Cappelletti in brodo
Instructions
Cut the chicken into pieces and sauté in butter with chopped veal.
Chop the meat with prosciutto and mortadella and put the mixture into a bowl.
Combine the egg yolks, 40 g of grated cheese and nutmeg.
If the dough is too stiff, add a little broth.
Then you go to browse, stretched out so that it is very thin and we must derive from 40 squares of about three inches.
For each square, distribute half a tablespoon of filling in the Middle, fold the dough triangle and join two bits: so you get the cappelletti.
To be cooked for about a quarter of an hour in Capon broth, chicken or beef.
You serve with plenty of grated Parmesan.
Ingredients and dosing for 4 persons
- 80 g of chicken breast
- 60 g of minced veal meat
- 40 g of ham
- 20 g of mortadella
- 2 egg yolks
- 80 g of grated parmesan cheese
- 1 pinch of nutmeg
- 40 g of butter
- Little of salt
- 1 sheet of frozen egg noodles