Cappelletti

Lee isn't done typing this up yet but it's all here.

Photo taken in Hackettstown, 6-19-05

Dorothy told Lee Jr how to make caps on 10-1-08.

The Meat

• 2 lbs pork (the inexpensive cut... I forget the name)
• 2 lbs beef (the inexpensive cut... I forget the name)
• 1-2 sticks of margarine
• 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.

Put it all in the meat grinder.

It freezes well so if you're making it over time, freeze it in small batches.

Tami's meat recipe

Tami's meat recipe for Ravioli and Cappeletti Meat is similar:

• 3 lbs beef and pork (cubed)
• 1 stick marg
• allspice, salt, pepper to taste

Put all ingredients into a pot and cook

Grind meat and put into bowl and add 4 or 5 eggs

The Pasta

take 3 eggs, put them right into the ground meat.

"and then a hell of a lot of parmesian cheese" maybe preground locatelli romano... maybe 3/4 lbs

put in fridge

Pasta

"I make 8 eggs of pasta at a time. put a ring around of flour. add some water, the 8 eggs. incorporating it all

knead it all up.

cut into small enough pieces that you can roll.... otherwise it'll get dry.

I've got this great big glob of pasta... cut off a piece. put it in a bowl, add some flour

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.

put in the fridge... it'll be good for days. The meat freezes well too.

roll out pasta. Cut it in strips and then