Cappelletti di magro with two capon broths from Locanda del Cardinale | Chef Recipes | Reporter Gour
A fresh pasta dish that follows tradition prepared by the chef of La Locanda del Cardinale in Assisi.
Keywords
- Del
- Locanda
- Cardinale
- Di
- Chef
- Magro
- Capon
- Broths
- Cappelletti
- -
Ingredients
- 500g of type “0” flour
- 166g of semolina
- 290g whole eggs
- 90g of yolks
- 166g beef
- 166g pork meat
- 166g of chicken meat
- 66g celery
- 66g onion
- 66g Parmigiano Reggiano cheese
- 1 whole egg
- nutmeg
- lemon zest
- white wine
- salt and pepper
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