Cappelletti in brodo
Cappelletti in brodo is a dish, traditionally served as a starter at Easter, consisting of fresh stuffed pasta cooked with a delicious broth, usually meat or chicken.
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Cooking tools:
- Blender
- Pastry wheel
- Rolling pin
- Chef's knife
- Skillet
- Stove
- Pot
- Spatula
- Mixing bowl
- Baking sheet
- Plastic wrap
- Refrigerator
- Serving bowl
Ingredients
- 200 g pork fillet
- 200 g of veal pulp
- 1/4 of capon
- 200 g of Parmigiano Reggiano DOP
- 1 egg
- salt
- pepper
- 6 whole eggs
- 2 egg yolks
- 300 g 00 flour
- 300 g type 2 flour
- beef broth
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