Active Time: 15 Minutes
Total Time: 1 Hour 15 Minutes
1½ Pounds
Place the flour and CMC in a food processor. Pulse 2-3 times to incorporate.
In a small bowl, combine the egg and milk and whisk together.
On low speed, slowly pour the egg/milk mixture into the food processor with the flour and CMC until nicely combined.
Add the butter and salt and mix until the dough no longer sticks to the side of the food processor bowl, approximately 5 minutes.
Remove the dough, wrap tightly and place in the refrigerator for 1 hour to rest before use.
Active Time: 15 Minutes
Total Time: 2 Hours 15 Minutes
1 Pint of Filling; About 60 cappelletti
Place the mortadella in the food processor and blend for 2 minutes or until smooth.
Slowly add the cream cheese and blend for 2-3 minutes or until smooth.
Remove from the food processor bowl and place into a small mixing bowl. Gently fold in the finely grated parmesan and nutmeg.
Once combined, cover and place in refrigerator until needed.
Roll pasta dough out to about ⅛ of an inch and cut out 1½ inch squares.
Place the mortadella filling in a piping bag with a ¼ inch round tip.
Pipe a small dot of filling about ½ tsp onto each of the pasta squares.
Fold the pasta over corner to corner so it makes a triangle.
Take the two bottom points of the triangle and pull the two points down so they meet at the bottom.
Place the cappelletti face down in a container dusted with semolina and freeze for 2 hours or until needed.
Freezing will help keep the shape during the cooking process.
To cook place 10 per order in a pot of simmering water for 5 minutes.
Serve with 8 oz of rich oxtail broth.
Active Time: 1 Hour
Total Time: 24 Hours
1 Pint
Preheat oven to 375°F. Place the bones on a baking tray and roast for 45 minutes.
Remove from the oven and using a pastry brush, brush the bones with the tomato paste.
Return to the oven and cook for an additional 15 minutes.
Remove bones from tray, scraping any excess and place in a large heavy bottom pan
Add the remaining ingredients and fill the pot of bones with water, so it’s about 1 inch higher than the bones.
Place on the stove and bring to a simmer. Reduce heat to 180°F and cook for 18-24 hours.
Strain the stock through a fine sieve and cool.
Refrigerate for 2 hours or until needed. Skim any fat that has surfaced and enjoy!
Based on 1 Review(s)
Comments (2)
December 11, 2019 1:04 pm
I think you let a bit out on the broth formation. No mention of the mirepoix. I believe it’s a standard broth / stock thing ?
Your images show a glass clear broth. I doubt folks will get that using a strainer or sieve. I get a tyndall effect with a 0.46 micron filter so I resort to centrifugal force to get it clear. Anything in a glass clear broth is delightful to look at and eat. Why not do a thing on a raisin consommé? It’s been beating me up for years.
December 12, 2019 10:31 am
No centrifuge needed on that broth ? Will keep the raisin consomme in mind