Cappelletti in capon broth

Type of recipe: First courses

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Preparation method:

Roast all the meats without herbs and then mince finely. Mix the minced meat with the grated cheese, eggs, salt and nutmeg to form a uniform paste. Prepare the pasta using 400g flour, 4 eggs and a pinch of salt. Knead together well and then roll out to a thickness of about 1mm. Cut into strips and then squares. Place a teaspoonful of filling in the centre of each square. To make the cappelletti parcels, join the 2 opposite tips of the square to form a filled triangle. Then bring together the two free tips, wrapping the triangle delicately around a finger. Cook and serve the cappelletti in capon broth.

Preparation method:

Roast all the meats without herbs and then mince finely. Mix the minced meat with the grated cheese, eggs, salt and nutmeg to form a uniform paste. Prepare the pasta using 400g flour, 4 eggs and a pinch of salt. Knead together well and then roll out to a thickness of about 1mm. Cut into strips and then squares. Place a teaspoonful of filling in the centre of each square. To make the cappelletti parcels, join the 2 opposite tips of the square to form a filled triangle. Then bring together the two free tips, wrapping the triangle delicately around a finger. Cook and serve the cappelletti in capon broth. <<<