Cappelletti in broth

Type of recipe: First courses

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Preparation method:

For the broth: place 5 litres of cold water in a large pan and add the beef, celery, carrot and cherry tomatoes. Bring to a slow boil, skimming off any impurities and adding a little salt to taste. Boil slowly for at least 4 hours.

For the filling: cook the loin in a pan in some extra-virgin olive oil, chop and add the salt, pepper and cheese. Mix with the egg, grated Grana Padano, salt and pepper to obtain a smooth mixture.  

For the pasta: place the flour on a pastry board and make a well in the centre. Break the eggs into the well and knead together until smooth. Allow to rest for about 1 hour. Roll out using a rolling pin until fairly fine. Use a knife to cut into small squares and place a little filling in the centre. Join the tips of the pasta squares to form a triangle, then join the two ends in a circle and lift the tip.
 
Cook the cappelletti in the boiling broth and remove from the heat as soon as they come to the surfa . . . >>>

Preparation method:

For the broth: place 5 litres of cold water in a large pan and add the beef, celery, carrot and cherry tomatoes. Bring to a slow boil, skimming off any impurities and adding a little salt to taste. Boil slowly for at least 4 hours.

For the filling: cook the loin in a pan in some extra-virgin olive oil, chop and add the salt, pepper and cheese. Mix with the egg, grated Grana Padano, salt and pepper to obtain a smooth mixture.  

For the pasta: place the flour on a pastry board and make a well in the centre. Break the eggs into the well and knead together until smooth. Allow to rest for about 1 hour. Roll out using a rolling pin until fairly fine. Use a knife to cut into small squares and place a little filling in the centre. Join the tips of the pasta squares to form a triangle, then join the two ends in a circle and lift the tip.
 
Cook the cappelletti in the boiling broth and remove from the heat as soon as they come to the surface.