300 g of flour,
60 g of cottage cheese, salt,
60 g of soft cheese,
a pinch of nutmeg,
3 tablespoons grated Parmesan cheese,
grated rind of half a lemon,
100 g of breast of capon or chicken.
How to make the Cappelletti romagnoli:
Pass the breast of a capon (or chicken) in the meat grinder. Cook in butter and place the ground meat into a bowl along with the soft cheese, ricotta, parmesan, and add a whole egg and egg yolk. Stir to combine the ingredients, then add the nutmeg, lemon zest, and salt. For the pastry, place the flour on a pastry board, the center break the eggs, add salt and mix everything thoroughly.
Roll out the dough thinly with a rolling pin and cut with round cutter discs many regular six inches in diameter. Place a little filling inside each disk, fold it on itself to form a half-moon, pressing with your fingertips around the edge so the filling does not spill. Joining the two ends of the crescent dough, shaping round the base of the beret.
Cook cappelletti in a good capon broth or chicken.
Regional recipe from Emilia-Romagna