List of Ingredients
- 1 lb 5 OZ. of Italian 00 flour
- 5 1/3 OZ. of grated Parmigiano Reggiano cheese
- 1 3/4 OZ. of Mortadella Bologna
- 1 3/4 OZ. of minced veal
- 1 3/4 OZ. of minced beef
- 1 3/4 OZ. of minced pork
- 1 3/4 OZ. of butter
- 6 of eggs
- Highquality meat broth
- Nutmeg
- Salt
Method
For the cappelletti in broth recipe, brown the minced meat in a pan with the butter; after a few minutes pour it into a bowl. Combine the chopped mortadella, the Parmigiano cheese, a pinch of salt and nutmeg; if the mixture is too soft, add breadcrumbs.
Pour the flour onto a pastry board, add a pinch of salt then crack the eggs in the middle. Knead to obtain a firm and smooth dough, then cover and let rest for 30 minutes.
With a rolling pin, roll out the dough into a thin sheet, then roll out a number of squares with a small wheel (1 inch side), place a small walnut-size clump of filling on each and then fold the dough into a triangle. Seal the edges, then – turning the triangle around your finger, unite the two tips; place the cappelletti on a cloth.
Cook them in boiling broth and serve with Parmigiano cheese.