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| Recipes for the Whole Year |
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For Christmas morning think of a totally different breakfast from usual: you can prepare it the evening before, and set the table for Santa Claus and his reindeers. Together with your child make brightly colored place names for your guests. For Santa Claus it's easy, but if, like everyone else, you can't remember the names of the reindeers, they are Dasher, Dancer, Prancer, Vixen, Comet, Cupid, Donder, Blitzen and... Merry Christmas!
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Cappelletti in
beef stock |  |
200 g./7 oz. superior quality white
flour - 2 eggs - 1 pinch salt - 150 g./5 oz. Loin pork sausage
- 150 g./5 oz. lean veal - 40 g./11/2 oz. onion - 25g./1 oz.
carrot - 1 celery stalk - sage, bayleaf - _ cup white wine -
40 g./11/2 oz. raw ham - 2 tbsp. Parmesan cheese - 1 grating
nutmeg - extra-virgin olive oil
Mix flour with eggs and pinch of
salt and leave pasta in cool spot for half an hour. In meantime,
prepare filling. Simmer meat and vegetables all cut into cubes
in a drop of oil. Add sage and bayleaf, salt, pepper and _ cup
white wine. When filling is fairly dry, remove herbs and blend
together with raw ham, Parmesan and nutmeg. Roll out pasta (a
little at a time) into fine layers, cut into squares of approx.
2 cm./1" on each side. Place a blob of filling in center of
each one, close in triangle shape, press edges with finger tips,
then press out edges of triangle. Leave cappelletti to dry on
a cloth. Can be stored in fridge for 3-4 days. Bring stock to
boil, pour in cappelletti and cook for 15'. Pour into soup tureen
and serve.
N.B. Ingredients are given for 6 portions.
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