Cappelletti e Oxtail Brodo – Kitchen Alchemy
Pillowy cappelletti filled with mortadella in rich oxtail broth, modernized with CMC for freshness. Perfect for warming evenings, passed down through generations.
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Cooking tools:
- Food processor
- Mixing bowl
- Whisk
- Plastic wrap
- Refrigerator
Ingredients
- 500g (3 ⅔ Cups) All-purpose Flour
- 2.5g (1tsp) Carboxymethylcellulose (CMC)
- 1 Large Egg
- 225g (¾ Cups) Whole Milk
- 42g (3 Tbsp) Unsalted Butter
- 7.5g (2 ½ tsp) Kosher Salt
- 270g (9 ½ Ounces) Mortadella
- 226g (8 Ounces) Cream Cheese
- 70g (2 Cups) Parmesan (finely grated)
- .25g (⅛ tsp) Ground Nutmeg
- 2270g (5 Pounds) Oxtail
- 131g (½ Cup) Tomato Paste
- 1 Onion
- 2 Carrots
- 2 Celery Ribs
- 1 Bay Leaf
- 5 Black Peppercorns
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