The broth is thickened with gelatin until it forms pearls with a concentrated flavor: this is how Iside De Cesare turned the cappelletto into a signature dish, adding the prized Cinta Senese pork to the filling as well.

Cinta Senese Cappelletti in Progressive Broth

Ingredients

For the fresh pasta:

200 g flour
2 large eggs (or as needed for the dough)

For the filling:

200 g Cinta Senese pork
200 g Cinta Senese ham
200 g mortadella
200 g Parmigiano-Reggiano
Nutmeg to taste
Salt and pepper to taste

For the broth pearls:

100 g smoked broth
10 g gelatin

For the bay leaf extract:

300 ml stock (reduced broth)
5 bay leaves

Instructions

1. Preparing the filling

Start by cooking the pork in a skillet. Once cooked, transfer it to a food processor along with the prosciutto and mortadella, and pulse until finely chopped. Transfer the mixture to a bowl, stir in the grated Parmigiano-Reggiano, and season with a pinch of nutmeg. Taste and adjust the salt and pepper to your liking.

2. Making the Dough

Form the flour into a well, place the eggs in the center, and knead vigorously until you have a smooth, compact dough. Let the dough rest, then roll it out into a thin sheet. Cut out small squares of dough, fill each with a small amount of filling, and fold them into the classic cappello shape.

3. Making the broth pearls

Soak the gelatin in cold water to soften it. Meanwhile, heat the broth previously flavored with the smoked vegetables. Squeeze out the gelatin, dissolve it in the hot broth, and stir well. Pour the resulting liquid into the appropriate molds (preferably half-spherical or pearl-shaped) and transfer them to the refrigerator to set.

4. Bay Leaf Infusion

Take the cooking liquid (or reduced broth), heat it, and infuse 5 bay leaves in about 300 ml of liquid, allowing them to release all their aroma.

5. Cooking and Plating

Boil the cappelletti in a pot with plenty of salted water. Once cooked, drain them and arrange them on serving plates. Pour the hot broth over them and complete the dish by adding the smoked broth pearls and finishing with the bay leaf extract for a progressive taste experience.