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Cappelletti Umbri delle feste di Natale...

Informazioni di base
Difficoltà: Average
Cooking: 5-6 minutes (depending if you have them frozen or if you do and eat directly)
Dose: up to 6 people (300 Cappelletti, are obviously portions) Ingredients


600 gr.
flour 6 eggs
500 gr. choice of ground beef

Salt to taste Pepper to taste Nutmeg to taste

A knob of butter

procedure

This is a recipe I learned from my grandmother ... who with his holy hands each year it prepares you for most of us enjoy a wonderful Christmas dinner for 12 people! :) The procedure
Home is identical to that described recently in the drafting of which I reproduce verbatim ravioli ...

The dough can be kneaded by hand or using a food processor to knead prepared if you have it. Obviously in the first case roll up your sleeves because it takes longer and is much more difficult as this, then we strongly recommend you go hence soon to buy one:)

In both cases the procedure is the same, to make things easier for us proceed with the robot;)

Put the flour and eggs, previously beaten and lightly salted, into the gimmick (me and technology are two parallel lines ... but in this case works wonders!) and let you work on kneading until a homogeneous species of bread, neither too hard nor too soft, you will know by touch in the first case may put another egg in the second case more flour ...

if you enjoy the traditions and want to do everything manually, place the flour in making a hole in the middle where you will gradually add one egg after another for the rest and will only need elbow grease ! ;)

You will have your pasta on which to be able to work.

put aside in the meantime a saucepan and melt butter, add the ground meat and cook until it becomes golden brown ... No attention should be burned burned .... but only when it becomes marrocina and nn is more than his original pink, meat is ready.

Add salt, pepper and nutmeg and stir so that everything amalagami well. Let cool.

Once cool your flesh must necessarily be passed into the food processor because it otherwise would be too rough ... and the consistency is right ... as if it were powdery sand.

proceed with the preparation now that you have all your ingredients ready.

In a wooden board have everything you need, cut the dough into small balls and pass on the machine to roll out the dough, if you're just masochists take a rolling pin and roll it by hand), beware that the conistenza No dough is too hard otherwise, once placed inside the meat will be shut down nos well

At this point, with a special tool to cut the dough "bars" where you are going to place the meat in the center

Close

first crescent, then grab the ends of the two corners and close them like a hat to obtain this form

... This is the end result would be the ideal condiment with beef broth ... but also with meat sauce are really very good. You decide what you
isprira more ... all for today, a greeting from the chefs messy:)