The gluten-free cappelletti that I propose today have a capon filling. Cappelletti are a type of stuffed pasta from central-northern Italy, Emilia Romagna, and Marche. In Romagna, they are consumed both in capon broth and dry and are generally filled with ricotta and cheese, but in some areas, we also find capon. The filling has variations from place to place, but for the Christmas holidays, they are served in broth. Meanwhile, in Marche, the filling consists of other meats besides capon, such as veal, turkey, and pork loin stewed with vegetables like celery, carrot, and onion.
If you don’t want to miss all the new recipes, follow me also on my FB page, on my IG profile, and on my Youtube channel.
Discover other gluten-free fresh pasta recipes
- Difficulty: Medium
- Cost: Medium
- Preparation time: 2 Hours
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups gluten-free Farabella flour
- 8 eggs
- 1 tbsp extra virgin olive oil
- 1/3 cup water (add more if necessary)
- 10.5 oz capon (breast)
- 3.5 oz Parmigiano Reggiano DOP (30 months)
- 1 egg
- 1.75 oz Bologna mortadella
- 1.75 oz Parma DOP prosciutto
- salt
- pepper
- 1 pinch nutmeg
- 3 tbsp extra virgin olive oil
Tools
- 1 Pan
- 1 Pasta machine
- 1 Pasta cutter
Steps
For the filling, dice the capon breast into 4-inch pieces.
In a pan, heat the oil and add the capon breast.
Let it cook for 15 minutes.
Season with salt and pepper.
Let the meat cool and grind it in a mixer along with the Parmigiano, nutmeg, and egg.Place the flour in a mound on a pastry board, add the eggs, oil, and water in the center.
Start beating the eggs with a fork and gradually incorporate the flour.
If the dough is too dry, add more water.
Form a dough ball and wrap it in plastic wrap. Let it rest for 15 minutes.
The egg pasta can also be prepared using a stand mixer.Roll out the dough thinly, cut circles with a pasta cutter, and place a small amount of filling on top.
Fold in half to form a half-moon, then take the two ends and fold around a finger to seal.
Place on a lightly floured tray.
ATTENTION: consult the Celiac Disease Association guidelines and read the ingredients carefully to ensure they contain no gluten contamination.
Advice
They can be frozen first on a tray and then transferred to freezer bags.
They can be frozen first on a tray and then transferred to freezer bags.
FAQ (Questions and Answers)
Can I make the gluten-free cappelletti lactose-free too?
The recipe includes 30-month Parmigiano Reggiano with reduced lactose content, but if that’s not enough, you can opt for a longer aging or replace it with a plant-based product.
Do you like my recipes? Then stay updated by following my Facebook page or Instagram profile.
Follow me also on Pinterest.
Return to HOME to discover the latest recipes!
