Difference between revisions of "Cappelletti"
| Line 1: | Line 1: | ||
| − | + | [[Image:Caps.jpg|thumb|Caps in Hackettstown, 6-19-05]] | |
| − | |||
| − | |||
Dorothy told Lee Jr how to make caps on 10-1-08. | Dorothy told Lee Jr how to make caps on 10-1-08. | ||
| Line 12: | Line 10: | ||
*a lot of allspice | *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 | + | 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. | 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. |
| + | |||
| + | "and then a hell of a lot of parmesian cheese" preground locatelli romano is good... maybe 3/4 lbs or so. | ||
| + | |||
| + | Put this in the fridge and make the pasta. It freezes well so if you're making it over time, freeze it in small batches then defrost as you go. | ||
| − | |||
| + | ===Tami's Meat Recipe=== | ||
Tami's meat recipe for Ravioli and Cappeletti Meat is similar: | Tami's meat recipe for Ravioli and Cappeletti Meat is similar: | ||
* 3 lbs beef and pork (cubed) | * 3 lbs beef and pork (cubed) | ||
| − | * 1 stick | + | * 1 stick margarine |
* allspice, salt, pepper to taste | * allspice, salt, pepper to taste | ||
| Line 31: | Line 33: | ||
| − | + | =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. | ||
| − | + | Knead it all up. | |
| − | + | 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. | ||
| − | + | 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. | |
| − | |||
| − | |||
| − | + | =Directions= | |
| − | + | Roll out the pasta. Cut it in strips and then... | |
| + | ... | ||
| − | + | ... | |
| + | =Serving= | ||
| + | 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. | ||
| + | Serve as soup, hot in a bowl with grated Locatelli cheese. | ||
Revision as of 13:20, 3 December 2008
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 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.
Take 3 eggs, put them right into the ground meat.
"and then a hell of a lot of parmesian cheese" preground locatelli romano is good... maybe 3/4 lbs or so.
Put this in the fridge and make the pasta. It freezes well so if you're making it over time, freeze it in small batches then defrost as you go.
Tami's Meat Recipe
Tami's meat recipe for Ravioli and Cappeletti Meat is similar:
- 3 lbs beef and pork (cubed)
- 1 stick margarine
- 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
"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.
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.
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.
Directions
Roll out the pasta. Cut it in strips and then...
...
...
Serving
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.
Serve as soup, hot in a bowl with grated Locatelli cheese.
