Cappelletti in brodo - Wine and Travel Italy
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wineandtravelitaly.com.
Ingredients
- FOR THE STUFFING:
- 200 g pork fillet
- 200 g of veal pulp
- 1/4 of capon
- 200 g of Parmigiano Reggiano DOP
- 1 egg
- salt
- pepper
- FOR THE PASTRY:
- 6 whole eggs
- 2 egg yolks
- 300 g 00 flour
- 300 g type 2 flour
- FURTHERMORE:
- beef broth
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