Lamb Neck Cappelletti in Parmesan Brodo

Ryan AndersonAll Recipes, General, Lamb Recipes

Lamb Neck Cappelletti in Parmesan Brodo

Makes 6-8 Servings
wine WINE PAIRING

Chianti or a Sangiovese blend

Meatier than oxtail, tastier than shanks, as lush as cheek meat, lamb neck is part of the same muscle that runs along the spine and yields the loin and rib eye at the other end. Slow roasting lamb neck yields tender meat so robustly flavored that a heavy sauce would be overkill for these dainty little hats. A potent parmesan-infused meat broth is all they really need.

INGREDIENTS
  • For the filling:
  • 1 lamb neck
  • 1 clove garlic, minced
  • 1 tsp minced fresh thyme
  • Zest of 1 lemon
  • Salt and pepper to taste
  • 1 whole egg
  • For the dough:
  • 1 3/4 cups of all-purpose or 00 flour plus extra for rolling and cutting
  • 1 3/4 cups of semolina flour
  • 5 eggs
  • Pinch of salt
  • For the brodo:
  • 1 quart meat stock
  • 2 garlic cloves, crushed
  • 2-3 sprigs thyme
  • 1 cup white wine
  • 2 tsp sherry vinegar or white vinegar
  • 1 tsp toasted black peppercorns
  • 2-3 tsp salt, to taste
  • 6-8oz parmesan rinds
  • Grated parmesan for serving

DIRECTIONS

1

Season the lamb neck with salt and pepper and roast covered in the oven at 300° F for 3-4 hours, or until the meat is falling off the bone. Allow to cool, then remove the meat from the bone. You should have about 1 pound of meat.

2

Make the brodo. Combine all ingredients except the parmesan rinds and bring to light boil. Add the cheese rinds and reduce heat to low-medium/gentle simmer, stirring often so that cheese pieces don’t stick to bottom of pan. Simmer for 1-1.5 hours then pass through fine strainer or cheesecloth.

3

Make the dough using the well method to combine the two flours and the eggs. (See How to Make Pasta.) Knead the dough until it develops a silky texture. Wrap it in plastic wrap & let it rest for 30 minutes.

4

To make the filling, mince the pulled meat and combine with all the other ingredients except the egg. Taste and adjust seasonings, if needed. Add the whole egg and mix thoroughly.  

5

To assemble the cappelletti, use a pasta machine or mixer attachment and roll the dough out to setting #3, until it is thin enough to be semi-translucent. Dust your counter with flour and lay down a sheet of pasta. Using a round biscuit cutter, cut rings of dough. Place a spoonful of filling in the middle of each round. Fold into a half-moon, pressing the edges gently to seal the pouch, then pinch the two corners together, overlapping them and pressing to adhere.

6

Cook the pasta. Fill a large pot with salted water and bring to a boil. Gently lower the cappelletti in the boiling water. Cook until they begin to float to the top, about 3-5 minutes. Using a slotted spoon or spider skimmer, transfer them from the pot to warm serving bowls. Ladle warm brodo over the cappelletti. Garnish with pickled onions and/or peppery microgreens. Serve with grated parmesan.
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