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Cappelletti e Oxtail Brodo

Active Time: 1 Hour 30 Minutes
Total Time: 24 Hours
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Pillowy mortadella-filled pasta bath in rich fragrant oxtail broth is deliciously warming on a cool fall or winter evening. This Northern Italian pasta dish is passed to Scott from his grandmother. We gently modernized Nonna’s recipe by adding carboxymethylcellulose (CMC) so we can batch up the cappeletti and store them in the freezer. CMC’s unique water retention properties leave these little raviolis tasting fresh as the day Nonna made them.

Pasta Dough

Ingredients

Equipment

  • Food Processor
  • Pasta Rolling Machine or Kitchen Aid Attachment
  • Small Mixing Bowl

Timing

Active Time: 15 Minutes

Total Time: 1 Hour 15 Minutes

Yield

1½ Pounds

  • Mix Dough

    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.

Mortadella Filling

Ingredients

  • 270g (9 ½ Ounces) Mortadella
  • 226g (8 Ounces) Cream Cheese
  • 70g (2 Cups) Parmesan (finely grated)
  • .25g (⅛ tsp) Ground Nutmeg
  • ½ Batch of Pasta Dough

Equipment 

  • Food Processor
  • Mixing Bowl
  • Piping Bag

Timing

Active Time: 15 Minutes

Total Time: 2 Hours 15 Minutes

Yield

1 Pint of Filling; About 60 cappelletti

  • Prepare Mortadella Filling

    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 and Fill Pasta Dough

    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 Filled Pasta Dough, Serve

    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.

Oxtail Broth

Ingredients

  • 2270g (5 Pounds) Oxtail
  • 131g (½ Cup) Tomato Paste
  • 1 Onion
  • 2 Carrots
  • 2 Celery Ribs
  • 1 Bay Leaf
  • 5 Black Peppercorns

Equipment

  • Baking Tray
  • Pastry Brush
  • Large Heavy Bottom Pan
  • Fine Strainer

Timing

Active Time: 1 Hour

Total Time: 24 Hours

Yield

1 Pint

  • Roast Oxtail Bones

    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

  • Create Broth

    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!

Summary
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Recipe Name
Cappelletti e Oxtail Brodo
Author Name
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Total Time
Average Rating
51star1star1star1star1star Based on 1 Review(s)

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Comments (2)

Richard

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.

Reply
Janie Wang

December 12, 2019 10:31 am

No centrifuge needed on that broth 🙂 Will keep the raisin consomme in mind

Reply

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