Cappelletti in Capon Broth | Angelo Torcigliani | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 1 capon
• 6 liters of water
• 1 bouquet garni
• 1 bay leaf
• 1 clove
• 1 teaspoon of coarse salt
• Whole peppercorns
• Celery
• Carrots and onion
• 500 gr. of all-purpose flour (often referred to as "00" flour in Italy)
• 10 egg yolks
• 2 whole eggs
• 200 gr. of Piemontese beef neck and shoulder
• 150 gr. of pork loin
• 1 whole pigeon
• 100 gr. of mortadella
• 50 gr. of prosciutto crudo
• 100 gr. of Parmesan cheese
• 30 gr. of butter
• A pinch of breadcrumbs or white bread powder
• Nutmeg
• Salt