Cappelletti in brodo is a classic of Emilian cuisine and represents a dish of great tradition in Italy. These are small meat-filled agnolotti, usually served in a delicious meat broth. Cappelletti are an excellent choice for a first course or a light and tasty dinner. They are ideal to enjoy during the winter months when the hot broth warms the heart.
Cut the chicken breast into pieces and brown it in butter with the veal
Chop the meat together with the prosciutto and mortadella and place the mixture in a bowl
Add the yolks, 40 g of grated cheese, and the nutmeg
If the mixture is too hard, add a little broth
Then roll out the pasta sheet very thinly and cut out 40 squares of about three centimeters on each side
For each square, place half a tablespoon of filling in the center, fold the pasta into a triangle, and join two corners: this is how you make cappelletti
They should be cooked for about fifteen minutes in capon or beef broth
Serve with plenty of grated Parmesan
Rolling Pin
Pasta Cutter
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Cappelletti in brodo is a typical first course from Emilia-Romagna, particularly from the city of Bologna.
Italia
| Energy (kcal) | 293.99 |
| Carbohydrates (g) | 0.92 |
| of which Sugars (g) | 0.43 |
| Fat (g) | 22.66 |
| of which Saturates (g) | 12.01 |
| Protein (g) | 21.56 |
| Fiber (g) | 0.22 |
| Sale (g) | 0.45 |
