From today, if someone asks you how to pair Lambrusco in a traditional match you will know what to say!
There is a type of pasta in Italy that can make even the most peaceful person in the world discuss: stuffed pasta! We have plenty of stuffed pasta and in every region and province there are always different variations and with big fans. In Reggio Emilia we are extremely proud of our stuffed pasta, so much that we have an Association and a Manifesto to protect it. We are talking about his majesty the Cappelletto Reggiano!
Cappelletto Reggiano is a piece of stuffed pasta in whose folds there are meat, spices and Parmigiano Reggiano (the latter must never be overlooked!), But also tradition, passion and love for our land. The manufacturing process is long and usually goes through a ritual that becomes almost meditative. In the houses of the rezdore (women who make pasta from scratch) when making cappelletti you can hear laughter, the chatter of entire families and constant and precise gestures that form rows and rows of these tiny stuffed bags.
But let’s get to the point, how can you make Reggio Cappelletti from scratch? Below we propose the official recipe of the Il Cappelletto Reggiano Association.
FOR THE FILLING
sautéed onion, carrot and celery
Pork, Beef, Veal (in some areas we also use pigeon,sausage and Parma ham)
Ingredients to add when eveything is cold
Parmesan Cheese
Parma Ham
Egg
Spices as nutmeg, clove and cinnamon
PASTA
Flour 00
1 egg each hectogram of flour
Don not add salt or oil
Let your pasta rest for al least 30 minutes
Your pasta needs to become really thin and you should cut squares of 2,5/3 cm
Fold and close your cappelletto reggiano with a hole in the middle
BROTH
Beef, Chicken, Bone with onion, carrot and celery
And the wine? Cappelletti in their traditional version are consumed in broth so they already have a liquid to lean on, but despite this the combination that is required is only one: Lambrusco! Depending on the fatness of the broth, meat and Parmigiano Reggiano contained in the Cappelletti, you can choose more or less soft Lambrusco, but usually the combination is never doubted by tradition.
At Medici Ermete we have three great classics to which we combine our Cappelletti and which we want to share:
- Lambrusco Reggiano DOC Concerto is your wine of excellence if you are looking for a very balanced, elegant dry red product with a fine and never intrusive bubble. Cappelletti are a perfect match!
- Reggiano DOC Assolo is perfect with a not too fat broth and a delicate Cappelletto, perhaps with a not very seasoned Parmigiano Reggiano. Assolo is composed of Lambrusco Salamino and Ancellotta, the latter giving a nice softness to the wine, which is still dry and perfect with Cappelletti
- Lambrusco Reggiano DOC Quercioli. If you are a lover of the full-bodied Lambrusco of the past, this is the wine you are looking for. It will also be excellent in combination with a slightly more fatty broth and a filling of Cappelletto in which a little sausage has been added, for example. The percentage of Lambrusco Marani that is present in the wine guarantees a good acid shoulder which helps to degrease the mouth in a very natural and pleasant way.
Have we convinced you and made you hungry? With the weather turning more and more towards autumn, with colder days and rains, a nice plate of homemade Cappelletti fits all!
