Cappelletti

Caps 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 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...

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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.