By FloridaNative on May 10, 2009
Photo by Debbwl
Photo by Debbwl
"This soup is served in Northern Italy on Santo Stefano (also known as St. Stephens Day or Boxing Day) and on New Year's Day. It makes a welcome change from all the special celebration food at this time of year. It is traditionally made with the Christmas capon carcass, but chicken stock works equally well. This recipe calls for cappeletti, which means "little hat". The difference between cappelletti, from Modena, and tortellini, from Bologna, lies in the stuffing and not in the form. According to the Modenese, cappelletti are shaped like hats: On the other hand, Giuseppe Cerri, whom the Bolognese credit with the happy invention of the tortellino, claimed to have been inspired by a vision of Venus’s navel. From the book "400 Soups" and posted for ZWT5."
Serving Size: 1 (334 g)
Servings Per Recipe: 4
"Quality ingredients and simplicity make this a winner. The white wine adds a delightful layer of flavor. Did make two minor changes to the recipe in that I used 3 tablespoons of white wine and use fresh elbow pasta as I already had that on hand. I will be making this again, thanks for the post."
"This is one of those recipes where simple is best. Use good stock or broth, homemade pasta, and fresh grated cheese. The result is to die for. I added some sliced fresh basil, since I had it on hand, but otherwise did not mess with a winning combination. A perfect dinner for a rainy evening when cooking is the last thing you feel like doing. Made for ZWT7- Emerald City Shakers"