cook and they'll get soft. Simmer for 2-5 minutes.		College Inn Chicken broth is what we traditionally use. Bring the broth to a boil and add caps. Don't add too many or it will take too long to cook and they'll get soft. Simmer for 2-5 minutes.

@@ Line 1: / Line 1: @@
-Lee isn't done typing this up yet but it's all here.
+[[Image:Caps.jpg|thumb|Caps in Hackettstown, 6-19-05]]
 Dorothy told Lee Jr how to make caps on 10-1-08.
@@ Line 12: / Line 10: @@
 *a lot of allspice
-Take 2 pounds each of the cheapest piece of pork and beef, I forget the names and cube them. Throw in a stick of margarine in the pot. Add ground allspice... "a real lot"... like 3/4 of a tiny thing of Mcormicks... and add more to your desire. Cook on medium for like 40 minutes to cook them through.
+Take 2 pounds each of the cheapest piece of pork and beef, I forget the names and cube them. Throw in a stick of margarine in the pot. Add ground allspice... "a real lot"... like 3/4 of a tiny container of Mcormicks... and add more to your desire. Cook on medium for like 40 minutes to cook them through.
 Put it all in the meat grinder.
-It freezes well so if you're making it over time, freeze it in small batches.
+Take 3 eggs, put them right into the ground meat.
 Tami's meat recipe for Ravioli and Cappeletti Meat is similar:
 * 3 lbs beef and pork (cubed)
-* 1 stick marg
+* 1 stick margarine
 * allspice, salt, pepper to taste
@@ Line 31: / Line 33: @@
-==The Pasta==
+=The Pasta=
-=Pasta=
+Knead it all up.
-"I make 8 eggs of pasta at a time.
+Cut the pasta into small enough pieces that you can roll.... otherwise it'll get dry.
-knead it all up.
+You end up with several small globs of pasta in a big bowl... so now can pull them off individually when you need to. Swiggle some oil over the whole thing to keep them moist while you work.
-cut into small enough pieces that you can roll.... otherwise it'll get dry.
+Put the bowl of pasta in the fridge. It'll be good for days.
-end up with several small globs of pasta in a big bowl... so you can pull them off invididucally.   Swiggle some oil over the whole thing to keep them moist while you work.
+=Directions=
-put in the fridge... it'll be good for days. The meat freezes well too.
+Roll out the pasta. Cut it in strips and then...
-roll out pasta. Cut it in strips and then
+...