Steps

• The day before, or at least 8 hours in advance, prepare the filling.

  Cut the pork into small pieces and brown it in a pan with butter, the garlic clove, and rosemary. Splash the meat with a bit of white wine and let it evaporate.

  Remove the garlic and let the meat cool.

  

• Put in a blender or food processor the pork, sweet prosciutto without fat, mortadella, grated Parmesan cheese, egg, and a pinch of nutmeg.

  Finely chop the mixture until it becomes smooth and compact.

  Add a pinch of salt and a sprinkle of freshly ground black pepper to taste.

  Store the mixture in a covered container for a few hours, allowing the ingredients to absorb each other’s flavors.

  

• After resting the meat mixture, you can start preparing the dough for the egg sheet.

  If you are using a stand mixer, put all the ingredients into the mixer bowl and turn it on to blend well.

  Knead for a few minutes and then form a smooth and compact ball, which you will let rest for 30 minutes wrapped in plastic wrap.

  If the weight of the 3 large eggs does not reach 180 g, add one or two teaspoons of water to reach the necessary weight. If using medium eggs, you can add one more egg yolk to reach 180 g of total eggs.

  

• After the resting time, roll out the dough with a rolling pin to form a thin round sheet. If you are not very skilled with rolling out the sheet, I suggest dividing the dough into 4 parts, rolling out one part at a time with the rolling pin, and then cutting the squares.

  But to make it even easier and faster, you can use a pasta machine, the dear Nonna Papera, which will help you roll the thin sheet in a few minutes effortlessly. Divide the dough into four parts, keeping them always wrapped in plastic wrap, take one portion and pass it through the smooth roller for the sheet, starting with thickness 1, then thickness 3, and finally thickness 5.

  Lay the thin sheet on a wooden board lightly floured with remilled semolina flour; do not use too much flour otherwise, the dough will dry out and lose the right moisture needed to close them better.

  

• Cut the sheet into many small squares of about 1.25×1.25 inches, which is the ideal size for broth, You can use a smooth-bladed pizza cutter, or a ready-made mold that will make the task easier.

  1- Place a small ball of filling, about the size of a hazelnut, on the square of dough.

  2- Take it in your hands and start closing the two parallel tips to form a triangle. By pressing the two sides of the triangle with your fingers, adhere the sheet well, and meanwhile eliminate any air that might form between the dough and the filling.

  3- Finally, turn the hat on your finger and join the two ends together, leaving the central tip upwards (as in photos).

  

• Try to form the hats as quickly as you can, without too many pauses, so that the rolled-out sheet does not dry out too much. This is why I advised you to roll out a small part at a time.

  Place the hats on the work surface dusted with a thin layer of remilled semolina flour. Do not worry if the first ones you make are not perfect; no one is perfect. As you form them, they will become more and more precise, and in the end, they will still be good.

  

• At the end of each sheet, and after forming the meat hats, place them on a cardboard tray floured with semolina to dry for a few hours.

  You can use them fresh immediately or freeze them by putting the tray directly in the freezer. Once frozen, transfer them to a closed food bag.

  The cooking time for fresh meat hats is about 4 minutes; for semi-dry and frozen ones, a few more minutes.

  With the meat broth, see the recipe, and with a sprinkle of Parmesan, they are excellent, but also try them dry with a cream sauce with mushrooms and bacon.