Cappelletti al Castelmagno in : a traditional Italian dish that is sure to warm your soul and tantalize your taste buds.

Cappelletti are small stuffed dumplings that are typically eaten in a broth or soup. The filling is usually made with a combination of meats, , and vegetables. The broth itself is usually rich and flavorful, typically containing chicken or beef stock and a variety of vegetables and herbs.

One variation of this dish that is particularly popular in Northern Italian cuisine is Cappelletti al Castelmagno in broth. This version features a rich and creamy broth made with Castelmagno cheese, a semi-soft cow’s milk cheese that is aged for at least 60 days. This cheese is known for its strong and distinct flavor, which is perfect for adding depth and complexity to the broth.

The themselves are typically filled with a combination of ricotta cheese, spinach, and ground pork or beef. The pasta is thin and delicate, allowing the filling to shine through. When cooked in the rich and creamy Castelmagno broth, the flavors meld together to create a comforting and satisfying meal.

To make this dish at home, start by preparing the filling for the cappelletti. In a bowl, combine fresh ricotta cheese, finely chopped spinach, and cooked ground pork or beef. Mix well and season with salt and pepper to taste.

Next, prepare the pasta dough. Combine flour, eggs, and a pinch of salt in a mixing bowl. Knead the dough until it is smooth and elastic, then cover and let rest for at least 30 minutes.

Roll out the dough into a thin sheet and use a cookie cutter or knife to cut out small circles. Place a teaspoon of filling in the center of each circle, then fold the pasta over and seal the edges to create a small dumpling.

In a large pot, bring chicken or beef stock to a simmer. Add sliced carrots, celery, and onions, along with a sprig of thyme and a bay leaf. Allow the broth to simmer for at least 30 minutes to infuse the flavors.

Add the cappelletti to the broth and cook for 3-4 minutes, or until the pasta is tender and the filling is cooked through. Ladle the broth and cappelletti into bowls and top with grated Castelmagno cheese and freshly chopped parsley.

Cappelletti al Castelmagno in broth is a comforting and satisfying dish that is perfect for a cozy winter evening. The rich and creamy broth, tender pasta, and flavorful filling are sure to warm your soul and leave you feeling contented and satisfied. Try making this delicious Italian classic at home and enjoy the flavors of Northern Italy right in your own kitchen.

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