Europe 1 12:05 p.m., December 25, 2021

Every Saturday at the Table des bons vivants, Laurent Mariotte, his columnists and his guests give us their best recipes.

For 4 to 6 people 

-For the Cappelletti dough 

6 eggs / 600 g flour

-For the stuffing 

2 slices of osso-buco of around 200g

100g of mortadella

4 slices of raw ham

1 veal cutlet of around 150g

1 slice of pork loin of about 200g

100g grated Parmesan

1 egg

1 sprig of rosemary

8 sage leaves

1 clove of garlic

5 cl of olive oil

2 pinches of grated nutmeg

Salt, freshly ground pepper 

Preparation (1h30)

- For the Broth

Put a piece of veal (almost) in a saucepan, add 2 carrots, a stalk of celery, 1 whole onion, 3 cloves 1 bay leaf salt pepper.

Cover with 3l of cold water and simmer at low boils for 3 hours.

Let cool.

Skim.

Take out the piece of veal that you can use to make a Vitello Tonnato.

All that remains is to filter the broth through a Chinese to get rid of the aromas.

Your basic broth is ready. 

- For the Tortellinis

Prepare the dough.

Place 400g of flour in a well on the work surface.

Add the eggs one by one, mix and then add the rest of the flour to obtain a smooth paste.

Reserve the dough in a freezer bag (which will allow it to retain its flexibility while preparing the rest of the recipe).

Brown the osso-buco slices in a sauté pan with olive oil, herbs, peeled garlic clove, salt and pepper.

Lower the heat, cook for 10 to 15 minutes over low heat then add the other meats to the sauté pan.

Leave to brown and cook for another 15 minutes.

Once the meat is cooked, collect the marrow from the osso-buco, remove the bones, cut all the meats into pieces. 

Put them in the bowl of a blender with the mortadella.

Mix to obtain a fine stuffing.

Put it in a bowl with the egg, my nutmeg, the Parmesan, salt and pepper.

Flour the work surface then roll out the dough finely into strips.

Using a roulette wheel, cut out squares of dough of about 3 x 3 cm.

Make small balls of stuffing with your hands then place them in the center of the squares of dough.

To give the Cappelletti their original shape, fold 2 opposite edges of each square to form a triangle, close well by pinching the edges to weld. 

Pinch 2 sides of each triangle and wrap them around your finger to get the "del Cappelletti" shape.

Reserve them on a floured dish.

When ready to serve, cook them for 2 to 3 minutes in hot broth (see above).