Cappelletti in french
Instructions
Finely chop the veal, beef and sausages by passing them twice to the meat grinder.
Then put the proceeds into a pan with melted butter and saute over lively.
Put the meat in a bowl with chopped ham, eggs, 100 g of Parmesan cheese and bread crumbs.
Sprinkle with a pinch of salt, a pinch of pepper and nutmeg.
Stir with a wooden spoon to mix the ingredients to perfection.
Put the flour on the work surface and sprinkle with the salt, lose in the Center eggs and knead; work energetically, then roll out the dough with a rolling pin on floured pastry Board, in thin sheets.
Cropped, with the wheel, many squares of about 4 cm to the side and in the center of each place a teaspoon of filling; folded in a triangle and turned the corners toward the Center by pressing with your fingers.
Proceed thus until exhaustion ingredients.
Cook the cappelletti in meat broth, drain underdone, arrange in a buttered baking dish and decorate with whipped cream earlier along with the remaining egg yolk and 50 g of Parmesan: Bake at 200 degrees for 15 minutes, and later brought to the table right away.
Ingredients and dosing for 4 persons
- For the dough:
- 300 g of flour
- Salt
- 3 eggs
- For the filling:
- 100 g of calf
- 100 G = = Beef
- 100 g of sausage
- 70 g of butter
- 60 g of ham
- 2 eggs
- 160 g of grated parmesan cheese
- 100 g of breadcrumbs
- Salt
- Pepper
- Grated nutmeg
- Broth
- 25 cl of cream