Prepare a very thin puff pastry and pull it with a rolling pin. Use
the following ingredients for the stuffing:
- one pork steak
- one veal steak
- one chicken breast
- 400 gr. of "stracchino" (soft cheese)
- two egg yolks
- Parmesan cheese
Fry lightly the meat, mince it finely, mix everything and then make some
small "cappelletti", closing them very well with the fingers.
These "cappelletti" are cooked normally for the Christmas lunch,
with a broth of capon, beef and turkey. Capon was the preferred course
of ecclesiastic people and princes.
The most refined (or cruel) people used to castrate the capon and cut
its crest and besides this cruelty they used to make it fatten putting
it in very small hutches in order to have a tender and fatty meat.
Text Tebaldo Lorini
Translated by Gianna Toni