{"id":9071,"date":"2021-12-11T10:51:38","date_gmt":"2021-12-11T10:51:38","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=9071"},"modified":"2023-04-03T08:44:08","modified_gmt":"2023-04-03T08:44:08","slug":"lo-stracotto-per-i-cappelletti-di-natale","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/lo-stracotto-per-i-cappelletti-di-natale\/","title":{"rendered":"Stracotto for Christmas Cappelletti"},"content":{"rendered":"

Preparing the Stracotto stew for Christmas Cappelletti<\/strong> is a big responsibility because expectations for the most anticipated meal of the year are always very high. This is how I prepared it to bring my whole family to the table… definitely feeling everyone\u2019s eyes on me!<\/p>\n

First of all, the stew should be prepared with three types of meat: beef<\/strong>, veal<\/strong> and pork<\/strong>. It’s a bit like doing no wrong to any of these meats, which at different times of the year brighten up our tables with extraordinary dishes.<\/p>\n

As the name stracotto<\/em><\/strong> implies, the meat is cooked for such a long time that it falls apart simply by piercing it with a fork.<\/p>\n

Once ready, the stew is blended or finely minced and the boiling cooking juices are used to wet the breadcrumbs that will be used to prepare the legendary Christmas Cappelletti, the meat-filled version of Anolini in broth.<\/p>\n

And believe me, the type of filling is by no means an irrelevant matter! The tradition of eating one type of stuffing instead of the other is so ingrained that restaurants are obliged to put one or the other version on the menu according to boundaries dictated by custom, or else the menu would flop completely!<\/p>\n

Here then is how to prepare Stracotto for fans and supporters of the meat version of this stuffed pasta, namely Cappelletti<\/strong>.<\/p>\n

Stracotto for Christmas Cappelletti<\/strong><\/span><\/h1>\n

negligible carbohydrates per 100g<\/u><\/strong><\/span><\/h1>\n

Ingredients<\/strong><\/span><\/h2>\n