Uploaded December 2015 | Updated September 2026, 2 weeks ago
Mr Caldesi from La Cucina Caldesi in London shows us how to make the Italian Christmas classic Cappelletti in brodo.
This recipe is split into three, the fresh pasta, the stuffing and finally the stock for the broth.
1 quantity of fresh pasta
Stuffing for the Tortellini
500g cooked chicken from stock
200g salame or mortadella
Nutmeg, to taste
1 or 2 eggs, depending if mixure is too dry
Salt and freshly ground pepper, to taste
250g Parmesan cheese
30g parsley
The stuffing is made from the chicken from the broth by mincing it finely and adding grated Parmesan cheese, nutmeg and finely chopped salami or mortadella. Salt and pepper should be added to taste. All the ingredients can be mixed together using a food processor
This pasta can be served in chicken broth or cooked in the broth and served with butter and sage.
Brodo di pollo - Chicken stock
Makes 4 litres
1.5kg chicken, cut in half
1 medium white onion, unpeeled, cut in half
10 cloves
1 celery heart and 2 celery sticks
1 medium carrot, cut in half lengthways
12 peppercorns
1 bay leaf
4 litres cold water
Wash the chicken in cold water and put it in a very large stockpot. Stud each onion half with 5 cloves. Add to the pot with the celery, carrot, peppercorns and bay leaf and pour in the 4 litres of water, or enough to cover the bird. Bring it to the boil and then simmer for 3 hours. Skim the surface frequently to remove the foam, particularly at the beginning. Add a little more water if the level becomes too low and you feel the bird isn’t cooking through.
Reserve the chicken to eat cold or use in other recipes. Discard the vegetables and use the stock straight away if making risotto or leave to cool and refrigerate.
Mr Caldesi from La Cucina Caldesi in London shows us how to make the Italian Christmas classic Cappelletti in brodo.
This recipe is split into three, the fresh pasta, the stuffing and finally the stock for the broth.
1 quantity of fresh pasta
Stuffing for the Tortellini
500g cooked chicken from stock
200g salame or mortadella
Nutmeg, to taste
1 or 2 eggs, depending if mixure is too dry
Salt and freshly ground pepper, to taste
250g Parmesan cheese
30g parsley
The stuffing is made from the chicken from the broth by mincing it finely and adding grated Parmesan cheese, nutmeg and finely chopped salami or mortadella. Salt and pepper should be added to taste. All the ingredients can be mixed together using a food processor
This pasta can be served in chicken broth or cooked in the broth and served with butter and sage.
Brodo di pollo - Chicken stock
Makes 4 litres
1.5kg chicken, cut in half
1 medium white onion, unpeeled, cut in half
10 cloves
1 celery heart and 2 celery sticks
1 medium carrot, cut in half lengthways
12 peppercorns
1 bay leaf
4 litres cold water
Wash the chicken in cold water and put it in a very large stockpot. Stud each onion half with 5 cloves. Add to the pot with the celery, carrot, peppercorns and bay leaf and pour in the 4 litres of water, or enough to cover the bird. Bring it to the boil and then simmer for 3 hours. Skim the surface frequently to remove the foam, particularly at the beginning. Add a little more water if the level becomes too low and you feel the bird isn’t cooking through.
Reserve the chicken to eat cold or use in other recipes. Discard the vegetables and use the stock straight away if making risotto or leave to cool and refrigerate.
