Cappelletti in Dry Broth by Riccardo Di Giacinto


Bring a new twist to an Italian classic. Michelin-starred chef Riccardo Di Giacinto’s recipe for Cappelletti in ‘dry’ broth with Parmesan cheese, saffron, and lemon is elegant yet unconventional and most of all absolutely delicious.

The dish encapsulates the tradition of cappelletti in broth while reinterpreting it by creating a dry broth inside the pasta itself.

Recipe Ingredients for four People

For the egg pasta:

Egg yolks: 12
Flour: 500 g
Olive Oil: 10 ml
Salt: 5 g

For the broth

Beef Muscle: 300 g
Beef shoulder: 300 g
Beef knees: 4
Carrot: 1
Onion: 1
Celery: 1
Parmesan rinds: 4


For the Parmesan mousse

Milk: 400 ml
Parmesan cheese 24 months aged: 500 g
Egg whites: 2

Cappelletti Recipe Procedure

For the egg pasta

Knead all the ingredients together to form a dough and then leave it to rest in the refrigerator.

For the broth

Combine the meat and other ingredients for the broth with 3 liters of water and allow to simmer for three hours.

For the Parmesan mousse

Bring the milk to a boil, let it cool for a minute, add the Parmesan cheese and whisk the mixture. Whip the whites to stiff peaks and add to the previous mixture.


When the broth is ready, let it cool at room temperature until the natural gelatin of the broth forms. Then fill silicone molds with the broth jelly, roll out the pasta, brush with egg yolk and fill the cappelletti using two sheets of pasta, one on top of the other.

Once the cappelletti are ready, warm the Parmigiano Reggiano mousse, cook the pasta, place the mousse in the base of the dish, drain the cappelletti and return quickly to the pan adding a little butter before placing the cappelletti over the mousse. If you wish, serve the dish with some saffron on top (toasted in the oven) and a grating of lemon peel.

Cappelletti in Dry Broth by Riccardo Di Giacinto

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