The Fire Cappelletti Recipes
THE FIRE CAPPELLETTI
This year in partnership with Riondo Prosecco, VinePair readers and industry professionals named Lyn 65 as the best brunch cocktail program in the midwest. "I have a slight obsession with Cappelletti," Jami Olson, bar manager of Lyn 65 in Minneapolis, says. She "especially likes it paired with bubbles, which is where this creation comes from." Housed in an assuming Richfield strip mall, Lyn 65 serves everything from Chicago-style diner burgers and togarashi-rubbed fried chicken alongside fresh-pressed juices and boozy cocktails. The Fire Cappelletti is a favorite during busy weekends. "It's a really great brunch cocktail option for habitual Mimosa drinkers," Olson says.
Provided by VinePair Staff
Categories Cocktail
Time 5m
Yield 1
Number Of Ingredients 9
Steps:
- Combine Cappelletti, Stregga, lemon juice, and simple syrup in a shaker.
- Shake well to combine.
- Double-strain into a flute glass.
- Top with Riondo Prosecco and garnish with a lemon twist.
CAPPELLETTI IN BRODO (CAPPELLETTI PASTA IN BROTH)
A Christmastime specialty in Italy, "Cappelletti" means "small hats" - try this traditional recipe or learn to make them on a cooking vacation to Italy!
Provided by The International Kitchen
Categories Soup
Yield 6
Number Of Ingredients 9
Steps:
- 1. To prepare the filling, mince the first four ingredients together to get a smooth mixture.
- 2. Cook the pork and the chicken breast in little oil and butter.
- 3. Now add the parmsean, egg, and seasoning.
- 4. Let the mix rest for some hours.
- 5. To prepare the pasta, make dough with the flour and eggs. make sure to knead the dough until it is smooth and supple.
- 6. Roll out a thin sheet of dough. Make squares that are about 5cm long. Put a teaspoon of the filling in the squares. Fold the squares in half, forming a triangle. Press along the edges to seal them together. Overlap the two wide-apart corners of the triangles and press together so you can form a "small hat".
- 7. Boil the cappelletti in a hearty meat or bone broth, they are ready when they rise to the top after about 3-5 minutes or so. Serve hot and with plenty of parmesan cheese.
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