_Cappelletti all' uso di Romagna_
Equal parts curds or cottage cheese and cooked meat (chicken, pork
or veal)
Grated cheese
1 egg
Grated lemon peel
Nutmeg, allspice, salt
Grind the meat very fine and make a highly seasoned mixture of it and
all the other ingredients. The ground meat may be sautéed in a little
butter or drippings before it is mixed with the other ingredients to
improve the flavor. Cut rounds measuring about three inches in diameter
from a thin sheet of paste made according to the recipe on page 20.
Place a spoonful of the filling in the middle of each circle of paste.
Fold over and moisten the edge of the paste with the finger dipped in
water to make it stay securely closed. These _cappelletti_ should be
cooked in chicken or turkey broth until the paste is tender, and served
with this broth as a soup.
This is a time-honored Christmas dainty in Italy.
[Sidenote: _Vegetables_]