Cappelletti in Brodo di Carnevale

A salted pork broth usually made mid February with the leftover bones and meat of prosciutto to celebrate Carnevale. This recipe creates a very similar pork for the base of the broth without needing 2 years to make prosciutto. The salt is an ancient technique used to preserve the meat for aging, saving it from spoiling.


  • 5 kg of Meaty Pork Bones and Meat (leg, shoulder, or side ribs work best)
  • 120 g of Pure Sea Salt (20 g per kilo, plus 20 g)
  • 5 Large Carrots
  • 5 Stalks of Celery
  • 2 Large Onions
  • 2 Large Tomatoes
  • 10 Cloves of Garlic
  • 1 Tsp of Whole Black Peppercorns
  • 4 Bay Leaves


1 pack of Regal Cappelletti with Prosciutto 250g for every 2 people


Meat Preparation

  1. To prepare the salted pork, take your bones and meat and generously rub in the salt, making sure to coat every part.
  2. Place in a plastic or glass container elevated on one side to allow for the water removed to settle away from the meat. Keep in a cold location and away from light (fridge, cellar, garage, etc.).
  3. Let sit for 3 days.
  4. On the fourth day, remove the water that was released and lightly sprinkle some fresh salt all over the bones and meat again and return to cool place for another 4 days, always at an angle.
  5. After the 8th day, the meat should have released all its water and begun to dry.
  6. Soak salted pork in cold water for an hour.
  7. While pork is soaking, bring a pot with enough water to a boil.
  8. Once boiling, add your bones and meat and let boil for 5 minutes.
  9. Remove meat and bones and throw away the water, it will be too salty for consumption.
  10. Dry par-boiled pork and place on a baking sheet with veggies lined with aluminum foil, roast at 400F for 20 minutes, flip, and roast for another 20.
  11. With a fresh pot of cold water, add roasted bones, meat, veggies, and remaining ingredients. Place over high flame till pot comes to a boil. Once a boil is reached, turn down to medium/medium-high and maintain a gentle boil with lid on for at least 5 hours.
  12. If after 5 hours the broth still tastes like it needs more time, leave it to cook, taste every 30 minutes. Once desired taste is reached, turn off heat and leave on stove overnight covered.
  13. The next day, once pot has reached a stable room temp, strain and use or put into containers in fridge or freezer. Meat and veggies can be enjoyed on the side or in soup.

Cappelletti In Brodo

  1. Bring desired amount of broth back to a boil with the carrots and meat in pieces
  2. Add desired amount of Regal Cappelletti and boil till desired texture is achieved
  3. Serve and enjoy!

Buon Appetito