Cappelletti in good broth (capon broth)

Type of recipe: First courses

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Preparation method:

For the broth: Boil all ingredients together over a low heat for about ½ hour, skimming frequently.

For the filling: Mix together all the raw ingredients.

For the pasta: Make a fountain with the flour on a work top, add the eggs and salt and knead together. Roll out using a rolling pin until fairly thin. Cut into squares measuring about 5 cm each and place some filing on each one. Fold the squares in half to form a triangle and then join the tips at the base in order to form the traditional “hat” shape.

Cook the cappelletti in the boiling broth.

Preparation method:

For the broth: Boil all ingredients together over a low heat for about ½ hour, skimming frequently.

For the filling: Mix together all the raw ingredients.

For the pasta: Make a fountain with the flour on a work top, add the eggs and salt and knead together. Roll out using a rolling pin until fairly thin. Cut into squares measuring about 5 cm each and place some filing on each one. Fold the squares in half to form a triangle and then join the tips at the base in order to form the traditional “hat” shape.

Cook the cappelletti in the boiling broth.