-
1
Combine flour, semolina flour and salt in a bowl.
-
2
In food processor, lightly beat 4 eggs.
-
3
Then add 2/3 of the flour mixture to the eggs and process - check dough and add enough to make a ball that hangs together but not too sticky.
-
4
(Depending upon the weather you may need a bit more flour than listed above.
-
5
).
-
6
Place dough on floured board and cover with an inverted bowl and let rest 20 minutes.
-
7
Place meat in the food processor and grind to a coarse chop.
-
8
Add 1 egg, lemon rind, cheese, herbs and spices.
-
9
Process again until it is a dry, ground up, crumbly, fine filling.
-
10
Heat chicken broth to boiling.
-
11
Take dough and divide into quarters.
-
12
Roll on floured surface to the thickness of a dime.
-
13
Dough should be elastic, but not sticky.
-
14
Turn dough often to ensure it does not stick.
-
15
Cut circles out of the dough with a cutter, glass or Pam lid.
-
16
Take a pinch of meat filling, not too much.
-
17
Place in center of circle.
-
18
Make sure your hands are clean at this point, fold over in 1/2.
-
19
Then take the points and fold around and pinch them together, to look like a Pope's hat.
-
20
Place into chicken broth.
-
21
They are cooked when they float to the surface about 2-3 minutes.
-
22
They will swell up as they cook.
-
23
The Cappalleti freeze well - place on a cookie sheet with a little flour and place in freezer.
-
24
Once frozen place in plastic freezer bags and use as wanted.
