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Cappelletti in Brodo di Carnevale

Brodo di Carnevale is a salted pork broth typically made mid-February around the time of Carnevale using the leftover bones and meat of prosciutto. This recipe creates a very similar salted pork for the base of the broth without needing to spend 2 years to make prosciutto. The use of salt is an ancient technique used to preserve the meat, tenderize it, and save it from spoiling.

Cappelletti in Brodo di Carnevale: Text
Cappelletti in Brodo di Carnevale: Pro Gallery

Makes a large amount of broth


- 5kg of Meaty pork bones (side ribs, hocks, shoulder, etc.)

- 120g of Pure sea salt (20g per kilo, plus 20g for good luck)

- 5 Large Carrots

- 5 Stalks of Celery

- 2 Large Onions

- 2 Large Tomatoes

- 10 Cloves of garlic or one large head cleaned and cut in half horizontally

- 1tsp of whole black peppercorns 

- 4 Bay Leaves

- 1 Package of Regal Cappelletti (250g) for every 3-4 people


​Salted Prok Preparation:

  1. Take the pork and generously rub in the salt, making sure to coat every part.

  2. Place the salted pork in a plastic or glass container elevated on one side to allow for the extracted water to settle away from the meat. Cover with plastic wrap pressed down to keep air off the meat and keep in a cold location and away from light. (fridge, cellar, garage, etc.)

  3. Let sit for 2 days.

  4. On the third day, remove the water that was released and lightly sprinkle some fresh salt all over the pork again and return to cool place for another 3-4 days, always at an angel and covered. Check regularly to remove any water and to turn the pork so it cures evenly.

  5. After the 6th day, the meat should have released all of its water and will have a soft yet firm texture and glossy finish. You're now set to make the broth!

Making the Broth:

  1. Rinse and soak the salted pork in cold water and let sit for 10 minutes.

  2. Bring a pot of water to a boil - large enough to cover the bones with 2 or 3 inches of water once submerged.

  3. Once boiling, add your bones and meat and let boil for 5 minutes. 

  4. Remove the meat and bones and toss the water. 

  5. Dry the par-boiled pork and place on a baking sheet lined with aluminum foil with the carrots, onions, tomatoes, and garlic. Roast at 400F for 20 minutes, flip, and roast for another 20.

  6. In a large pot add roasted bones, meat, veggies, and remaining ingredients. Fill with cold water at least 4-5 inches above ingredients. Place over high heat until it comes to a boil. Once a boil is reached, turn heat down to medium/medium-high and maintain a gentle simmer with the lid on, for at least 3 hours.

  7. Check, stir, and taste regularly, if after 3 hours the broth still tastes like it needs more time, leave it to cook and taste every 30 minutes. Once a desired taste is reached, turn off heat and leave covered on the stove overnight to cool.

  8. The next day, once the pot has reached room temperature, skim off any fat, and strain the broth. The meat and veggies can be enjoyed on the side or in the soup.

  9. This recipe makes a lot of broth, so take out as much as you'll need for the soup, and put the rest in containers to freeze until you want to use it.

Cappelletti In Brodo:

  1. Remember that 1 pack of Cappelletti can serve up to 4 people when used for soup.

  2. Bring desired amount of broth back to a boil with the carrots and meat in pieces.

  3. Add Regal's Cappelletti and boil for 3 minutes.

  4. Serve and enjoy!


Buon Appetito!

Cappelletti in Brodo di Carnevale: Text
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