Source: blog.giallozafferano.it

PRESENTATION

A nutritious first course made with flour, eggs, beef, pork, chicken, cheese, lemon, salt, pepper, and nutmeg.

INGREDIENTS:

For the pasta dough

200 g / 7 oz type 1 wheat flour

2 large eggs

For the filling

300 g / 10.5 oz beef

50 g / 1.75 oz pork loin

50 g / 1.75 oz chicken or capon breast

50 g / 1.75 oz semi-soft cheese (caciotta-type cheese)

Grated Parmigiano Reggiano (about 2 handfuls / approx. ½ cup)

Lemon zest, to taste

Nutmeg, to taste

Salt, to taste

Black pepper, to taste

1 egg (optional)

METOD

1. For the filling, finely mince the three types of meat.
2. Cook the meat in a skillet, stirring constantly and avoiding browning.
3. Once cooked, transfer the meat to a bowl and add the cheese.
4. Mix well and season with pepper and, if desired, salt, nutmeg, and lemon zest.
5. Finally, add the egg (if using).
6. Set the filling aside in a covered bowl.

Prepare the egg pasta:
7. Place the flour on a work surface and form a well.
8. Crack the eggs into the center.
9. Beat the eggs with a fork, gradually incorporating the flour, using your free hand to help.
10. Knead the dough until smooth.
11. Roll out the dough using a rolling pin or a pasta machine until very thin.
12. While shaping the cappelletti, cover the rolled (and cut) dough with plastic wrap to prevent drying.
13. Cut the dough into squares measuring 3–4 cm (1¼–1½ in) per side.
14. Place a small amount of filling in the center of each square.
15. Fold each square into a triangle.
16. Seal the edges by pinching them between your thumb and index finger.

Cooking:
17. Cook the cappelletti in traditional meat broth, preferably enriched with capon.

ALLERGENS:

Flour: contains gluten from cereals listed in EU Regulation 1169/2011

Cheese: milk allergens

Lemon: lemon intolerance or possible cross-reactivity in individuals allergic to grass pollens

Nutmeg: possible reaction in individuals sensitive to spices

Pepper (green, pink, black, gray, white): possible cross-reactivity in individuals sensitive to spices

Egg: listed among allergens in EU Regulation 1169/2011

NOTE

Prepare and handle under strict hygienic conditions.

Health Benefits of Ingredients:

Pork: rich in selenium, supporting immune system function; to reduce potassium content, boil the meat in abundant water and discard the cooking liquid.

Beef: rich in selenium, supporting immune system function; potassium content can be reduced by boiling and discarding the water.

Chicken: lean white meat providing selenium and free of saturated fats, supporting liver and cardiovascular health.

Flour: provides B vitamins (thiamine, niacin, riboflavin, folates), essential for energy metabolism and nervous system function.

Cheese: supports liver function through vitamins, minerals, and antioxidants; contains tryptophan, which helps counteract depression; contributes beneficial gut microbiota.

Lemon: rich in antioxidant compounds such as vitamin C, beta-carotene, cryptoxanthin, lutein, and zeaxanthin; supports liver cell regeneration, immune function, and cardiovascular protection; provides folic acid linked to serotonin production and improved mood.

Nutmeg: a source of vitamin A, carotenoids, and manganese with antioxidant properties that support immune health.

Pepper: contains piperine, a powerful antioxidant that improves insulin sensitivity, reduces cholesterol levels, and stimulates metabolism; recommended for individuals with cardiovascular conditions.

Salt: essential for fluid balance and nerve impulse transmission; should be limited to ≤5 g/day (≈1 teaspoon) according to WHO guidelines to reduce the risk of hypertension and cardio-cerebrovascular diseases; particularly restricted in nephropathic patients.

Egg: a source of vitamin E, protecting the immune system from harmful fatty acids; rich in vitamin D, which helps counteract mood disorders.

SAFETY / INTENDED USE

Suitable for individuals with:

• Anorexia / weight loss
• Constipation
• Oral mucositis (inflammation and lesions of the oral cavity), if well cooked

Not recommended in cases of:

• Dysphagia (chewing and swallowing difficulties)
• Diarrhea