This is how we stuffed our pittsburgh dumpling experiment cappelletti. Cappelletti means “little hats” in Italian –
they’re petite little stuffed Italian dumplings similar to ravioli or tortellini and make perfect floaters for
clear broth, an appetizer plate or main dish.
- 3 cups mincemeat, preferably homemade
- 4 cups beef remaining from making beef stock
- 1/2 cup micro-diced carrot
- 1/2 cup micro-diced celery
- 1 TBS high quality cocoa powder
- 1/4 cup grated parmesan reggiano
- salt and fresh ground pepper to taste
Pick through the braised meat to remove any bones or cartilage. Grind it through the finest
plate of a meat grinder or chop in a food processor to a fine consistency.
Gently poach the micro-diced carrots & celery in beef broth or water until tender-crisp. Strain.
Transfer the meat to a bowl and add the mincemeat, strained carrot and celery mixture, parmesan,
and cocoa powder.
Stir all the ingredients together and add salt and pepper to taste.