Cappelletti in Capon Broth | Angelo Torcigliani | Chef Recipes | Reporter Gourmet S.r.l.
Cappelletti in Capon Broth | Angelo Torcigliani
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- Cappelletti in Capon Broth | Angelo Torcigliani
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Cooking tools:
- Meat grinder
- Fine-mesh skimmer
- Kitchen scale
- Stockpot
- Fine-mesh sieve
- Saucepan
- Skillet
- Mixing bowl
- Rolling pin
- Pasta cutter
- Chef's knife
- Cutting board
- Slotted spoon
- Measuring spoon
- Wooden spoon
- Ladle
- Stove
- Oven mitt
- Serving bowl
- Plate
- Colander
- Kitchen towel
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
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