For the filling:
Sear and roast the oxtail, having first seasoned it with salt and pepper. In a copper pot or heavy saucepan, allow the aromatic vegetables to bronze gently in oil. Nestled upon this rustic bed, let the meat be deglazed with white wine, allowing it to slowly reduce. Summon water to submerge the meat and let it simmer, a slow whisper, for three hours. Shred the tender flesh, carving it with utmost fineness.

For the pasta:
Fashion a well within the flour. Cradle the eggs at its center and knead into a supple dough. Roll the pasta until it is gossamer-thin, cut into discs, and, with the guidance of a pastry bag, adorn each golden round with the filling, shaping them into elegant cappelletti.

For the turnip broth:
Roast the turnips in the oven until caramelized. Place them in a pot with aromatics and ice, allowing them to gently simmer for forty-five minutes. Strain this precious liquor and set aside.

For the chestnuts:
Submerge the chestnuts in Maraschino liqueur within an airtight vessel. Let them steep in the quiet dark for at least one month.

For the assembly:
Poach the cappelletti in abundant salted water, then arrange them gracefully in a shallow bowl. Crown each parcel with finely cubed chestnuts. To finish, pour the warm broth tableside as a final, poetic gesture.