This week’s box requires a little work on your part. Don’t worry, I’ve done the tedious part.
When I was growing up the holidays meant home-made cappelletti in a chicken broth soup. Half the time we got off easy and ate Christmas dinner at Uncle Frank and Aunt Marie’s house. They were great cooks and I always enjoyed their food—probably because I wasn’t collared into helping prepare.
It was the other years when we hosted Christmas dinner that I dreaded. The day before my dad would wake my siblings and me up early to make the cappelletti. It was one of those family bonding times that ultimately drove us to live at opposite ends of the country as adults. Plus it was difficult work. The word ‘cappelletti’ means ‘little hats’ in Italian, or as I like to think of them, ‘impossibly small hats.’ They’re like miniature tortellini. Who the hell would make such a small stuffed pasta? But they work. Their diminutive size is essential for their function. They are spoon-sized little dumplings for chicken broth. Which brings me to explain your role in all of this. I made the cappelletti (an emmer farro pasta filled with chicken, lemon, and parmesan). You get to provide the chicken broth.
By the way, no child labor was used to make the cappelletti. Spousal labor was used to make the biscotti though. Cindy made the lovely ginger pecan biscotti and the almond pistachio biscotti. This week’s loaf of bread includes about 30% einkorn flour. Einkorn is the most ancient of all cultivated wheats. It really adds a different dimension to the bread. I also included a few slices of apple breakfast cake made with olive oil and Sonora flour.