Cappelletti in Broth
Cappelletti in Broth Cappelletti, “little hats” are plump meat filled pasta served in rich capon or chicken broth.
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Cooking tools:
- Food processor
- Meat grinder
- Pasta machine
- Rolling pin
- Cookie cutter
- Microplane
- Pepper mill
- Pastry brush
- Saute pan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Plate
- Baking sheet
- Kitchen towel
- Zip-top bag
- Pot
- Ladle
- Serving bowl
- Stove
- Refrigerator
- Freezer
Ingredients
- 2 tablespoons Filippo Berio extra-virgin olive oil
- 1/4 pound boneless pork cutlet, cut into small chunks
- 1/4 pound boneless chicken, cut into small chunks
- 1/4 pound veal roast, cut into small chunks
- 1 large egg
- 1/4 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons minced parsley
- 1 tablespoon grated lemon zest
- 1/4 teaspoon grated nutmeg
- Salt to taste
- Grinding black pepper to taste
- Thin slices of lemon
- Grated Parmigiano-Reggiano cheese for sprinkling
- Cappelletti Dough
- 4 large eggs
- 1/4 teaspoon salt
- 3 to 3 1/4 cups King Arthur unbleached all purpose flour
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