Cappelletti in broth are a classic of Emilian cuisine and represent a dish of great tradition in Italy. They are small meat-filled agnolotti, usually served in a delicious meat broth. Cappelletti are an excellent choice for a first course or a light, tasty dinner. They are ideal to enjoy during the winter months, when the warm broth warms the heart.
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Cut the chicken breast into pieces and brown it in butter with the veal meat
Mince the meat together with the ham and mortadella and place the mixture in a bowl
Add the egg yolks, 40 g of grated cheese and the nutmeg
If the mixture is too firm, add a little broth
Then roll out the pasta very thin and cut out 40 squares of about three centimeters per side
For each square, place half a spoonful of filling in the center, fold the pasta into a triangle and join two corners: this is how the cappelletti are made
They should be cooked for about a quarter of an hour in capon, chicken or beef broth
Serve with plenty of grated Parmigiano
Rolling Pin
Pastry Cutter
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Cappelletti in broth are a traditional first course from Emilia-Romagna, particularly from the city of Bologna.
Italia
| Energy (kcal) | 323.43 |
| Carbohydrates (g) | 0.35 |
| of which Sugars (g) | 0.35 |
| Fat (g) | 26.21 |
| of which Saturates (g) | 13.33 |
| Protein (g) | 20.97 |
| Fiber (g) | 0.07 |
| Sale (g) | 1.17 |
