Liturgical Year : Recipes : Cappelletti all'uso di Romagna (Soup with Little Hats) | Catholic Culture
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Ingredients
- 1/4 pound boiled chicken
- 1/4 pound roast veal
- 3 slices prosciutto (Italian ham)
- 1 cup flour
- 1 egg
- 1/4 pound cottage cheese or ricotta cheese
- grated lemon peel
- nutmeg, allspice, salt
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